Kimchi Pancakes with Homemade Soy-Vinegar Dipping Sauce

A triangular slice of kimchi pancake is held by metal chopsticks above a bowl of dipping sauce, with a checkered cloth and green garnish in the background.

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Kimchi Pancakes with Homemade Soy-Vinegar Dipping Sauce

This crispy, golden Kimchi Pancake is packed with funky, spicy kimchi and pan-fried to perfection. Serve it with a sharp, salty dipping sauce made from soy, vinegar, and chilies. It’s an easy, flavorful dish that’s just as good as a snack, side, or light meal.

Course Appetizer

Cuisine Asian, Korean

Keyword kimchi appetizer, kimchi pancakes, korean pancakes, savory pancakes

Prep Time 15

Cook Time 20

Servings

Calories 221kcal

Author Robin Donovan

Ingredients

For the pancake

2 ½ cups all-purpose flour
2 cups kimchi finely chopped, napa cabbage kimchi
1 ½ cups water cold
½ cup onion sliced
1 tablespoon cornstarch
1 teaspoon paprika ground
½ teaspoon white pepper ground
½ teaspoon salt
oil

For the dipping sauce

2 tablespoons light soy sauce
2 tablespoons chili sliced
1 teaspoon sesame oil
1 teaspoon white sesame seeds
½ tablespoon apple cider vinegar

Instructions

Make the batter
In a large bowl, combine flour, chopped kimchi, cold water, onion, cornstarch, paprika, white pepper, and salt. Stir until the mixture forms a smooth batter.
Cook the pancake
Heat a non-stick skillet over medium heat and add a generous amount of oil. Pour in about 1 cup of batter and spread it into a thin, even layer with the back of a spoon. Cook for about 2 minutes, then flip and cook for another 2 minutes until both sides are golden brown and crisp. Transfer to a plate and repeat with the remaining batter.
Make the dipping sauce
In a small bowl, combine the soy sauce, sliced chilies, sesame oil, sesame seeds, and apple cider vinegar. Stir well and set aside.
Serve
Slice the cooked pancakes into wedges and serve warm with the dipping sauce on the side.

Video

Notes

If your kimchi is very wet, drain off some of the liquid before adding it to the batter.
You can replace the cornstarch with potato starch or tapioca starch for similar crispiness.
The pancakes are best fresh, but leftovers can be refrigerated for up to 3 days or frozen for up to a week. Reheat in a skillet or air fryer to bring back the crisp edges.
If you want a milder dipping sauce, skip the chilies or use fewer.
To get extra crispy edges, make sure the oil is hot before adding the batter and don’t overcrowd the pan.

Nutrition