Kimchi pancakes

Here is a fun breakfast idea for you: kimchi, mushroom and cucumber pancakes. I originally got the batter idea for this from @pierceabernathy mushroom and chive pancakes and then I experimented with different fillings. I used Sinto Gourmet Korean garlic sesame hot sauce which was a great topping. If you are not a hot sauce fan, I also enjoyed dipping in a little ginger/soy sauce combo. 

Here’s how to make them:

Kimchi Pancakes

Kimchi Pancakes

Print Recipe
Servings 6 pancakes


  • 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


  • 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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.