Kimchi Pancake By Vicky Ratnani

Kimchi Pancake

These Korean pancakes are served spicy. They have a nice crunch and super easy to make.
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Cooking Time

08-10 min

Meal Type


Preparation Time

10 min



Rate This Recipe10


  • 1 cup Chinese cabbage
  • 1 Carrot
  • 200 gm red cabbage
  • 1 tsp sugar
  • 1 tsp minced garlic
  • 1 tsp ginger
  • ½ tsp red chilli flakes
  • 1 tsp red chilli paste
  • ½ tsp light soy sauce
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • 2 spring onion greens
  • 1 cup refined flour
  • 2 egg yolks
  • ½ tsp soy sauce
  • Cracked black pepper
  • 2 tsp vegetable oil
  • salt
  • water


  1. 1

    Shred the Chinese cabbage and add to a bowl. Add chopped carrots shredded red cabbage, salt and sugar. Cover and set aside. In another bowl, mix minced garlic, chopped ginger, red chilli flakes, red chilli paste, light soy sauce, sesame oil, and vegetable oil. Add this mixture to the cabbage carrot mixture. Add chopped spring onion greens and combine well. Refrigerate some mixture in a bottle for using again whenever needed. To the remaining mixture, add refined flour and egg yolk. Mix well with the salt soy sauce, and some water. Season with black pepper. The batter for the pancake is ready. Heat vegetable oil in a pan. Pour some pancake batter and cook on both sides. Using a round cutter, cut roundels from the pancakes , Transfer to a serving plate. Garnish the pancakes with green herbal dip red chilli flakes, and some sprouts.

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