Cheesy Kimchi Pancake Recipe

Prepare kimchi

Squeeze excess liquid from the kimchi into a bowl and reserve about 2 tablespoons of kimchi juice for the batter. Coarsely chop the kimchi into bite-size pieces if not already chopped.

Make batter

In a large mixing bowl combine 1 cup all-purpose flour, 1/4 cup rice flour, 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper. Whisk together. Add 1 large egg and 3/4 cup cold water plus the reserved 2 tablespoons kimchi juice. Stir until just combined — batter should be slightly loose and a bit lumpy; do not overmix.

Fold in solids

Add the drained, chopped kimchi (1.5 cups) and sliced scallions (3 stalks) to the batter. Gently fold in 1.5 cups shredded mozzarella and 1/2 cup shredded cheddar (if using), reserving a small handful (about 2 tablespoons) of cheese for topping. Ensure ingredients are evenly distributed.

Heat pan

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add about 1 tablespoon vegetable oil and swirl to coat. The pan is ready when a drop of batter sizzles on contact.

Cook first side

Pour the batter into the hot pan and spread into an even circle about 8 inches across and about 1/3 inch thick. Press lightly to level. Let cook undisturbed for 3–4 minutes until the edges look set and browned and the underside is crisp.

Add cheese topping and flip

Sprinkle the reserved cheese evenly over the pancake. Add another 1 tablespoon oil around the edges if the pan looks dry. Carefully flip the pancake using a wide spatula (or flip in halves) and cook the second side for 2–3 minutes until golden and cheese is melted and the pancake is cooked through. If using, cover the pan briefly (30–60 seconds) after flipping to encourage cheese melting.

Finish and rest

Transfer pancake to a cutting board and let rest 1–2 minutes. Slice into wedges and serve hot so the cheese stays gooey.

While pancake cooks, whisk together 3 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon rice vinegar, 1 teaspoon mirin (optional), 1 teaspoon brown sugar or honey, 1 teaspoon finely minced garlic, 1/2 teaspoon sesame oil and 1/4 teaspoon gochugaru in a small bowl until sugar dissolves. Taste and adjust sweetness or acidity as desired. Sprinkle 1/2 teaspoon toasted sesame seeds on top if using.

Serve sauce alongside pancake for dipping. For a sticky glaze, simmer the sauce gently in a small saucepan over low heat for 1–2 minutes until slightly thickened, then cool briefly before serving.