Crispy Cabbage Kimchi Pancakes (Printable Version)

Pan-fried kimchi and cabbage pancakes, golden and crisp, served with soy-sesame dipping sauce.

# Ingredient List:

→ Vegetables

01 - 1 cup napa cabbage, thinly sliced
02 - 1 cup kimchi, chopped and drained
03 - 2 green onions, thinly sliced

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons cornstarch
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 3/4 cup cold water
10 - 1 large egg

→ Sauce

11 - 2 tablespoons soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon sugar
15 - 1 teaspoon toasted sesame seeds
16 - 1 small garlic clove, minced
17 - 1/2 teaspoon Korean red pepper flakes (gochugaru), optional

→ For Frying

18 - 3 tablespoons vegetable oil, divided

# Directions:

01 - In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Whisk in cold water and egg until just combined (do not overmix).
02 - Gently fold in cabbage, kimchi, and green onions until evenly distributed.
03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
04 - Pour about 1/4 of the batter into the skillet and spread into a 6-inch round. Cook 2–3 minutes per side, until golden brown and crisp. Repeat with remaining batter, adding more oil as needed.
05 - For the sauce, combine soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, garlic, and gochugaru in a small bowl. Stir well.
06 - Serve pancakes hot, cut into wedges, with dipping sauce on the side.

# Expert Advice:

01 -
  • There’s a secret thrill in getting the pancake edges so crisp you can hear the crunch with every bite.
  • Mixing kimchi with fresh veggies gives each pancake layers of flavor that just keep surprising you.
02 -
  • If you don’t press the kimchi dry enough, the batter will be runny and never crisp—trust me, you’ll regret soggy pancakes.
  • Adding cornstarch was my game-changer—the crunch is next-level compared to using only flour.
03 -
  • Resist the urge to fuss with your pancake before flipping—let it develop a strong crust undisturbed.
  • Slicing cabbage and kimchi extra thin ensures quick, even frying and avoids any raw pockets inside.
Go Back