If you’ve never tried Korean-inspired cooking at home, these Kimchi Pancakes are the perfect place to start. Crispy, savory, and packed with bold, complex flavor, this recipe is as satisfying to make as it is to eat — and from a functional medicine perspective, it is quietly doing some remarkable things for your health behind the scenes.
Kimchi is the undisputed star of this dish, and for good reason. This traditional Korean fermented vegetable staple is one of the most well-researched probiotic foods in the world. Regular consumption of fermented foods like kimchi has been shown to significantly increase the diversity of the gut microbiome — and microbiome diversity is one of the strongest indicators of overall health we currently have in functional medicine. Beyond its probiotic richness, kimchi delivers a broad spectrum of vitamins, including vitamin C, vitamin K, and B vitamins, alongside beneficial enzymes and bioactive compounds produced during the fermentation process that actively support immune function and reduce systemic inflammation.
Gochujang, the deeply savory Korean red pepper paste that gives these pancakes their gentle heat, brings its own functional benefits to the table. Fermented and rich in capsaicin, gochujang has been linked to improved metabolism, cardiovascular support, and further anti-inflammatory activity. It is a wonderful example of a traditional ingredient that modern nutritional science continues to validate.
Spring onions contribute prebiotic fiber that feeds and sustains the beneficial bacteria that kimchi introduces, creating a beautifully symbiotic relationship between ingredients. The gluten-free flour base makes these pancakes accessible to those navigating gluten sensitivity or following an anti-inflammatory dietary protocol.
Bold, nourishing, and rooted in one of the world’s most celebrated food cultures, these Kimchi Pancakes are proof that functional eating can be full of flavor, adventure, and joy.
Recipe
Serves 2
6.2 oz. (175g) gluten-free self-raising flour
1 tbsp. arrowroot
7 oz. (200g) kimchi, drained & finely chopped (reserve 2 tbsp. liquid)
2 tsp. gochujang (Korean red pepper paste)
2 spring onions, finely sliced
How to Prepare
In a mixing bowl, whisk the self-raising flour and cornflour with 6.8 fl oz (200ml) ice-cold water and reserved kimchi liquid until smooth.
Stir in the chopped kimchi, gochujang, and spring onions.
The batter should be thick like a drop scone. Add a little more flour if too thin.
Heat 1 tsp olive oil in a large non-stick pan over high heat. Once hot, ladle in half the batter and use the back of the ladle to spread it into a thin, even layer. Reduce heat to medium-high.
Fry for 2-3 minutes, or until bubbles form and the edges begin to crisp.
Flip the pancake, lift the edge with a spatula, and drizzle another 1 tsp oil underneath. Tilt or shake the pan to coat the base.
Press down on the pancake with the spatula and fry for another 2 minutes.
Flip once more, press down again, and cook for 30 seconds to crisp. Transfer to a paper towel-lined plate and keep warm in a low oven.
Repeat with the remaining batter and oil to make the second pancake. Serve hot, optionally cut into bite-sized pieces.
