Kimchi pancake


  • 1 cup kimchi, chopped roughly
  • 1 cup plain flour
  • 1 tbsp corn starch
  • Stock: 10 dried anchovies, 2 piece of kelp, 1½ cup water
  • cooking oil



  1. Boil the dried anchovies and kelp in a pot for 10 minutes. Remove the anchovies and kelp and let the stock cool down to room temperature
  2. In a bowl, combine the kimchi, flour, corn starch and 1 cup of stock, Mix until there are no lumps of flour.
  3. Put a tablespoon of oil in a frypan and pour in the kimchi pancake mix. Spread the mixture until flat and round. Cook each side for approximately 2-3 minutes until crispy. Serve on a plate with or without a dipping sauce.

*Dipping sauce: soy sauce, garlic, sesame oil, finely chopped chillis.

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