Recipes Global Cuisines Asian Korean Kimchi Pancakes 4.6 (7) 3 Reviews 2 Photos This kimchi pancake recipe is a mesmerizing and delicious savory dish. Michele and I recently discovered these incredibly tasty — and visually thrilling — pancakes at a local bar. I loved their taste and texture, but what really got my attention was the dancing bonito flakes on top. Feel free to toss leftover meat and vegetables in with the kimchi. These pancakes are great topped with spicy mayo and served with eggs or grilled meat. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 5, 2022 Save Rate Print Share Add Photo 2 Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 4 Yield: 4 appetizer-sized pancakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 1 (12 ounce) jar kimchi 1 large egg ¼ cup water 1 teaspoon brown sugar ½ teaspoon salt ½ teaspoon sesame oil ½ cup thinly sliced green onions ¾ cup all-purpose flour, or as needed 1 tablespoon vegetable oil 4 tablespoons bonito flakes (Optional) Directions Drain kimchi thoroughly through a sieve, reserving juice. Chop kimchi finely and set aside. Whisk together egg, water, 3 tablespoons reserved kimchi juice, brown sugar, salt, and sesame oil in a large bowl. Mix in kimchi and green onions. Stir in flour until just combined. Heat vegetable oil in a skillet over medium-high heat. Add a few spoonfuls of batter to the skillet. Cook pancake in hot oil until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top of pancakes to serve. Chef's Notes: If you prefer a thicker kimchi pancake, use less liquid or more flour so the batter isn't as runny. I enjoy a thinner pancake that's crispy around the edges but still moist and tender inside. You can make the batter ahead of time; refrigerate until ready to use. You can find bonito flakes at an Asian market or online. Save Print I Made It 25 home cooks made it! Nutrition Facts (per serving) 167 Calories 6g Fat 24g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 167 % Daily Value * Total Fat 6g 7% Saturated Fat 1g 6% Cholesterol 47mg 16% Sodium 871mg 38% Total Carbohydrate 24g 9% Dietary Fiber 2g 7% Total Sugars 3g Protein 6g 12% Vitamin C 47mg 52% Calcium 102mg 8% Iron 2mg 12% Potassium 290mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.