Sprout & Kimchi Korean-Style Pancakes Recipe

Introduction

These Sprout & Kimchi Korean-style pancakes are a flavorful twist on traditional Korean pajeon. Crispy on the outside and packed with savory kimchi and fresh vegetables, they make a perfect snack or light meal with a tangy dipping sauce.

Ingredients

• 4 spring onions, finely sliced
• 1 small onion, finely sliced
• 100g brussels sprouts, finely sliced
• 4 tbsp kimchi, roughly chopped
• 1 tbsp kimchi liquid
• 125g plain flour
• 2 tbsp cornflour
• ¼ tsp caster sugar
• ½ tsp baking powder
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tsp toasted sesame seeds
• ½ tsp salt
• 150ml cold water

Instructions

1. Step 1: In a large bowl, combine the spring onions, small onion, brussels sprouts, kimchi, plain flour, cornflour, caster sugar, baking powder, and salt. Mix well to distribute the ingredients evenly.
2. Step 2: Add the kimchi liquid and 150ml cold water to the bowl. Whisk everything together until the vegetables are fully coated in the batter.
3. Step 3: Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Pour in a ladleful of batter and spread it evenly to form a pancake about ½ cm thick.
4. Step 4: Cook for 4–5 minutes until the bottom is mostly set and starting to turn golden. Carefully slide the pancake onto a chopping board, flip it onto another board, then slide it back into the pan to cook the other side for a further 4–5 minutes until golden and crispy.
5. Step 5: Repeat with the remaining batter, adding more oil if needed.
6. Step 6: While cooking, prepare the dipping sauce by mixing the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl.
7. Step 7: Serve the pancakes cut into triangles with the dipping sauce on the side.

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes or extra kimchi to the batter.
• Try substituting brussels sprouts with shredded cabbage or spinach for a different texture.
• If you don’t have kimchi liquid, use a little water mixed with a splash of soy sauce or rice vinegar.
• Use a non-stick skillet for easy flipping and a crispier finish.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a non-stick pan over medium heat to restore their crispiness, rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the pancakes immediately after mixing the batter to ensure they stay light and crispy. If needed, you can mix the batter and keep it covered in the fridge for up to 2 hours.

What can I use instead of kimchi?

If you don’t have kimchi, try using sauerkraut or pickled vegetables for a similar tangy flavor, but keep in mind these will alter the traditional taste slightly.

Sprout & Kimchi Korean-Style Pancakes Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

A delicious Korean-style savory pancake combining the crunch of brussels sprouts and spring onions with tangy kimchi, served with a flavorful soy and sesame dipping sauce. Perfect as a snack, appetizer, or light meal, these pancakes are crispy on the outside and tender inside.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Kimchi

• 4 spring onions, finely sliced
• 1 small onion, finely sliced
• 100g brussels sprouts, finely sliced
• 4 tbsp kimchi, roughly chopped
• 1 tbsp kimchi liquid

Dry Ingredients

• 125g plain flour
• 2 tbsp cornflour
• ¼ tsp caster sugar
• ½ tsp baking powder
• ½ tsp salt

Other

• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tsp toasted sesame seeds
• 150ml cold water

Instructions

1. Prepare the batter: In a large bowl, combine the finely sliced spring onions, small onion, brussels sprouts, chopped kimchi, flour, cornflour, caster sugar, baking powder, and salt. Stir everything together. Then pour in the kimchi liquid and 150ml of cold water, whisking until all the ingredients are evenly coated and form a smooth batter.
2. Heat the pan and cook the pancakes: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Pour a ladleful of batter into the pan and spread it out evenly to about ½ cm thickness using the back of the spoon. Cook for 4-5 minutes until the pancake is mostly set and the underside is golden.
3. Flip and finish cooking: To flip the pancake, slide it onto a chopping board, then quickly flip it onto another board, and slide it back into the pan to cook the other side for another 4-5 minutes until fully golden and cooked through. Repeat this process with the remaining batter.
4. Prepare the dipping sauce: In a small bowl, mix together the soy sauce, rice wine vinegar, and toasted sesame seeds until well combined.
5. Serve: Cut the cooked pancakes into triangles and serve warm with the dipping sauce on the side for dipping.

Notes

• Ensure the batter is not too thick or too thin for best texture; it should easily spread but hold together well in the pan.
• Use a non-stick pan and vegetable oil to prevent sticking and achieve a crispy crust.
• For a spicier flavor, add a small amount of kimchi juice or chili flakes to the batter or dipping sauce.
• Serve immediately for best crispiness; leftovers can be reheated in a pan or air fryer.
• Gluten-free option: substitute plain flour with a gluten-free flour blend.

Keywords: Korean pancakes, kimchi pancakes, savory pancakes, vegetable pancakes, Korean appetizer, crispy pancakes, kimchi recipe