Hot Kimchi Pancake is The Best Way to Start the Day!

kimchi pancake

Olena Islamkina confesses her love for Korean cuisine and tells how to cook an unusual Asian-style probiotic keto kimchi pancake.

Kimchi probiotic superfood in Korea is represented not only by Chinese cabbage – almost any vegetable is fermented. And they eat kimchi not only as a snack, but also add it to soup, or rice, or make kimchi pancakes. Cooking the keto kimchi pancake is not difficult. And if you want it even easier, make yourself a kimchi omelette for breakfast (the same recipe for kimchi pancakes minus psyllium). I’m sure you’ll love Korean food as much as I do!

Lovely me wearing a national Korean costume on the left, and lovely kimchi pancake on the right.

Once I was in South Korea on a journalistic press tour to Hyundai factories. The brightest gastronomic moment of that trip was when I ate street food for a bet – it was a silkworm. Can you imagine eating a huge fried grub stinking like a car tire? Well, it was that silkworm.

All other Korean dishes that I’ve tasted were the same exotic, but at least made of more understandable ingredients. They are spicy, combining different textures and hot. Very hot. It was love from the first bite.

A few years later I made a friend with Korean roots – finally I found someone to share my passion for pepper and kimchi. I hope kimchi pancakes will find their way to your heart.

kimchi pancake

Keto Kimchi Pancake

Kimchi pancakes, Korean keto breakfast
Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Breakfast
Cuisine: Biohacking, Ketogenic, Korean
Keyword: fried kimchi, no flour, no meat
Servings: 2
Carbohydrates: 3g


For pancakes

  • 3 egg
  • 1 tablespon psyllium
  • 0.5 tablespoon salt
  • 1 green onion (scallions)
  • 1 garlic clove
  • 300 g kimchi (without sugar or flour)
  • 50 g ghee (for frying)

For sause

  • 60 ml coconut aminos (or soy sause without sugar)
  • 1 green onion (scallions)


  • Cut the kimchi into 2×2 cm pieces. Finely chop the green onion and garlic.
  • Beat the eggs. Slowly add psyllium, mixing until smooth. Add onion, garlic, salt and kimchi. The mixture will be pretty liquid.
  • Melt the butter in a hot frying pan, pour a portion of the mass onto it. You’ll get 5-6 medium-sized pancakes out of this amount. If your pan is wide, use a silicone spatula to prevent the mass to run all over it, and to distribute the cabbage evenly over the surface of the pancake.
  • Cook the pancake for 2-3 minutes, until the edges are firm and the bottom is lightly browned. Flip the pancake with a wide pancake spatula or two silicone ones. If needed, add some more oil. Cook for another 2-3 minutes until it is browned. Repeat with the next pancake.
  • When all the pancakes are fried, prepare the sauce: chop the onion, add it to the bowl with the sauce. Everything is ready!


Nutrition is calculated only for pancakes, without sauce or additives.
An alternative to soy sauce without soy and sugar is coconut aminos.


Serving: 1serving | Calories: 371kcal | Carbohydrates: 3g | Protein: 12g | Fat: 32g

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