Marks Daily Apple
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20 Feb

Kimchi Pancakes

Kimchi Pancake 2Kimchi is great as a side dish, but it’s also really delicious as a main ingredient. Take kimchi soup, for example. Or, these savory egg pancakes laced with kimchi, scallions and garlic, and served with sesame dipping sauce.

It’s important to supplement your diet with fermented foods and these savory pancakes are a tasty way to do it. Kimchi is just one of many fermented foods that can help build up an army of gut flora for you. These pancakes also use potato starch as an ingredient, a resistant starch that can feed gut bacteria. However, the starch is heated, which can negate its RS function. So in this case, the potato starch is mainly there to give the pancakes a crispy and chewy texture without using regular all-purpose flour.

If your taste buds aren’t ready for kimchi early in the morning, then serve egg and kimchi pancakes as an appetizer, or for dinner. The pancakes are so flavorful and filling that you don’t need to serve anything else with them. However, there’s nothing wrong with wrapping one around some ground or shredded pork if you’re so inclined.

Servings: 6 pancakes

Time in the Kitchen: 25 minutes


  • 3 eggs
  • 1 tablespoon potato starch (15 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 2 scallions, chopped
  • 1 garlic clove, finely chopped
  • 1 cup kimchi, chopped (about 10 ounces/285 g)
  • 1 tablespoon kimchi juice (from the jar) (15 ml)

Dipping Sauce

  • 1/4 cup coconut aminos (60 ml)
  • 1 teaspoon toasted sesame oil (5 ml)
  • 1 scallion, chopped


Whisk the eggs. Slowly add the potato starch, whisking until smooth. The potato starch will be lumpy at first, just keep whisking and it with smooth out.

Stir in salt, scallions, garlic, kimchi and kimchi juice.

Coat the bottom of a non-stick skillet with melted butter over medium heat. Add ¼ cup of the batter. Use a spatula to nudge the edges of the egg back, so it doesn’t spread out too far. Use the spatula to move the kimchi around on the pancake, so it’s evenly spread out.


Cook the pancake 2 to 3 minutes, until the edges are firm and the bottom is lightly browned. Lift the pancake with a wide pancake turner and melt a little more butter in the pan. Flip the pancake over and put it back in the pan, cooking 2 to 3 minutes more until lightly browned, keeping an eye on the bottom so the kimchi doesn’t burn.

Continue cooking the pancakes, 1/4 cup of batter at a time. In-between scooping batter for each pancake, mix the batter so the potato starch doesn’t settle on the bottom of the bowl.

In a small bowl, whisk together the coconut aminos, sesame oil and scallions.

Serve the pancakes with the dipping sauce.

Kimchi Pancake 1

You want comments? We got comments:

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  1. Won’t cooking kill the bacteria in the kimchi?

    David wrote on February 20th, 2016
    • Yeah it sure will. At least you’ll be getting lots of nutritional goodness but certainly not probiotics. I may make these with half the Kimchi and serve the rest on the side

      reams wrote on February 20th, 2016
      • Excellent idea. That’s what I would do.

        Linda wrote on February 20th, 2016
      • I don’t understand the nutritional goodness that is in this? It sounds like cooked kimchi and cooked potato starch negate the nutritional goodness. Am I missing something? Thanks!

        Annie wrote on March 2nd, 2016
  2. I wonder if coconut flour could be used instead…

    Gabe wrote on February 20th, 2016
    • I don’t see why coconut flour wouldn’t work. It absorbs a lot of liquid, but 1 tablespoon shouldn’t cause a problem.

      Linda wrote on February 20th, 2016
    • It does make it a bit more carby than I would prefer, too. If you try coconut flour, use half the amount or add another egg. If you serve the kimchi on the side, or on top taco-style, that should take care of the probiotic problem.

      Tina wrote on March 7th, 2016
  3. These sort of remind me of egg foo yong in appearance. I like kimchi as a side dish, but I, too, wonder if cooking would mostly destroy the beneficial bacteria. I think you could make the egg/scallion pancakes separately and then just spoon some kimchi on top. Sprinkle with a bit of the dipping sauce, fold it in half, and eat it like a taco. Yum!

    SharyI wrote on February 20th, 2016
  4. That looks great!

    Paleo Bon Rurgundy wrote on February 20th, 2016
  5. How fun! We bought some homemade, local kimchi at the winter farmers’ market last Saturday…curious how it will work in these!

    Dr. Dana Leigh Lyons wrote on February 20th, 2016
  6. I love this idea! It all sides good, with the exception of the sesame oil

    Kg wrote on February 20th, 2016
  7. What is wrong with the sesame oil?

    Bs wrote on February 21st, 2016
  8. Lovely and tasty recipe and I have tried it after reading it… Other than salt it tasted very nice.. thanks for giving an excellent breakfast idea.

    Tina wrote on February 22nd, 2016
  9. It seems to me the eggs would be binding enough to hold the kimchee. Of course, then it would just be a kimchee omelet. Maybe add some pureed butternut squash instead of the potato starch? I’d let the pancake/omelet set up a bit, add the kimchee while the middle is still a little runny, then fold, to preserve the enzymes and bacteria in the kimchee.

    Nii wrote on March 20th, 2016
  10. These are pretty close to the kimchi jeon I grew up on. I don’t really like super sour kimchi, so I make kimchi pancakes or kimchi stew with it. I’m sure the kimchi pancake mix I used to buy before going primal was loaded with ingredients I won’t touch anymore. Thanks for a great recipe!

    Donna wrote on June 4th, 2016
  11. thanks for everyone chiming in on the destroying probiotics with heat issue, AND for the ideas on how to circumvent. I’m going to have to make my own kimchee, as we’re TOTAL wimps when it comes to spice….

    Mary Anne Mead wrote on July 31st, 2016

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