Korean Kimchi Pancake – Vegan

korean kimchi pancake

What do you do after you’ve made kimchi? If you haven’t eaten it all within a couple of days, you can make a Korean kimchi pancake – this is a completely vegan recipe as there is no egg.


100 gr kimchi, chopped (see recipe for garlic mustard and sorrel kimchi, wild garlic kimchi)

2 tablespoons all purpose flour

1 tablespoon vegetable oil

1 tablespoon water

2 spring onions, chopped

2 tablespoons vegetable oil for cooking


In a bowl mix together the chopped kimchi, flour, 1 tablespoon of vegetable oil and the water to form a paste.

In a large frying pan heat 2 tablespoons of vegetable oil with the chopped spring onions on medium for 2 minutes. Add the kimchi paste and flatten with a spatula. Crispen up the bottom of the pancake (it should take about 1 or 1.5 minutes) and then turn over cooking the other side for another 1 or 2 minutes until both sides are crisp. Serve immediately.

This recipe is inspired by Korean cook Maangchi – her videos are so good!