Kimchi Pancake — Crispy, Savoury and Genuinely Fun to Make

Let's Make Pancakes

Not the breakfast kind. The kind that makes you want to stand at the stove and eat straight from the pan before it even makes it to the plate.

Kimchi pancake is one of those dishes that is just fun to make. There is something deeply satisfying about watching that batter hit a hot, oiled pan and immediately start to sizzle and crisp up at the edges. And the smell — the kimchi, the spring onion, the toasty batter — it is irresistible.

This is also one of the cleverest ways I know to get vegetables into a meal without anyone really noticing. The pancake is crispy on the outside, umami and savoury on the inside, and the dipping sauce brings a bright, refreshing contrast that ties everything together beautifully. I have served this to people who claim not to like vegetables, and they have gone back for seconds without realising it was almost entirely vegetables. That, to me, is a win.

The Kimchi — The Ingredient That Gels Everything Together

Kimchi is the heart of this dish. It is what gives the pancake its distinctive, deeply savoury character — that fermented tang, that gentle heat, that complexity that makes you keep going back for another bite. I use vegan kimchi here, which is widely available and just as flavourful as the traditional version.

And here is a little tip — do not drain the kimchi before adding it. A splash of kimchi juice goes into the vegetable mix too, and it seasons everything from the inside out. Do not waste a drop of it.

A Note on the Batter

I like my pancakes to taste more of vegetables than dough — so I adjust the ratio of batter to vegetables depending on how the mix looks. If the vegetables are generous and colourful and the batter is just enough to hold everything together, that is exactly where I want to be. But if you love a thicker, doughier pancake, simply add more batter. There is no wrong answer here — make it the way that makes you happy.

The turmeric is optional, but I love what it does to the colour — a warm, golden hue that makes the pancake look as good as it tastes. And of course, it brings its quiet anti-inflammatory benefits along for the ride.

The Recipe

Kimchi Pancake

Serves 2–3 | Ready in 30 minutes

Ingredients

Batter

• 200g plain flour

• 40g potato starch or cornstarch

• 300ml water

• 1½ tsp salt

• ½ tsp turmeric (optional, for colour)

• 2 tsp olive oil

Vegetables

• Vegan kimchi — roughly ¼ of the total vegetable mix (including a splash of kimchi juice)

• ½ zucchini, thinly shredded

• ½ carrot, thinly shredded

• ½ cup sweetcorn

• A generous handful of spring onion, sliced

Dipping Sauce

• 2 tbsp soy sauce

• 2 tbsp apple cider vinegar

• 2 tbsp water

• 1 tbsp maple syrup

• White sesame seeds, to finish — be generous

Method

Make the batter first — it needs to rest

1. Combine the flour, potato or corn starch, salt, turmeric, water and olive oil in a large bowl. Stir well until smooth and lump-free. Leave it to rest for 15 minutes — this allows the starch to hydrate fully and gives you a better, more cohesive batter.

   
   

Make the dipping sauce

2. Mix together the soy sauce, apple cider vinegar, water and maple syrup. Stir well. Scatter white sesame seeds generously on top and when served. The sauce keeps well in the fridge, so feel free to make a little extra.

   
   

Prepare the vegetables

3. Thinly shred the zucchini and carrot — the thinner the better, as they will cook quickly and give a lovely texture to the finished pancake.

4. Slice the spring onion.

5. Combine the kimchi (with a splash of its juice), sweetcorn, zucchini, carrot and spring onion in a large bowl. Mix well.

   
   

Bring it all together

6. Add the rested batter to the vegetable mixture and stir to combine. Here is where you make it your own — if you want to taste more vegetables, use just enough batter to bind everything loosely together. If you prefer a thicker, more doughy pancake, add more batter. Both are delicious. Trust your instincts.

   
   

Fry

7. Heat a frying pan over medium-high heat. When hot, add enough oil to coat the bottom and slightly up the sides of the pan — you want a generous amount here, as this is what gives the pancake its beautiful crispy exterior.

8. When the oil is hot, add the vegetable and batter mixture and press it down gently into an even layer.

9. Fry for 2–3 minutes on one side without moving it — let it develop a proper golden crust before you flip.

10. Flip carefully and fry for another 2–3 minutes on the other side until golden and crisp.

11. Serve immediately while hot and crispy, with the dipping sauce alongside.

Tips & Variations

Mix up the vegetables Almost any vegetable works in this pancake — and that is one of the things I love most about it. Kimchi has a way of gelling everything together taste-wise, so you really cannot go wrong. Here are some of my favourite variations:

• Eggplant — Slice thinly rather than shredding. Rub a little salt on both sides and leave it to sit for a few minutes — this draws out the excess moisture so it does not make the pancake soggy when cooked. Pat dry before adding to the vegetable mix. Once in the pancake, it adds a lovely creamy, almost silky texture that contrasts beautifully with the crunch of everything else. A really lovely addition.

• Enoki mushrooms — for a soft, delicate crunch that is quite different from the other textures in the mix

• Spinach — works wonderfully and wilts down beautifully into the batter

  
  

For those who like a kick Serve with a side of gochujang as an extra dip alongside the dipping sauce. It adds a deep, fermented heat that takes the whole thing to another level entirely.

On the crunch I prefer my vegetables with a bit of crunch — it preserves the nutrients and adds a liveliness to the texture that I love. The thin shredding of the zucchini and carrot is key to getting this right. Do not over-shred into mush — you want texture, not paste.

The dipping sauce Do not underestimate it. The brightness of the apple cider vinegar and the gentle sweetness of the maple syrup cut right through the richness of the fried pancake and bring a freshness to every bite that makes the whole dish feel light despite being fried. It is a beautiful balance.

A Closing Thought

This is the kind of dish that reminds me why cooking should be fun. It is quick, it is flexible, it is deeply satisfying — and it has a way of making vegetables the most exciting thing on the table.

Cook it with love. Share it with light.

As always, I am not a nutritionist or a medical professional — just a sound healer and home cook who loves feeding her family well. Please do your own research and consult a professional if you have any specific dietary or health concerns.