Quick Kimchi Pancake Recipe

Chopped fermented cabbage and pork belly are added to a simple rice flour batter, then pan-fried until golden and crispy in this classic Korean snack.
Photo by Farideh Sadeghin

Makes 2 pancakes
Prep time: 5 minutes
Total time: 15 minutes


4 ounces|115 grams pork belly, cut into lardons (optional)
8 ounces|225 grams fermented kimchi, roughly chopped 
¾ cup|115 grams all-purpose flour
6 tablespoons|45 grams rice flour 
1 ½ teaspoons light brown sugar
1 large egg 
1 scallion, trimmed and cut into 1-inch pieces
5 tablespoons vegetable oil



  1. Bring a small pot of water to a boil. Add the pork and cook until cooked through, about 2 minutes. Drain and cool slightly.
  2. Meanwhile in a large bowl, mix together the kimchi, flours, sugar, egg, and scallion with ¾ cup|175 ml water. Add the pork belly and mix. You can have some clumps, but it should be a slightly loose pancake batter.
  3. Heat 3 tablespoons of the oil in a medium nonstick skillet over medium. Add half of the batter and swirl the pan to have it coat evenly into a nice circle. Cook, flipping once, until golden on each side, about 4 minutes, then transfer to a cutting board. Repeat with the remaining batter, then cut into wedges to serve. 

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