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Curry Kimchi Pancakes

Curry Kimchi Pancakes

Holly Ford
Curry kimchi pancakes are a delicious way of using up sour kimchi, by adding a hint of curry flavor. This is a tasty, simple way of enjoying Korean pancakes.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Korean
Servings 4


  • 1/2 lb squid, calamari, or shrimp cleaned and sliced
  • 1 cup fermented cabbage kimchi sliced
  • 1/2 onion thinly sliced
  • 3/4 cup Korean pancake mix (buchim garu)
  • 3/4 cup Korean frying mix (tempura)
  • 1 1/2 tsp curry powder
  • 1 1/8 cup ice water
  • 1 tbsp kimchi juice
  • 1 green chili sliced, optional
  • oil for pan-frying


  • In a large mixing bowl, combine Korean pancake mix, frying mix, and curry powder. Pour ice water and mix well. Add kimchi, squid, onion, and kimchi juice. Combine well.
  • Heat 1 tablespoonful of oil in a skillet over medium heat. Spread about 1/2 cupful of kimchi pancake batter on the skillet, as thin as you can.
  • Dot with a few sliced green chili on top if using. Cook for 3 minutes. Flip the pancake to the other side and continue to cook for another 3 minutes or so. You will need to drizzle more oil if the skillet seems dry.
  • Serve the curry pancakes hot.
Keyword cabbage kimchi, curry kimchi pancakes, curry powder, kimchi jeon, kimchi pancakes, Korean frying mix, Korean pancake, Korean pancake mix, sour kimchi, squid
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