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Vegetarian, East Asian

Kimchi pancake with rice

Kimchi pancake with rice is a vegetarian Korean recipe for 4 people, ready in 30 minutes and rated easy. It costs €1.90 per person. The secret is a batter made with ice cold water and cornstarch, which gives a thin, crispy pancake to dip in soy sauce and rice vinegar.

Tonight, a crispy kimchi and scallion pancake, with a small bowl of rice and soy sauce on the side.

Kimchi pancake with rice
Total time
30 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

Kimchi pancake is the kind of dish that catches you off guard the first time, then becomes a regular on your table. The kimchi brings a tangy, spicy edge that plays off the crispy batter, while the scallions add crunch and a fresh bite. With plain rice on the side, the whole plate stays balanced, never too intense, even for people new to Korean food.

It's a great weeknight recipe, quick and without any tricky technique, but it also works well to surprise guests with something different. Kids usually love cutting it into squares and dipping the pieces themselves. Plan to eat it right out of the pan, that's when it's at its crispiest.

The ingredients

4 people

Pantry

  • Fish free kimchi 300 g
  • Flouroften in the pantry 150 g
  • Cornstarchoften in the pantry 3 tbsp
  • Neutral oiloften in the pantry 5 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Rice vinegar 1 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Scallions 4

Allergens Gluten, Soy

The step by step recipe

  1. Roughly chop the kimchi and cut the scallions into 3 cm pieces.

    Save the kimchi juice, it flavors the batter.

  2. Mix the flour, cornstarch, 150 ml of very cold water and 4 tablespoons of kimchi juice, then add the kimchi and scallions.

    Don't overwork the batter, a few lumps are fine.

  3. Cook the rice in a pot of salted water, then drain it. 11 min

    Start the rice before you begin the pancakes.

  4. Heat the oil in a large skillet, spread the batter in a thin layer and cook until the bottom is golden, then flip. 10 min

    Pour a bit of oil around the edges as you flip, it makes the pancake crispier.

  5. Cut the pancake into squares and serve with the rice, soy sauce and vinegar for dipping.

    Serve right away, the pancake softens fast.

Our tips to get it right

  • Use a well fermented, tangy kimchi, it's what gives the pancake its flavor, a young kimchi will taste flat.
  • Spread the batter as thin as possible in the pan, a thick pancake stays doughy in the middle even when fully cooked.
  • Pick a wide nonstick pan so you can flip the pancake in one piece without breaking it.

The variations

  • Swap the scallions for half a thinly sliced red onion if you don't have any on hand, the flavor will be a touch milder.
  • For a spicier version, stir a spoonful of gochujang paste right into the batter.
  • For kids who don't love spice, rinse the kimchi lightly before chopping it, it keeps the flavor without as much heat.

What to serve it with

  • Plain or vinegared rice
  • Small bowl of soy sauce and rice vinegar
  • Green tea or lemon water

Storage

This pancake is best eaten right away, but leftovers keep for 2 days in the fridge in a sealed container. Reheat it in a dry skillet for a few minutes on each side to bring back some crispiness. It doesn't freeze well, the texture turns rubbery.

Questions about this dish

Can you make the batter ahead of time?

Yes, you can mix it up to 2 hours ahead and keep it in the fridge. Stir it again right before cooking, since the kimchi releases some liquid as it sits.

What kind of kimchi works best here?

Use a fish free kimchi that's well fermented, meaning a bit tangy and not too sweet. The more flavor it has, the more flavor your pancake will have.

Can you swap out the cornstarch?

Yes, potato starch works just as well and gives the same crispy result. Without any starch at all, the pancake will turn out softer and less crispy.

What if I don't have rice vinegar?

A splash of white vinegar or lemon juice works for the dipping sauce. The flavor will be a bit sharper but still pairs well with the soy sauce.

How long does it take to make a kimchi pancake with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kimchi pancake with rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kimchi pancake with rice cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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