Kimchi Pancake


This pancake makes for a delicious brunch and is a good way to use up kimchi that has been lying around in the fridge. You can make a gluten free version using chickpea flour.


Yields: 2 servings


  • 150 g kimchi

  • 100 g flour (or chickpea flour to make these gluten free)

  • 120 ml water

  • 125 g shitake mushrooms, sliced thinly

  • 2 spring onions, sliced

  • 1 tbsp black sesame seeds

  • 2 tbsp rapeseed oil

  • 2 large organic eggs


  1. Heat 1 tbsp oil in a large non-stick pan and fry the spring onions and mushrooms for 5 minutes.

  2. Next add the flour, kimchi, mushrooms and spring onions to a large bowl and add the water. Mix well with a fork or whisk.

  3. Add the remaining oil to the pan and when hot pour in the kimchi batter. Use a spatula to smooth the batter around the pan and cook for 4 minutes. Slide on to a plate (this will help prevent the pancakes from falling apart) and then return the uncooked side to the pan and cook for a further 3 minutes

  4. Slide on to a board and sprinkle with the black sesame seeds. Cook the eggs fried or poached and serve on top of the pancake.