These savory Korean-style veggie pancakes are packed with kimchi, veggies and umami flavor. Plus, it’s paired with a Saucy Ginger-approved sauce that’s both slightly sweet and salty. My recipe is a mix of my two favorites savory pancakes: scallion and kimchi. The best part: you can easily customize which vegetables to add to this dish (keep reading).

After trying kimchi pancakes at our favorite local Korean restaurant, saying that I became “obsessed” is an understatement. I knew I needed to make these at home, so I came up with this easy recipe!

What is Kimchi and what makes it healthy?
Kimchi is a traditional Korean side dish made of salted and fermented vegetables, such as napa cabbage. It usually also includes some combination of garlic, ginger, scallion, or chili peppers.

There are so many health benefits of kimchi, making it a superfood. The fermentation process produces good bacteria a.k.a. probiotics, which can help to improve digestion and boost your immunity. Kimchi is rich in Vitamins A, B, and C, and a number of minerals, amino acids and antioxidants. The lactic acid bacteria present in kimchi also possesses potential anti-cancer properties. So eat up!

What does kimchi taste like?
Kimchi has a sour, salty, acidic and umami flavor. Kimchi varieties vary with how spicy they are, but most contain both gochugaru (Korean chili flakes) and gochujang (Korean red chili paste), which give it a savory, sweet, and spicy flavor.

Veggies & substitutions
You can use whichever veggies you want for these pancakes, just make sure they equal up to 5 or 6 cups. If you are using a veggie that contains more moisture, or if your batter just looks too runny, add in 1 tablespoon of flour at a time until it’s the consistency you like. Suggested veggies include: zucchini, mushrooms, sweet potatoes, or red peppers.

Pssst… Looking for more Asian-inspired recipes?
Try my 15 Minute Kimchi Fried Rice, Stir-Fried Udon Noodles, Garlic Chili Oil, Easy Air Fryer Teriyaki Salmon, or Air Fryer Miso Eggplant.

Kimchi Pancake Recipe

Pancake Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
4 tablespoons corn starch
1/2 teaspoon gochugaru Korean chili flakes (optional)
1 1/2 cups ice cold water
2 tablespoons Kimchi pickling liquid
2 cups Kimchi, strained
2 bunches of scallions or green onions, chopped into 3 inches pieces (approx. 2 cups)
1 1/2 cups carrot, julienned or shredded
1/2 a medium yellow onion, cut into half moons

Dipping Sauce:
2 tablespoon soy sauce
2 tablespoon water
2 tablespoon rice vinegar
1 tablespoon sugar (or agave)
2 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 scallion, finely chopped

Step 1:
In a large mixing bowl add the flour, baking soda, corn starch, and gochugaru (if using). Stir well and add in the cold water. Whisk together to remove some of the lumps. Batter will still be slightly lumpy.

Step 2:
Add to the batter kimchi, all the vegetables, and kimchi pickling juice/liquid. Stir well, coating all the veggies in the batter.

Step 3:
Heat 1-2 tablespoons of oil in a large nonstick pan on medium high heat. Try to use a 10-inch frying pan or larger to create 9-inch pancakes. Add to the pan 1/3 of the batter and spread it into a thin layer. Cook each side for 4-5 minutes. Before flipping, check to see that the batter on the sides of the pancake have dried up and the bottom of the pancake is golden brown and crispy (it could even by slightly charred). Repeat this process to make the other 2 pancakes.

Step 4:
While the pancakes are cooking, prepare the dipping sauce by mixing all the ingredients in a small bowl.

Step 5:
Once pancakes are done, use a pizza slicer to cut each pancake in 8 even slices right before serving. Serve with dipping sauce.

Protip:
I recommend reheating the pancakes by frying them on medium heat for 2-3 minutes per side, until hot in the middle and crispy.