Sprout & Kimchi Korean-Style Pancakes Recipe

Introduction

These Sprout & Kimchi Korean-style pancakes are a flavorful twist on a classic dish. Packed with fresh vegetables and tangy kimchi, they make a perfect snack or light meal. Crisp on the outside and tender inside, they are sure to impress.

Ingredients

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

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 ½ tsp salt. Mix well to evenly coat the vegetables.
2. Step 2: Pour in the kimchi liquid and 150ml cold water, then whisk until the batter is smooth and all ingredients are coated.
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 out to about ½ cm thickness.
4. Step 4: Cook the pancake for 4–5 minutes until mostly set and golden underneath. Carefully slide it onto a chopping board, flip onto another board, then slide it back into the pan to cook the other side for another 4–5 minutes until golden and cooked through.
5. Step 5: Repeat with the remaining batter, adding more oil if needed.
6. Step 6: Meanwhile, prepare the dipping sauce by mixing the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl.
7. Step 7: Cut the pancakes into triangles and serve warm with the dipping sauce on the side.

Tips & Variations

• For a crispier pancake, cook each side a little longer on lower heat to avoid burning.
• Try adding finely chopped chili or garlic to the batter for extra heat and flavor.
• Replace vegetable oil with sesame oil for a nuttier taste.
• If you can’t find kimchi liquid, substitute with a splash of water or a little extra soy sauce for moisture.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over medium heat to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, substitute the plain flour with a gluten-free flour blend and use gluten-free soy sauce to keep the recipe gluten-free.

What can I use instead of kimchi?

If you don’t have kimchi, try using sauerkraut or pickled vegetables for a similar tangy flavor, though the taste will vary slightly.

Sprout & Kimchi Korean-Style Pancakes Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

These Sprout & Kimchi Korean-style pancakes are a savory, crispy delight packed with fresh vegetables and tangy kimchi. Perfect as a snack or appetizer, these pancakes combine the vibrant flavors of kimchi and sprouts with a light, airy batter, served alongside a flavorful soy and vinegar dipping sauce.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (approximately 8 medium pancakes) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and 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

Batter

• 125g plain flour
• 2 tbsp cornflour
• ¼ tsp caster sugar
• ½ tsp baking powder
• ½ tsp salt
• 150ml cold water
• 1 tbsp vegetable oil (for frying)

Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tsp toasted sesame seeds

Instructions

1. Prepare the batter and vegetables: In a large bowl, combine the finely sliced spring onions, small onion, brussels sprouts, chopped kimchi, plain flour, cornflour, caster sugar, baking powder, and salt. Add the kimchi liquid and 150ml of cold water, then whisk everything thoroughly until the batter coats all the vegetables evenly.
2. Heat the pan and cook 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 with the back of the spoon to form a pancake about ½ cm thick. Cook for 4-5 minutes until the surface is mostly set and the edges start to crisp.
3. Flip and finish cooking: Slide the pancake onto a chopping board, then quickly flip it onto another board before sliding it back into the pan to cook the other side. Cook for an additional 4-5 minutes until the pancake is golden and cooked through. Repeat this process with the remaining batter, adding more oil if needed.
4. Make the dipping sauce: While cooking the pancakes, mix together the soy sauce, rice wine vinegar, and toasted sesame seeds in a small bowl.
5. Serve: Cut the cooked pancakes into triangles and serve warm with the dipping sauce on the side.

Notes

• Ensure the batter is not too thick or too thin; it should just coat the vegetables well for perfect pancake texture.
• Use a non-stick pan for easy flipping and less oil absorption.
• Adjust the cooking heat as needed to avoid burning while ensuring pancakes cook through.
• Feel free to customize the vegetables or add a little chili for extra heat.
• These pancakes are best served immediately to enjoy their crispiness.

Keywords: Korean pancakes, kimchi pancakes, savory pancakes, vegetarian Korean recipe, sprout pancakes, kimchi recipe