KIMCHI PANCAKES

In Korea a savoury type of pancake made with kimchi is known as ‘kimchi jeon’. They are served as a snack or a light meal. All you need is kimchi, flour and iced water to make this flavour-packed batter. Anything else you’d like to add, like a protein or extra vegetables, is up to you. Adding some rice or potato flour gives it some chewiness and adding the kimchi liquid gives it the umami edge. For some authentic extra spicy heat add a pinch of Korean chilli powder or gochujang paste. These are a thin foldable pancake, so let your imagination go and create some not-so authentic fillings as well; like cheese, shredded chicken, or fresh herbs. 

makes 8-10 (about 15cm diameter) 

350g Torello Farm kimchi, drained reserving 2 tablespoons of liquid (350g kimchi is about 1 ½ cups packed) 

110g (3/4 cup) plain flour 

35g (1/4 cup) potato flour (starch) 

1 egg 

250ml (1 cup) iced cold water 

3 spring onions, finely sliced diagonally 

1 red chilli, finely sliced (optional) 

Oil for cooking (use grapeseed, vegetable or olive oil) 

Handful of coriander sprigs (optional) 

2 teaspoons Southern Seagreens Furikake (or sesame seeds, toasted) 

Sauce: 

60ml (1/4 cup) soy sauce 

1 ½ teaspoon rice wine vinegar (or white wine vinegar) 

½ red chilli, finely sliced 

Pinch caster sugar 

Pre-heat the oven to 100°C (80°C fan-forced). 

In a large bowl add the flours then whisk in the egg, iced water and the reserved 2 tablespoons of kimchi liquid, until a smooth batter forms. Stir in the kimchi, two thirds of the spring onion, and half the coriander, and the chilli if using, to combine. 

To make the sauce, stir the soy, vinegar and sugar in a small bowl until sugar is dissolved. Add the chilli and set aside. 

Heat a large frying pan over a high heat and add enough oil to coat the base, about 2 – 3 tablespoons. Using a ladle or small cup scoop the mixture making sure there’s an even combination of batter and kimchi vegetables, then pour into frying pan. Reduce the heat to medium and cook for about 3 – 4 minutes until golden brown on the base, then flip over and cook until golden brown on both sides. Transfer to a baking tray and keep warm in the oven. Repeat the cooking steps until all the mixture is finished, adding more oil if needed in between each batch. Depending on the size of the frying pan you can cook two or three pancakes at a time. 

Serve the pancakes warm sprinkled with the Furikake or sesame seeds and the remaining spring onions, and coriander if using, over the top. Drizzle with the sauce or serve it in a bowl on the side to dip into individually.  

Options: For a gluten free mixture substitute the flour with potato flour (starch).  

Note: The thickness of batter of batter will vary depending on moisture content of the kimchi. If you’d prefer a thicker pancake, omit the egg and reduce the water to 200ml. 

Recipe by Fiona Hammond, May 2025