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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
kimchi pancake recipe
- Total Time: 20 minutes
- Yield: 8 wedges 1x
- Diet: General
Description
A popular Korean street food gets an upgrade with this cheesy twist. This kimchi pancake features crispy edges, savory heat, and a stunning, gooey mozzarella core, perfect for a quick dinner or hearty snack.
Ingredients
- 1 cup (240g) fermented kimchi, chopped
- 1/4 cup (60ml) kimchi brine
- 1 cup (120g) all-purpose flour
- 1/2 cup (120ml) cold water
- 2 stalks green onions, thinly sliced, divided
- 1/4 cup (30g) yellow onion, finely diced
- 1 teaspoon (4g) granulated sugar
- 1 tablespoon (15ml) toasted sesame oil
- 1 tablespoon (15g) gochujang (Korean chili paste)
- 1 cup (110g) shredded low-moisture mozzarella cheese
- 2 tablespoons (30ml) vegetable oil, plus more for frying
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) toasted sesame oil
- 1 teaspoon (3g) toasted sesame seeds
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Batter: In a large bowl, combine the chopped kimchi, kimchi brine, flour, cold water, half of the green onions, diced yellow onion, sugar, and 1 tablespoon of sesame oil. Whisk gently until a cohesive batter forms; avoid overmixing.
- Prepare Cheese Core: In a separate small bowl, combine the gochujang and shredded mozzarella cheese. Mix with your hands until the cheese is evenly coated in the gochujang.
- Fry First Layer: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Pour half of the batter into the skillet, spreading it to form a round, 8-9 inch pancake. Cook for 4-5 minutes until the bottom is golden brown and crispy.
- Add Cheese and Layer: Sprinkle the entire gochujang-mozzarella mixture over the surface of the cooked batter, leaving a small border. Carefully pour the remaining batter over the cheese layer, spreading gently to fully cover the cheese.
- Flip and Finish Cooking: Carefully flip the pancake using a wide spatula. Cook for another 4-5 minutes, pressing lightly with the spatula, until the second side is deep golden brown and the cheese inside is fully melted.
- Prepare Dipping Sauce: While the pancake cooks, whisk together the soy sauce, rice vinegar, 1 teaspoon sesame oil, and half of the toasted sesame seeds in a small bowl.
- Slice and Serve: Transfer the cooked pancake to a cutting board and let it rest for 1-2 minutes. Slice into 6-8 wedges and serve with the prepared dipping sauce and a garnish of the remaining green onions and sesame seeds.
Notes
For the best flavor, use sour, well-fermented kimchi, reserving the brine for the batter. To make a crispy pancake, use enough oil in the pan and press down lightly while frying on medium heat. Low-moisture mozzarella works best for a clean melt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 wedge
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg