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.



  • 3 1/2 oz. dried thin rice noodles
  • 2 cups prepared cabbage kimchi, chopped
  • 1 small onion, chopped (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 3/4 cup all-purpose flour
  • 1 tsp. light-brown sugar
  • 2 Tbs. plus 1/2 tsp. toasted sesame oil
  • 2 Tbs. low-sodium soy sauce


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

  • Serving Size 1 wedge
  • Calories 190
  • Carbohydrate Content 32 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 415 mg
  • Sugar Content 3 g