Easy Kimchi Pancakes

Serves 2
Time 20 minutes


1 egg

1 cup kimchi, drained (reserve juice) and coarsely chopped

¼ cup wholemeal flour

¼ cup rice flour

½ tsp salt

2 spring onions, finely chopped

1 tbsp extra virgin olive oil 


To serve

1 tsp white sesame seeds

2 fried eggs, 1 per person

Soy sauce

Spring onions


In a large bowl mix, whisk egg and add rice flour, wholemeal flour, kimchi juice and salt. Let stand for 10 minutes. 

Stir in the chopped kimchi and spring onions.

In a large frying pan on medium heat, add some extra virgin olive oil. 

Spoon out ¼ mixture for each pancake. 

Cook for 2 minutes on each side or until the bottom is golden. 

Remove from the frying pan and drain excess oil on a paper towel. 

In a medium frying pan fry eggs to desired liking. 

Serve pancakes with a fried egg, soy sauce, a sprinkling of sesame seeds, and extra fresh spring onions.