Vegan Korean Kimchi Pancakes

kimchi pancakes with dipping sauce

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Vegan Korean Kimchi Pancakes - Spicy and savory vegan kimchi pancake that is crispy on the edge, chewy in the middle.



For Vegan Korean Kimchi Pancakes

  • 1 cup fermented kimchi, cut into small pieces if they are bigger than bite-size
  • 1/2 cup flour
  • 1 tablespoon starch (you can use corn starch or potato starch)
  • 1 tablespoon kimchi juice
  • 1/3 cup ice-cold water
  • 1/4 large onion, thinly sliced

  • 3 green onion, sliced diagonally

  • 2 tablespoons grapeseed oil

For Dipping Sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon agave nectar


For Vegan Korean Kimchi Pancakes

  1. In a medium-size bowl, mix together the flour, corn starch, and ice-cold water until there are no lumps in the mixture.
  2. In a large-size mixing bowl, mix together chopped kimchi, kimchi juice, sliced onion, and green onion. Add the flour mixture and stir to mix well.
  3. Heat the 8 inches non-skillet pan on medium-high heat with 1/2 tablespoon of grapeseed oil.
  4. Once the oil is heated, add a heaping 1/2 cup amount of pancake batter to the pan.
  5. Using a wooden spoon, spread the batter on the pan evenly.
  6. Once the edge of the pancakes is cooked and slightly brown (about 3-4 minutes), carefully flip the pancake. 
  7. Continue to cook the pancake for additional 2-3 minutes. 
  8. Take the pancake out of the skillet. On the same skillet, add about 1/2 tablespoons of oil and repeat the process until you finish cooking the rest of the pancakes. This batter should make about 4 pancakes.

For Dipping Sauce

  1. Mix together everything for the dipping sauce in a small bowl and serve with the pancake. 


  • Most of the time, you don't have to separately season the pancake batter with salt because there is plenty of salt in Kimchi. However, taste your kimchi before making the pancake. If it is not salty enough, you can add a pinch of salt to the batter.
  • If the kimchi you have is not sour, you can leave the kimchi on your countertop for a day or two. Then your kimchi should be fully fermented.