Crispy Cabbage Kimchi Pancakes (Printable)

Tangy kimchi and cabbage pan-fried into golden, crisp rounds—perfect for snacks or a light meal.

# What You'll Need:

→ Vegetables

01 - 1 cup napa cabbage, thinly sliced
02 - 1 cup kimchi, chopped and well 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 granulated 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

# Method:

01 - In a large bowl, whisk together flour, cornstarch, baking powder, salt and black pepper until evenly blended.
02 - Whisk cold water and the egg into the dry mix until just combined; avoid overmixing to keep the batter light.
03 - Gently fold in the sliced napa cabbage, chopped kimchi and green onions until ingredients are evenly distributed through the batter.
04 - Warm 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
05 - Pour about one quarter of the batter into the skillet and spread into a roughly 6-inch round; cook 2–3 minutes per side until golden brown and crisp, adding oil as needed and repeating with remaining batter.
06 - Combine soy sauce, rice vinegar, sesame oil, sugar, toasted sesame seeds, minced garlic and gochugaru in a small bowl; stir to dissolve the sugar.
07 - Transfer pancakes to a plate, cut into wedges if desired, and serve hot with the dipping sauce alongside.

# Expert Pointers:

01 -
  • The shatteringly crisp edges hide a tender, tangy center thats impossible to stop nibbling.
  • Its absurdly easy, forgiving, and never tastes the same way twice—always a new adventure.
02 -
  • I once learned the hard way that watery kimchi makes soggy pancakes—always press out the extra liquid.
  • Letting the pan fully preheat before you add batter is the difference between a chewy disappointment and mega crunch.
03 -
  • Sift your flour and measure the water cold from the fridge for a light batter every time.
  • Press your kimchi dry in a clean kitchen towel—the drier, the crunchier your final pancake.
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