Recipe type: Lunch
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2
My kimchi pancakes are great for lunch with a bowl of steaming hot sticky rice, kids’ snacks (if your children don’t mind spicy-ish food), side dishes, picnics, parties and anju.
What You'll Need
  • 200g Kimchi (chopped in small pieces)
  • 60g Canned Tuna 60g (drained weight)
  • 1 tsp Sugar
  • 1 tbsp Kimchi Juice
  • 1 tsp Red Red Pepper Paste (optional)
  • 100g Korean Pancake Mix
  • 50ml Cold Water
  • 1 tbsp Red Pepper Powder
  • Vegetable Oil for frying
How to Make It
  1. Add the chopped kimchi, tuna, sugar, red pepper paste and Korean pancake mix to a bowl and mix them thoroughly.
  2. Add ⅓ of the water and stir until combined. Repeat two more times.
  3. Add the red pepper powder and stir until combined.
  4. Heat the vegetable oil in a frying pan over a medium high heat and add a scoop of the batter (I used an ice cream scoop). Flatten it with the back of a spoon until it is an even roughly circular shape.
  5. Cook one side of the pancake and flip it and cook the other side over a low heat. Try not to burn the kimchi pancakes.
  6. Fry the rest of the batter in the same way and enjoy my delicious pancakes!
Recipe by Gilded Gingerbread at