top of page


Serves four as side or two as main.


1 cup Kim’s Kimchi, well-fermented, strained, and chopped small

1 T. kimchi juice

3 scallions, sliced diagonally

1 carrot, julienned or shredded

1/4 onion, thinly sliced

1/2 cup chickpea flour

1/2 cup brown rice flour

1 t. cornstarch

pinch of sea salt

pinch of ground black pepper

1 cup cold water

8 T. sesame oil

Dipping sauce:

4 T. tamari

1 T. brown rice vinegar

1/2 t. brown sugar

1 garlic clove, minced

1 scallion finely sliced

1 t. black and white sesame seeds


To make the dipping sauce, combine tamari, vinegar, sugar, garlic, scallion, and sesame seeds in a small mixing bowl and stir. Transfer to a small serving dish and set aside.

Combine the kimchi, kimchi juice, scallions, carrot, onion, flours, cornstarch, salt, black pepper, and water in a medium bowl and mix well with a spoon.

Heat a 12-inch nonstick skillet over medium heat. Add 2 tablespoons of sesame oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan and spread carefully with a spatula to make a large half-inch thick circle. Cook until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip the pancake. Drizzle 2 more tablespoons of oil around the edges of the pan, lifting the pancake with a spatula to allow oil to run underneath, and tilt the pan to spread the oil evenly.

Cook until the bottom of the pancake is light golden brown and crisp, 4 to 5 minutes.

Flip it one more time and cook for another 1 to 2 minutes. Slide onto a platter and serve immediately with dipping sauce.

33 views0 comments

Recent Posts

See All


bottom of page