Spring Onion and Kimchee Pancake Recipe

Photo of Spring Onion and Kimchee Pancake

Spring Onion and Kimchee Pancake

Makes 2 to 3

Inspired by the Korean classic known as kimchijeon, these savory pancakes are stuffed with sweet spring onions and spicy kimchee. They have crispy edges and soft centers and are served with a tangy dipping sauce.


  • 3/4 cup all-purpose flour
  • 1/4 cup regular rice flour or mochiko (sweet rice flour)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 2 tablespoons vegetable oil, divided use
  • 1/2 cup napa cabbage kimchee, squeezed and cut into thin ribbons
  • 2 spring onions, bulbs sliced thin and greens cut into 1/2-inch lengths
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon mirin (sweet Japanese rice wine)
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon gochugaru Korean chili flakes


  1. In a medium bowl, combine flour, rice flour, salt, and baking soda. Whisk to combine.
  2. Add 1 cup water and egg. Whisk until smooth, pancake batter consistency.
  3. Make dipping sauce by combining all ingredients in a small bowl. Set aside.
  4. Heat a medium, non-stick 10-inch skillet on high. Add about 2 teaspoons oil and swirl to coat bottom of pan.
  5. Pour half the batter into center of pan until it spreads almost to the edges, in one thin layer.
  6. Immediately sprinkle with half the kimchee and spring onions, pressing them into batter lightly with back of spoon. Cook on medium-high heat 3 to 4 minutes, or until edges are crispy. Shake pan a little. The pancake is ready to flip once it slides around easily.
  7. In one quick and confident motion (back and forth, not up and down), channel your inner Julia Child, and flip pancake over. Don’t worry if it breaks. It can be squished back together and will still turn out great. Add a few drops of oil around edges of pan and cook an additional 3 to 4 minutes until cooked through and browned on both sides.
  8. Flip once more and slide onto a cutting board. Repeat with remaining ingredients. Slice and serve with dipping sauce.
  9. Cook’s Tips:
  10. Spring onions have larger bulbs than green onions and are much sweeter. However, green onions can also be used.
  11. Prefer not to toss the pancake? Cover pan with a large plate. Lay your hand on plate and carefully flip pan over in one motion to invert pancake. Slide pancake back into pan to cook other side.


Amount Per Serving (based on 4 servings)
Calories: 230
Saturated Fat: 1.5 g
Trans Fat: 0 g
Total Fat: 9 g
Cholesterol: 45 mg
Sodium: 1070 mg
Carbohydrates: 30 g
Fiber: 2 g
Added Sugars: 1 g
Total Sugar: 5 g
Protein: 6 g
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