Kimchi Pancakes

Try these homemade, Korean-style pancakes packed with superfood power! Kimchi contains probiotics that are good for digestion, flavonoids that promote immune system function and vitamin C and antioxidants that can both prevent premature aging.
Publish date:
Updated on
Kimchi Pancakes image

Also see Kimchi Tacos.

From Aim True by Kathryn Budig. Copyright © 2016 by Kathryn Budig. Reprinted by permission of William Morow Books, an imprint of HarperCollins Publishers.

  • 6 to 8 pancakesServings


Kimchi Pancakes

  • 2 eggs
  • 1 cup brown rice flour
  • 1 cup pale beer (if you are avoiding gluten, use a gluten-free variety)
  • 1 tablespoon tamari
  • 1 cup kimchi, plus a good splash of the juice
  • 2 tablespoons toasted sesame oil
  • 2 bunches scallions, white and green parts roughly chopped pinch of sea salt
  • 4 to 5 tablespoons coconut oil


  • juice of 1 lime
  • 2 tablespoons fish sauce
  • 2 tablespoons chopped cilantro
  • 1 tablespoon sambal
  • Sambal Oelek or a different chili paste
  • splash of kimchi juice


  1. Beat the eggs lightly in a large bowl. Slowly whisk in the rice flour, beer, tamari, kimchi juice, and sesame oil. Fold in the scallions and kimchi. Season with salt.
  2. Warm 1 tablespoon of the coconut oil in a large frying pan over medium heat. Pour ½ cup of the batter into the pan. Let the pancake fry for 2 to 3 minutes per side. Repeat until all of your pancakes are made. Add more coconut oil when necessary.
  3. Whisk together the dressing ingredients and dip your pancakes generously!