These savory kimchi pancakes are packed with bold flavors.
The Deets
Here’s a fun and creative breakfast idea to spice up your mornings: kimchi, mushroom, and cucumber pancakes! This savory take on pancakes is packed with bold flavors and a variety of textures, making it a unique way to start your day.
The inspiration for the batter came from @pierceabernathy’s mushroom and chive pancakes, which immediately caught my eye as a versatile and delicious base. From there, I decided to experiment with different fillings, and this combination of kimchi, mushrooms, and cucumbers quickly became a favorite. The kimchi adds a tangy kick with just the right amount of spice, the mushrooms give a rich, umami depth, and the cucumbers bring a fresh and crisp contrast. Together, they create a perfect balance of flavors.
For the finishing touch, I topped the pancakes with Sinto Gourmet Korean garlic sesame hot sauce, which paired beautifully with the savory pancakes and added an extra layer of heat and complexity. If you’re someone who loves hot sauce, I highly recommend giving it a try! But don’t worry if you’re not a fan of spicy flavors—these pancakes are just as delicious when dipped in a ginger and soy sauce combo. The salty and slightly sweet profile of the soy sauce mixed with the warming zing of ginger complements the pancakes wonderfully.
These pancakes are so versatile that you can enjoy them for breakfast, brunch, or even as a savory snack. Plus, they’re easy to customize—feel free to switch up the fillings or experiment with your favorite toppings. You could add shredded carrots, scallions, or even a sprinkle of sesame seeds for added flavor and texture.
Let me know if you give this recipe a try, and feel free to share any fun twists you come up with. Happy cooking! Check out more recipes here.
Here’s how to make them:
Kimchi Pancakes
Ingredients
- 1 large egg
- 1 tbsp kimchi juice
- 1 tbsp instant yeast
- 4 scallions
- 3/4 cup flour
- 1/4 cup water
- Handful of mixed mushrooms
- 1 Persian cucumber
- 3/4 cup chopped kimchi
- chives
- oil for frying
- sesame seeds
Instructions
- Combine soy sauce, egg and kimchi juice in a bowl and whisk.
- In another bowl, add in the water, flour, yeast and mix all together. Add in soy sauce mixture and combine.
- Slice your cucumber, chop your kimchi, mushrooms and scallions. Leave a handful of scallions aside for topping. Add cucumbers, kimchi and remaining scallions to your batter and mix.
- Heat oil to your pan and wait until pan is very hot. Then add in mushrooms. Cook mushrooms for about 2 min and then using a spatula, move all the mushrooms into the center of the pan. Add enough batter to cover the mushrooms. Cook until brown on both sides, about 1-2 min.
- Top with chives, scallions and sesame seeds.Serve with either @sintogourmet garlic sesame hot sauce or a sauce of your choice. Enjoy!
