Crispy Kimchi Noodle Pancake Recipe | Vegetarian Times Skip to main content

Crispy Kimchi Noodle Pancake

Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.

Ingredients: 

Ingredients: 

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3 ½ oz. dried thin rice noodles
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2 cups prepared cabbage kimchi, chopped
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1 small onion, chopped (1 cup)
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2 cloves garlic, minced (2 tsp.)
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¾ cup all-purpose flour
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1 tsp. light-brown sugar
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2 Tbs. plus ½ tsp. toasted sesame oil
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2 Tbs. low-sodium soy sauce

Instructions: 

1  Prepare noodles according to package directions. Drain, and rinse under cool water. Drain again.
2  Combine kimchi, onion, and garlic in medium bowl. Chop noodles, and add to cabbage mixture, stirring to blend. Stir in flour, brown sugar, and ¼ cup water.
3  Heat large non-stick skillet over medium-high heat. Add 1 Tbs. oil, swirl around to coat. Spread batter in pan. Reduce heat to medium, and cook 10 minutes, gently loosening edges after 5 minutes. Slide pancake, cooked side down, onto large plate. Add 1 Tbs. oil to skillet, and flip uncooked side of pancake into skillet. Cook 10 minutes more, pressing down on top occasionally.
4  Meanwhile, combine remaining ½ tsp. oil, soy sauce, and 2 tsp. water in small bowl.
5  Transfer pancake to plate, cut into 6 wedges, and drizzle with sauce.

Nutrition Information: 

Calories: 
190
Protein: 
4 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
32 g
Cholesterol: 
0 mg
Sodium: 
415 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
Serves 6

Comments on this Recipe

Did this work for anybody?

This is SO DELICIOUS! My eldest stepdaughter is in South Korea for her studies, and this is a recipe I will try to attempt again when she comes home before leaving for C.S.U. I didn't get the aesthetics perfect on the first try, but it tasted amazing. I doubled the drizzling sauce and was generous with the measurements, especially the kimchi. My personal taste thinks this would have been even better with chopped green onions on top and served with a tiny dollop of sweet chilli sauce. Oh, and make sure you use a large skillet, otherwise you'll have to increase the cooking time on each side at a lower heat.

Yes, this worked for us and it was amazing. I used a kale/collard green kimchi instead. I also split it into two pancakes so it was a bit thinner.