Rachel eats

GF Kimchi Pancake

Growing up in a city that is a “melting pot” of different cultures, my family often likes to venture out and re-create dishes we had at restaurants. As I mentioned before in previous posts, my little sister and I love Korean food, any chance we get we like to cook or eat Korean food. The fact that its flavors are not that different from Chinese food,
we find comfort in eating it. A dish that stuck with me throughout college was Korean style pancakes. It’s so quick to put together, and you can pretty much put anything into the mix.

One of my favorite Korean pancakes is kimchi pancakes (김치전), with seafood-scallion pancakes(해물파전) coming at a close second. And if I have more time, I like to make meat and tofu patties (완자전). 


Coming back to my apartment after a long day of lecture and labs, the last thing I wanted to do was cook food. I always had a container of kimchi in my fridge and was lucky enough to have made friends with the Korean international students in my building. I have seen and eaten kimchi pancake many times in restaurants but wasn’t really sure what was needed to make them. It wasn’t until I became friends with my best friend almost 5 years ago, who was a Korean international student at the time that I learned how to make them. If you never had kimchi before and are a little scared due to its unique smell, eating it in a kimchi pancake is a good way to introduce the
flavor to your palette! ♥


GF Kimchi pancake adapted from Maangchi’s

1/2 cup chopped Napa Cabbage Kimchi (cut into bite-size pieces, makes for easier eating)
2 Tbsp Kimchi brine from the container
2 scallions, chopped (option: scallions unchopped to put onto of the pancake)
1 tsp sugar (you can add more if your kimchi is very sour)
1/2 cup gluten-free flour
1/2 cup water (add 1/4 at a time, might need more or less depending on your kimchi)
optional: cornstarch to thicken the batter
vegetable oil

  • Mix together kimchi, kimchi brine, scallions, sugar, gluten-free flour, and water in a medium bowl.
  • The batter should be slightly on the thicker side, which makes it easier to flip when cooking. If the batter is watery, add cornstarch 1 tsp at a time until batter thickens.
  • Heat oil in a nonstick skillet. Add 3 Tbsp of batter in the middle and use the back of your spatula to spread and flatten out the batter into your desired shape and thickness. Lay extra scallion on top if desired.
  • Cook until the bottom is golden brown and crisp, 4-5 minutes. Flip the pancake over carefully and add more oil to the skillet if needed.
  • Put on a wire rack or large plate with a paper towel under to soak up the excess oil. Cool for 3 minutes before cutting and serving.



  • I used my own gluten-free flour mix, which doesn’t have xantham gum in it, which is why I needed to add cornstarch to my batter to thicken it. If you are using a store-bought gluten-free flour mix, you probably don’t need to add the cornstarch.
  • Sometimes I like to cook mini pancakes so it’s easier to snack on while at home.
  • When I was in college, for a quick lunch or dinner I would add some tuna to the batter for protein and eat the pancakes with rice.

Cooking good food puts me in a good mood

Every day, Lai day! Happy cooking~♥

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