• STEP 1

    Put the flours in a bowl and pour in 200ml ice-cold water and the reserved kimchi liquid. Whisk until a smooth batter is formed.

  • STEP 2

    Mix in the kimchi, gochujang and spring onions – the batter should be a slightly thick pancake batter, similar to a drop scone consistency. You can add a tablespoon of flour if you need to thicken it a little.

  • STEP 3

    Place a large, non-stick pan over a high heat with 2 tbsp vegetable oil. Ladle the pancake mix into the pan. Use the back of the ladle to smooth the mixture out to create a thin, even layer. Reduce the heat to medium high. Fry for 2-3 mins, until air bubbles start to pop on the surface and the sides start to crisp.

  • STEP 4

    Flip the pancake then slightly lift the side of the pancake with a spatula and add another tablespoon of oil underneath – shake the pan a little to make sure the oil coats the bottom of the pancake.

  • STEP 5

    Use a spatula to press on top of the pancake to ensure the pancake is crispy. Fry for a further 2 mins.

  • STEP 6

    Flip one last time, pressing down on the pancake again and fry for 30 seconds. Drain on kitchen paper and keep warm in a low oven while you cook the second pancake using the same method. Serve (optionally cut into bite-sized pieces).

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings