Name: Korean Kimchi Pancakes with Gochujang Dip Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Cuisine: Korean
Ingredients: Some oil for frying; 14 oz. (400g) kimchi, drained & chopped; 3 spring onions, chopped; 1 cup (130g) all-purpose flour; 1 tbsp. brown sugar; 1/2 cup (120ml) water; 2 tbsp. kimchi brine; 3 tbsp. mayonnaise; 1-3 tsp. Gochujang (adjust to taste); A bit of water, if necessary; Some crispy chili oil (optional); Some black sesame seeds (optional)

Jump to Recipe· 4.4 from 14 reviews

I absolutely love the vibrant flavors and crispy texture of Korean Kimchi Pancakes, and pairing them with a spicy-smooth Gochujang dip just takes this dish to another level. This Korean Kimchi Pancakes with Gochujang Dip Recipe has become one of my favorite go-to starters because it’s packed with tangy, savory, and slightly sweet notes, and it’s surprisingly simple to whip up. If you’ve ever wondered how to transform your kimchi into something wildly delicious, you’ve got to give this a try!

Why You’ll Love This Korean Kimchi Pancakes with Gochujang Dip Recipe

What really excites me about this Korean Kimchi Pancakes with Gochujang Dip Recipe is the perfect balance of bold flavors and crispy textures. The kimchi brings a wonderful fermented tang and light spice, while the spring onions add freshness and crunch. The pancake batter crisps up beautifully on the outside but stays just a little soft inside, making every bite so satisfying. The gochujang dip has this smoky, spicy kick softened by creamy mayonnaise, which makes dipping every piece irresistible. It’s truly a flavor party that’s authentic but also approachable.

One of the best things about making these pancakes is how straightforward the process is. Honestly, I didn’t expect something so simple to turn out this impressive. The ingredients are everyday pantry staples except for kimchi and gochujang, which are easy to find now in most grocery stores. Plus, the frying technique is quick and doesn’t require any fancy equipment. I often make this recipe for casual dinners, weekend get-togethers, or even as a fun appetizer for holidays. No matter the occasion, they always bring people to the table with smiles.

Ingredients You’ll Need

A light blue round plate holds a dish cut into nine square pieces, each piece golden brown with a slightly crispy texture. The squares have visible bits of white and caramelized onion mixed in, with small black sesame seeds sprinkled over the top. Thin slices of green onion are scattered on the dish, adding a fresh green accent. A stainless steel fork and a sharp knife with a wooden handle lay side by side on the right edge of the plate. Surrounding the plate are a few bowls, including a white bowl with a crackled pattern holding a creamy orange sauce topped with black sesame seeds, and another bowl with a light reddish liquid and pale cabbage leaves. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients here are delightfully simple, yet each one adds a special element to the pancakes’ irresistible taste, texture, and color. Having fresh kimchi and good-quality gochujang will really elevate your dish, so choose wisely!

Kimchi (14 oz. / 400g): Drained and chopped, kimchi is the star—it gives the pancakes their iconic tang and spice.
Spring onions (3): Chopped and mixed in for a fresh, crunchy contrast.
All-purpose flour (1 cup / 130g): Provides structure and holds everything together beautifully.
Brown sugar (1 tbsp): Adds a subtle sweetness that balances the kimchi’s acidity.
Water (½ cup / 120ml): Adjusts the batter consistency.
Kimchi brine (2 tbsp): Brings extra depth and a bit of umami from the fermenting liquid.
Oil for frying: Essential for that golden crispy crust.
Mayonnaise (3 tbsp): The creamy base for the gochujang dip, softening the heat.
Gochujang (1-3 tsp): A Korean chili paste, it’s the secret weapon in the spicy, smoky dip.
Crispy chili oil (optional): Adds an extra crunchy heat when drizzled on the dip.
Black sesame seeds (optional): A versatile garnish that brings a nutty finish and visual appeal.

Directions

Step 1: Start by draining your kimchi thoroughly so the pancakes don’t get soggy. Reserve about 2 tablespoons of the kimchi brine because that liquid brings so much flavor. Chop the drained kimchi into small pieces and then trim and chop the spring onions into 2 cm sections. Toss these together and set them aside while you prepare the batter.

Step 2: In a large bowl, whisk together the flour, brown sugar, water, and kimchi brine until you have a smooth batter free from lumps. Then fold in the kimchi and spring onions evenly—this is what gives the pancakes their signature bursts of flavor and texture.

Step 3: Heat a large nonstick frying pan (around 25-30 cm wide) over medium-high heat. Add enough oil to coat the surface and let it warm until shimmering but not smoking. Pour in the batter and spread it out evenly—remember, the thinner the pancake, the crispier it gets. If your pan is smaller, split the batter and do this in two batches for best results.

Step 4: Cook the pancake for 3 to 5 minutes until the bottom is beautifully golden and crisp. The top will still look a bit soft but not liquid, which is perfect at this stage. To flip, carefully place a plate slightly larger than your pan on top, then flip the whole pan and plate together quickly and confidently. If you want extra safety, use a kitchen towel to protect your hand during the flip.

Step 5: Drizzle a little more oil into the now-empty pan, and slide the pancake back in, uncooked side down. Lower the heat slightly to medium and cook for another 6 to 8 minutes until the second side gets golden and crisp as well. Keep an eye on it so it doesn’t burn. Once done, transfer the pancake to a plate and allow it to cool slightly before cutting it into squares.

Step 6: For the dip, mix mayonnaise with your desired amount of gochujang—starting with 1 teaspoon and adding more if you like it hotter. If the dip feels too thick, add a small splash of water to loosen it up. For an extra burst of flavor and texture, drizzle a bit of crispy chili oil and sprinkle on black sesame seeds. Serve the pancakes warm alongside this zesty dip.

Servings and Timing

This Korean Kimchi Pancakes with Gochujang Dip Recipe yields about 4 servings, perfect for sharing as an appetizer or a light meal. Preparing everything takes roughly 15 minutes, including chopping and mixing. Cooking requires about 14 minutes, especially if you work in batches. That brings the total time to around 30 minutes from start to finish. The pancakes don’t need any resting time, but letting them cool for a few minutes after frying helps them hold together better when you cut and serve.

How to Serve This Korean Kimchi Pancakes with Gochujang Dip Recipe

A white round plate holds a single thick layer of orange-brown flat cake cut into nine square pieces, with visible bits of cooked onions and green scallion slices on top, giving a rough and textured surface with some darker browned spots. To the right of the plate, a fork and knife with dark wood handles rest on the edge. Nearby, a clear glass filled with water and a white bowl with orange sauce and red spice bits partially appear on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving these pancakes while they’re still warm because the crispy edges and soft centers are at their absolute best then. I usually arrange the squares on a large platter and place the gochujang dip in a shallow bowl right in the center, making it easy for everyone to grab a piece and dip away. Garnishing with a sprinkle of fresh chopped spring onions, a few more black sesame seeds, or even a light drizzle of extra chili oil adds a vibrant pop that really ups the presentation.

For sides, I like keeping it simple with a crisp green salad or refreshing cucumber kimchi to complement the rich, savory pancakes. If I’m feeling fancy, steamed jasmine rice rounds out the meal quite nicely. When it comes to drinks, a chilled light beer or a slightly sweet soju pairs beautifully with the spicy, tangy notes. Non-alcoholic options like iced green tea or a crisp sparkling water with a squeeze of lime help refresh the palate between every delicious bite.

This dish shines at parties and casual family dinners but is also excellent as a snack or appetizer during festive occasions. It’s perfect for sharing and gets people chatting about those amazing flavors! I recommend serving the pancakes warm or at room temperature for the best texture, and don’t be afraid to cut them into small squares or rectangles so everyone can sample more than one piece.

Variations

One of the joys of this Korean Kimchi Pancakes with Gochujang Dip Recipe is how easy it is to tweak and adapt it. If you want to change things up, try swapping the all-purpose flour with a gluten-free blend or chickpea flour to make it gluten-free. I’ve also experimented with using whole wheat flour for a nuttier flavor and a bit more wholesome texture. Vegans can replace the mayonnaise in the dip with vegan mayo or a creamy plant-based yogurt to keep it creamy without dairy.

Feel free to add other veggies like finely grated carrots, zucchini, or even some chopped mushrooms to the pancake batter. These additions absorb the spicy kimchi juices and add their own fresh crunch or earthiness. For a milder version, reduce the gochujang in the dip or serve it on the side for dipping instead of mixing it all together. You can even shift the cooking method by pan-frying smaller, individual pancakes like fritters, which are perfect for snack-sized bites.

Another fun twist I love is baking the pancake in the oven for a slightly different texture—just spread the batter thinly on a lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through for even browning. This method is great if you want hands-off cooking or need to make a larger batch for a crowd.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (which I totally understand), store the pancakes in an airtight container in the refrigerator. I recommend placing parchment paper between layers to prevent sticking. They will keep well for up to 3 days, making them perfect for quick lunches or snacks. The gochujang dip can be kept in a separate small container and also lasts about 3 days refrigerated.

Freezing

These pancakes freeze quite well if you want to make a big batch ahead of time. Lay the cooked pancakes on a tray separated by parchment paper and freeze until firm, then transfer them to a resealable freezer bag or container. They’ll keep for up to 1 month frozen. I don’t recommend freezing the dip as the texture may change upon thawing, so just make a fresh batch when serving.

Reheating

The best way I’ve found to reheat kimchi pancakes is in a hot nonstick skillet with a touch of oil over medium heat. This method revives the crispiness perfectly, unlike microwaving, which can make them soggy and chewy. Heat for 2-3 minutes on each side until warmed through and crispy again. Avoid reheating the pancakes in the oven without a skillet step because they can dry out easily.

FAQs

Can I use frozen kimchi for this recipe?

Yes, you can use frozen kimchi, but I recommend thawing and draining it well before using. Frozen kimchi may have extra moisture once thawed, so be sure to squeeze out any liquid to prevent the pancake batter from becoming too watery.

Is there a vegan version of the gochujang dip?

Definitely! You can substitute mayonnaise with vegan mayo or even silky tofu blended with a bit of lemon juice for creaminess. Adjust the gochujang level as you like, and add water to thin it out if needed. The chili oil and sesame seeds can be added the same way for extra flavor.

What if I don’t have kimchi brine? Can I skip it?

The kimchi brine adds a lovely depth to the batter, so I’d recommend not skipping it. However, if you don’t have enough, you can replace it with a mix of water and a splash of rice vinegar or a little bit of soy sauce to mimic that tangy, umami quality.

How spicy is this recipe? Can I adjust the heat?

The spice level mainly depends on your kimchi and how much gochujang you add to the dip. If you prefer milder flavors, use less gochujang in the dipping sauce and pick a milder kimchi. For more heat, add extra gochujang to the dip or drizzle some chili oil on top.

Can I prepare the batter ahead of time?

You can mix the batter up to a few hours in advance and keep it covered in the fridge. Just give it a gentle stir before frying to redistribute the ingredients since some settling might occur. I wouldn’t recommend making it too far ahead as the batter may thicken or the kimchi will further ferment and change the flavor.

Conclusion

I hope you feel inspired to try this Korean Kimchi Pancakes with Gochujang Dip Recipe because it truly is a delicious way to jazz up your meals with bold, satisfying flavors and easy prep. Once you taste the crispy, tangy pancakes paired with that creamy spicy dip, I bet it’ll become a favorite in your kitchen just like it did in mine. Trust me, your family and friends will be asking for seconds before you know it!