Gluten-Free Kimchi Pancake: Crisp, Savory Korean Bindaetteok

This gluten-free kimchi pancake is a crisp-edged, savory Korean-style jeon made with chopped kimchi, scallions, and a simple rice-flour batter. It cooks quickly in a skillet and makes a satisfying snack, side dish, or light meal; recipes vary, and this version keeps the batter naturally gluten-free with rice flour and potato starch.

Ingredients

1 cup (150 g) well-drained, chopped napa cabbage kimchi, plus 1 tablespoon (15 ml) kimchi juice
½ cup (75 g) fine rice flour
¼ cup (35 g) potato starch
⅓ cup (80 ml) cold water, plus 1 to 2 tablespoons (15–30 ml) more if needed
1 large egg (about 50 g without the shell)
2 scallions (about 30 g), thinly sliced
1 teaspoon (5 ml) gluten-free tamari or gluten-free soy sauce
¼ teaspoon fine salt (about 1.5 g), or less if the kimchi is salty
2 tablespoons (30 ml) neutral oil, such as canola or avocado oil, for frying

Instructions

Set a medium bowl beside your cutting board. Drain the kimchi over the bowl, reserving 1 tablespoon (15 ml) of its juice. Chop the kimchi into small pieces, about ½ inch (1 cm), so it spreads evenly through the pancake. If it is very wet, gently press it with the back of a spoon; retaining some juice adds flavor, but excess liquid can make the batter loose.
Whisk the rice flour, potato starch, and salt in a mixing bowl. Add the egg, cold water, reserved kimchi juice, and tamari. Whisk until no dry pockets remain. The batter should be thick enough to coat a spoon but still pour slowly. Stir in the chopped kimchi and scallions. If the mixture is too stiff to spread, add the extra water a tablespoon (15 ml) at a time. If it looks thin, add rice flour 1 tablespoon (8 g) at a time.
Heat a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon (15 ml) oil and swirl to coat the surface. When the oil shimmers, spoon in all the batter. Spread it into an even round about 8 inches (20 cm) wide and no more than ½ inch (1.25 cm) thick. A thinner, even layer cooks through and browns more reliably than a thick center.
Cook for 4 to 5 minutes without moving the pancake. Look for browned, crisp edges and a surface that is beginning to set. If the underside is getting dark before the top sets, reduce the heat to medium-low. Slide a wide spatula underneath; use a second spatula or a plate to help turn it if needed. Add the remaining 1 tablespoon (15 ml) oil around the edge, then cook the second side for 4 to 5 minutes, pressing gently once or twice for good contact with the pan.
Check the center: it should be fully set, with no wet batter, and the egg-containing pancake must reach the USDA FSIS safe minimum temperature of 160°F (71°C) when checked with a food thermometer. If the outside is browned but the middle needs more time, lower the heat and cook for another 1 to 2 minutes per side. Transfer to a cutting board, rest for 1 minute, then cut into wedges and serve hot.

Tips

Check every label for gluten. Kimchi, tamari, and packaged starch can vary by brand. Choose products labeled gluten-free, and use a clean pan and utensils if cooking for someone who must avoid cross-contact. Traditional soy sauce often contains wheat; tamari is not automatically gluten-free unless the label confirms it.
Adjust the batter, not the cooking time alone. Kimchi moisture differs. Add water gradually if the batter will not spread, or a little rice flour if it runs like a thin crepe batter. A very wet mixture is more likely to steam than crisp.
Keep the heat moderate. Rice flour can brown quickly. If the pancake darkens before its center sets, turn the heat down rather than adding extra oil or flipping repeatedly. Wait for the first side to form a firm crust before turning.
Choose kimchi to suit your taste. Well-fermented kimchi brings a tangier, deeper flavor; fresher kimchi tastes milder. If it is very spicy or salty, reduce the added salt and serve the dipping sauce without extra soy sauce.

Serving Suggestions

Serve the pancake straight from the skillet while its edges are crisp. Cut it into wedges for sharing or into bite-size squares for a snack. A simple dipping sauce is 1 tablespoon (15 ml) gluten-free tamari, 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) toasted sesame oil, and 1 teaspoon (4 g) sugar; stir until the sugar dissolves. Add a pinch of red pepper flakes or sesame seeds if you like.

For a fuller meal, pair it with steamed rice and a light vegetable soup, or serve it alongside cucumber salad or other banchan. The pancake is flavorful and salty enough to work as a side, so keep accompaniments fresh and simply seasoned.

Variations

For a vegan pancake, omit the egg and add 2 tablespoons (30 ml) extra cold water. The center will be a little less rich and may be more delicate, so spread the batter thinly and turn it carefully. Replace the dipping sauce’s tamari with a gluten-free alternative if needed.

Add ¼ cup (25 g) finely shredded carrot or ¼ cup (25 g) thinly sliced onion for extra vegetables. Keep additions modest so the batter can bind and the pancake can crisp. For a seafood variation, fold in ¼ cup (40 g) small cooked shrimp, patted dry and chopped; since the shrimp is already cooked, warm it through while the pancake cooks, and avoid raw seafood in this quick-cooking batter.

If you cannot find potato starch, use the same quantity of tapioca starch. It may make the middle slightly chewier and the crust a little less delicate. Do not substitute sweet rice flour for regular rice flour without expecting a stickier, denser result.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For best texture, place parchment between wedges so they do not stick. Freeze in a sealed container for up to 2 months; thaw overnight in the refrigerator before reheating. Discard any pancake left at room temperature for more than 2 hours.

Reheat wedges in a lightly oiled skillet over medium-low heat for 2 to 3 minutes per side, until hot throughout and crisp again. An air fryer also works: heat at 350°F (175°C) for about 4 to 6 minutes, turning once. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave reheats quickly but softens the edges.

Frequently Asked Questions

Is kimchi pancake naturally gluten-free?
Not always. Some recipes use wheat flour, and soy sauce or commercial kimchi may contain gluten or be exposed to it during processing. This recipe uses rice flour and potato starch, but check the labels on all packaged ingredients and avoid cross-contact.

Can I make the batter ahead?
It is best mixed just before cooking because kimchi releases liquid into the flour over time, changing the consistency. You can chop the kimchi and scallions and measure the dry ingredients earlier; refrigerate the prepared components separately and mix shortly before frying.

Why did my pancake turn out soft instead of crisp?
The pan may not have been hot enough, the batter may have been too wet or thick, or the pancake may have been spread too deeply. Use a preheated skillet, drain excess kimchi liquid, make an even layer about ½ inch (1.25 cm) thick or thinner, and let each side brown before turning.

Can I make several pancakes instead of one large one?
Yes. Divide the batter into two or three smaller pancakes and cook them in batches, adding a little oil to the pan as needed. Smaller pancakes are easier to flip, but leave space around each one so they brown rather than steam.

What can I use instead of kimchi juice?
Use 1 tablespoon (15 ml) cold water with 1 teaspoon (5 ml) rice vinegar. You will lose some of the fermented kimchi flavor, so taste the batter and adjust the salt or tamari slightly if necessary.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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