Makes 4 pancakes, serving 2-4 as a starter


150g/ 1 cup kimchi
80g/ 1/2 cup red rice flour
Pinch of salt
2 spring onions, finely chopped
Coconut oil

Easy Peasy dipping sauce:
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
Simply combine all the ingredients, mix well and get dipping!


  1. In a large bowl, mix together the flour and salt  with 115ml water. Mix well until all the flour has been absorbed and leave to stand for 10 minutes. Mix in the kimchi and spring onions. 
  2. Heat a heavy-bottomed frying pan over a medium-high heat. Add 1 tablespoon of coconut oil and once its melted, add a quarter of the mix. Use the back of a spoon to gently flatten the batter into a 5inch round pancake. Fry for a couple of minutes until the bottom has crisp golden brown patches. Flip the pancake over, frying for a few minutes more, until both sides are crisp and golden. 
  3. Keep warm under a clean tea towel while you cook the rest of the mix, adding a little more oil as needed. Serve warm with easy peasy dipping sauce.

Thanks to The Little Cooking Pot for contributing the recipe.
Photo by Sarah Cotterell, the fire under The Little Cooking Pot.
Find her at her monthly SupperClubs at Bodega50 cafe in North London.

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