Crispy Cabbage Kimchi Pancakes (Printable Version)

Tangy kimchi and shredded cabbage pan-fried to golden crisp rounds, served with a soy-sesame dipping sauce.

# What You'll Need:

→ Vegetables

01 - 1 cup napa cabbage, thinly sliced
02 - 1 cup kimchi, chopped and drained
03 - 2 green onions, thinly sliced

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons cornstarch
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 3/4 cup cold water
10 - 1 large egg

→ Sauce

11 - 2 tablespoons soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon sugar
15 - 1 teaspoon toasted sesame seeds
16 - 1 small garlic clove, minced
17 - 1/2 teaspoon Korean red pepper flakes (gochugaru), optional

→ For Frying

18 - 3 tablespoons vegetable oil, divided

# How-To Steps:

01 - In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Whisk in cold water and egg until just combined (do not overmix).
02 - Gently fold in cabbage, kimchi, and green onions until evenly distributed.
03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
04 - Pour about 1/4 of the batter into the skillet and spread into a 6-inch round. Cook 2–3 minutes per side, until golden brown and crisp. Repeat with remaining batter, adding more oil as needed.
05 - For the sauce, combine soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, garlic, and gochugaru in a small bowl. Stir well.
06 - Serve pancakes hot, cut into wedges, with dipping sauce on the side.

# Expert Advice:

01 -
  • This is the kind of dish you whip up for unexpected guests, and it never fails to win them over.
  • The simple batter guarantees a perfectly crisp edge every time, while the kimchi packs each bite with tang and excitement.
02 -
  • If the kimchi isn’t drained well, the batter gets watery and pancakes won’t crisp—learned that lesson after a soggy attempt.
  • Chilling the batter (or using ice-cold water) gives much crunchier results than room temperature, so don’t rush that step.
03 -
  • Resist the urge to flip early—let the pancake lift easily from the pan before turning for best browning.
  • Using a cast iron skillet, if you have one, takes the crispiness up a notch compared to nonstick.
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