Kimchi Pancakes

6 20 104
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Kimchi Pancakes
Health Highlights


1 cup Kimchi
1/4 cup All-purpose white flour
1/4 cup Rice flour, brown
1/2 tsp Kosher salt
2 stalk(s) Green onion (finely chopped)
1 tbsp Vegetable oil


Drain the kimchi, reserving the juice. Measure the juice and top off with water if necessary to make 1/2 cup liquid. Coarsely chop the kimchi.

In a large bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water. Let stand for 10 minutes. Stir in the chopped kimchi and scallions.

Heat a large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon to make a pancake about 5 inches in diameter. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is crispy and golden, about 2 minutes more. Remove from skillet and drain on towels. (Work in batches and add more oil to the pan as necessary.)

Serve the pancakes warm or at room temperature with dipping sauce on the side.

Nutrition Facts

Per Portion

Calories 104
Calories from fat 38
Calories from saturated fat 5.0
Total Fat 4.2 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.1 g
Cholesterol 0
Sodium 576 mg
Potassium 139 mg
Total Carbohydrate 15.3 g
Dietary Fiber 1.7 g
Sugars 0.8 g
Protein 2.3 g

Dietary servings

Per Portion

Grain 0.5
Vegetables 0.1

Energy sources


Meal Type(s)