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Crispy Korean Kimchi Pancake


29 Apr 2020

Looking for a side dish to go with dinner. Here's a Korean Kimchi Pancake recipe which is really yummy and easy to pull off! It's crispy on the outside and soft and chewy on the inside. Pair it together with a homemade dipping sauce and wala!



For Pancake (makes approximately two 26cm pancakes)
130g all purpose flour
280g cold water
4 tablespoons cornstarch
1 egg
200g kimchi
2 stalks spring onion
Oil for frying
Sea Salt for seasoning
1-2 tablespoons of gochujang (for an extra kick)
3-4 tablespoons kimchi juice

For dipping sauce
2 tablespoon soy sauce
1 teaspoon raw sugar
3/4 tablespoon rice vinegar
1/2 tablespoon sesame oil
Some chopped spring onions (optional)


Step 1
Mix flour, cornstarch, and cold water and stir until consistent. 
Step 2
Gently beat in egg. Next, fold in kimchi, kimchi juice, spring onions, gochujang (optional). Season with a pinch or two of sea salt.
Step 3
Heat a generous amount of canola oil in a frying pan and add in some of the mixture to form a thin layer. Spread mixture evenly around the pan and fry on medium heat until crispy and golden brown (this would take quite a few minutes). Once done, gently flip to the other side.
You may choose use a smaller pan for easier flipping. This would yield more pancakes.
Step 4
Continue frying the other side on medium heat until crispy and golden brown or to desired charred-ness. You may add more oil if remaining oil is insufficient.
Step 5
Repeat with remaining batter or refrigerate for use within the next 1-2 days.
Step 6
Combine ingredients for sauce and stir until sugar has dissolved.