Korean Kimchi Pancake
Korean Kimchi Pancake



  • 70g flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • Pinch of salt
  • 1 egg yolk
  • 1 tbsp veg oil
  • 150g kimchi, roughly chopped
  • 1 ½ tbsp kimchi juice from the jar
  • 1 spring onion, chopped
  • Dipping sauces, to serve
  • Whisk together the flours, baking powder, and salt in a jug. Add the yolk and 4 tbsp of cold water, and whisk until a thick batter consistency is achieved.
  • Fold in the kimchi, kimchi juice, and spring onion, then fry in a splash of oil until golden and set on the bottom. Flip the pancake, and continue frying until both sides are crisp. Cut into slices and serve with salads and dipping sauces - yum!
10 mins
2 serving
This recipe pairs perfectly with the Clotilde Davenne Cremant de Bourgogne Traditional Method Sparkling NV from Burgundy, France.

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