Crispy vegan kimchi pancakes made without egg! This easy Korean recipe is bold, flavorful, and perfect as a snack or side dish.
I remember growing up eating kimchi pancakes or scallion pancakes on rainy days. My mom would make them sizzling, crispy, and comforting. In Korea, most people use pre-made pancake mix, but my mom’s secret was fritter mix for extra crunch. For this recipe, I wanted to create a version anyone can make at home with simple pantry ingredients.
Vegan Kimchi Pancake Ingredients
- Well-fermented vegan kimchi, chopped — for bold, tangy flavor and that signature red color.
- All-purpose flour — the base of your batter.
- Cornstarch — adds lightness and crispiness.
- Ice-cold water or plain cold sparkling water — keeps the batter airy and helps create a crunchy crust.
- Onion & scallions — for a more veggie-forward pancake.
- Neutral oil — for shallow-frying (canola, vegetable, avocado, or grapeseed work well).
- Optional: Soy sauce & vinegar — for a quick dipping sauce.
Vegan Kimchi & Fermentation Tips
- Use well-fermented vegan kimchi — the sourer, the better — for bold flavor and a beautiful red color in your pancakes.
- Fresh kimchi is mild and won’t give the same depth or crispy edges. To speed up fermentation, leave your kimchi at room temperature for a day or two until it tastes pleasantly sour.
- Traditional kimchi usually contains fish sauce or salted shrimp, so it’s not vegan. Always check the label, or try my easy Vegan Kimchi Recipe.
How to Make Vegan Kimchi Pancakes
- In a mixing bowl, whisk together all-purpose flour, cornstarch, and ice-cold water or sparkling water to form a smooth batter.
- Stir in chopped well-fermented vegan kimchi, onion, and scallions for a more veggie-forward pancake.
- Heat a generous amount of oil in a skillet over medium-high heat.
- Pour the batter into the skillet and spread it into a thin circle. Cook until the edges are golden and crispy, then flip and cook the other side.
- Serve your hot, crispy vegan kimchi pancakes with a simple soy sauce and vinegar dipping sauce, if desired.
Crispy Vegan Kimchi Pancake Tips and Tricks
- Use well-fermented vegan kimchi for bold flavor and crisp edges. To sour fresh kimchi quickly, leave it at room temperature for a day or two.
- Mix your batter with ice-cold or sparkling water to keep it light and crispy.
- Add cornstarch and use plenty of oil for the perfect golden crunch.
- Serve hot for the best texture - leftovers lose crispiness but still taste great as part of a banchan (Korean side dish) spread.
- Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer for better texture than the microwave.
Vegan Kimchi Pancake FAQ
Yes — just substitute a gluten-free flour blend for the all-purpose flour and make sure your kimchi is gluten-free.
Any neutral oil with a high smoke point works — canola, vegetable, avocado, or grapeseed are all great options.
Your pan may not be hot enough, or your batter may be too thick. Keep the water ice-cold and don’t overcrowd the pan for the crispiest results.
Freezing isn’t recommended, as they lose their texture. They’re best enjoyed fresh or reheated within a few days.
These crispy vegan kimchi pancakes are one of my favorite comfort foods - quick, satisfying, and full of bold Korean flavors. If you’re curious about what else you can cook, check out my Vegan Korean Pantry Essentials guide for more tips and recipes to inspire your next meal. I hope this easy recipe inspires you to enjoy a taste of Korea at home, whether it’s a rainy day or not!
PrintCrispy Vegan Kimchi Pancake (No Egg)
This crispy vegan kimchi pancake is a Korean rainy-day classic — tangy, savory, and perfectly crunchy, made with pantry ingredients and no egg. Enjoy it hot as a snack, side dish, or part of your banchan spread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 small pancakes 1x
- Category: Appetizer
- Method: Pan fried
- Cuisine: Korean
- Diet: Vegan
Ingredients
For Vegan Korean Kimchi Pancakes
- 1 cup fermented kimchi, cut into small pieces if they are bigger than bite-size
- ½ cup all-purpose flour
- 1 tablespoon cornstarch (or potato starch)
- 1 tablespoon kimchi juice
- ⅓ cup ice-cold water (or plain cold sparkling water)
-
¼ large onion, thinly sliced
-
2 green onions, sliced diagonally
-
Neutral oil, as needed, for frying
For Dipping Sauce
-
1 tablespoon soy sauce
-
1 tablespoon apple cider vinegar
-
1 teaspoon agave nectar (or sugar)
Instructions
For Vegan Korean Kimchi Pancakes
- In a medium bowl, whisk together the flour, cornstarch, and ice-cold (or sparkling) water until smooth with no lumps.
- In a large bowl, combine the chopped kimchi, kimchi juice, sliced onion, and scallions. Add the batter and stir until everything is well coated.
- Heat a nonstick skillet (about 8 inches) over medium-high heat and add a thin layer of neutral oil.
- Once the oil is hot, scoop about ½ cup of batter into the skillet and spread it evenly with the back of a spoon.
- Cook until the edges turn golden and crispy, about 3–4 minutes, then carefully flip and cook another 2–3 minutes.
- Transfer to a plate and repeat with the remaining batter, adding more oil to the skillet as needed. This recipe makes about 4 pancakes.
For Dipping Sauce
In a small bowl, mix together soy sauce, apple cider vinegar, and agave nectar. Serve alongside the hot pancakes.
Notes
-
This recipe makes about 4 small pancakes (around 8 inches each).
-
If you prefer larger pancakes, simply adjust the portion size and increase the cook time slightly to ensure the center cooks through.
-
For more tips on getting the crispiest results, refer to the Crispy Vegan Kimchi Pancake Tips and Tricks section above.
James Strange says
Your kimchi pajeon looks delicious.
George says
Hi James, Thank you!
You must know about Korean food! I was pleasantly surprised when you called it kimchi pajeon, haha. Hope you try the recipe. It's a really good one 😉 Have a good one!