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Kimchi Curry Pancakes - Easy Korean Food

Classic Kimchi Pancakes with a curried twist. My mother's recipe, my father's favorite Korean snack. Light and crispy with a beautiful marriage of kimchi and curry, it's a match made in Heaven.
  Unbleached flour 1 Cup (16 tbs)
  Sweet rice flour 2 Tablespoon
  Salt 1 Pinch
  Water 1 Cup (16 tbs)
  Fermented kimchi 1 Cup (16 tbs), chopped, drained
Curry powder:
  Ginger 1⁄2 Teaspoon
  Cumin 1⁄2 Tablespoon
  Coriander 1⁄2 Tablespoon
  Turmeric 1⁄2 Teaspoon


1. In a bowl, whisk the flour, sweet rice flour, salt and all the curry powder.

2. Stir in the water then add in the kimchi. Don't over mix or this will produce a dense pancake.

3. In a well oiled pan, slicked with a high heat oil {like coconut, canola, grapeseed, veggie, etc}, pour in ¼ c of batter {to make approximately 6 pancakes}.

4. Only flip when each side is crisp and golden brown.


5. Serve immediately. Enjoy.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 227 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.14 g0.68%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 351.3 mg14.6%

Total Carbohydrates 46 g15.4%

Dietary Fiber 2.7 g10.8%

Sugars 0.2 g

Protein 7 g14%

Vitamin A 16.1% Vitamin C 4.2%

Calcium 5.2% Iron 24.9%

*Based on a 2000 Calorie diet

Kimchi Curry Pancakes - Easy Korean Food Recipe Video