Healthy Korean Kimchi Pancake
Healthy Korean Kimchi Pancake
No time to cook but craving something healthy and delicious?
Our Korean pancake is the perfect choice for a quick yet wholesome meal! Light, savory, and super easy to prepare. It’s a true classic in Korea and one of our customers’ all-time favorites.Traditionally, Korean kimchi pancakes (김치전) are made with wheat flour or 튀김가루 (tigim garu) — a Korean frying mix containing wheat flour, starches, and seasonings that make the pancake extra crispy.
Our version takes a more wholesome twist: we replace these with spelt or chickpea flour, offering a gluten-free or fiber-rich alternative that’s just as tasty and satisfying.Whether you enjoy it as a quick lunch during a busy day or serve it as an appetizer or side dish to impress your guests in the evening, this pancake never disappoints. Simple to make, full of flavor, and always a crowd-pleaser.
Ingredients
Servings: 2 pancakes | Prep Time: 10 min | Cook Time: 8 min
- ½ cup Bibap Manufacture Kimchi Original, chopped
- 1–2 tbsp kimchi juice
- ½ cup spelt flour or chickpea flour (for a healthier option)
- ⅓–½ cup water (adjust for thick, pourable batter)
- 2 spring onions, chopped (plus more for garnish)
- olive oil, for frying
- sesame oil, for drizzling
Preparation
- We begin by combining everything in a mixing bowl: the chopped Bibap Manufacture Kimchi Original, a little of its juice, the spelt or chickpea flour, water, and the sliced spring onions. We mix until a thick but still pourable batter forms. It should feel hearty but easy enough to spread in the pan.
- Next, we heat a little olive oil in a non-stick frying pan over medium heat. We pour in half of the batter and gently spread it into a thin, even circle. It cooks for a few minutes on each side until it becomes golden and crisp.
- To finish, we drizzle a touch of sesame oil over the warm pancake and add a few more spring onions on top. We like serving it straight from the pan, sometimes with a simple dipping sauce made from soy sauce, rice vinegar, and a few sesame seeds.
- Traditionally, Korean kimchi pancakes (김치전) are made with wheat flour or 튀김가루, a Korean frying mix that includes flour and starches for extra crispiness. Our version uses spelt or chickpea flour instead, creating a more wholesome, gluten-free and fibre-rich alternative that still delivers the familiar flavour and satisfying texture we love.
Goes well with
- julienned carrots, zucchini, or mushrooms
- a sprinkle of chili flakes for heat
- use tofu instead of pork for a vegetarian version
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