Why I’ll Love This Recipe
I love how quickly this recipe comes together using simple ingredients and leftover kimchi. I appreciate that the air fryer creates a crispy texture with minimal oil, making cleanup easy. I also enjoy customizing the batter with vegetables, seafood, or protein to create a different version whenever I make it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup kimchi, chopped
- 1 cup all-purpose flour
- ½ cup water
- 1 large egg
- 2 tablespoons kimchi juice
- 2 green onions, thinly sliced
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- Cooking spray, for the air fryer basket
- Sesame seeds, for garnish (optional)
Directions
- I chop the kimchi into bite-sized pieces and place it in a mixing bowl.
- I add the flour, water, egg, kimchi juice, soy sauce, garlic powder, black pepper, and sliced green onions.
- I stir everything together until I have a thick, evenly combined batter.
- I preheat my air fryer to 375°F (190°C).
- I lightly spray an air fryer-safe pan or parchment liner with cooking spray.
- I spread the batter into an even layer about ½ inch thick inside the prepared pan.
- I lightly drizzle or brush the top with the vegetable oil.
- I cook the pancake for 12–15 minutes until the bottom is firm and the top is lightly golden.
- I carefully flip the pancake and cook for another 5–7 minutes until both sides are crispy and cooked through.
- I let the pancake cool for a couple of minutes before slicing it into wedges and garnishing with sesame seeds if I like.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
I sometimes add cooked shrimp, diced bacon, or canned tuna for extra protein. I also enjoy mixing shredded carrots, zucchini, or onions into the batter for additional vegetables. When I want extra spice, I stir in a little gochugaru or sliced fresh chili peppers. I occasionally replace part of the all-purpose flour with rice flour to create an even crispier texture.
Storage/Reheating
I store leftover kimchi pancakes in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them in the air fryer at 350°F (175°C) for 3–5 minutes until they become hot and crispy again. I can also freeze the cooked pancakes for up to 2 months and reheat them directly from frozen with a few additional minutes in the air fryer.
FAQs
Can I make kimchi pancakes without eggs?
Yes. I can replace the egg with a flax egg or simply add a little extra water to help bind the batter for a vegan version.
What type of kimchi works best?
I prefer well-fermented napa cabbage kimchi because it provides the boldest flavor and the right amount of tanginess.
Why is my pancake falling apart?
I make sure the batter is thick enough and allow the pancake to cook until it is firm before flipping it.
Can I make these pancakes gluten-free?
Yes. I can use a gluten-free flour blend and gluten-free soy sauce or tamari to make the recipe suitable for a gluten-free diet.
What can I serve with Air Fryer Kimchi Pancakes?
I enjoy serving them with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and sliced green onions. They also pair well with steamed rice, stir-fried vegetables, or Korean-inspired side dishes.
Conclusion
I always enjoy making Easy Air Fryer Kimchi Pancakes because they are crispy, flavorful, and incredibly easy to prepare. I appreciate how the air fryer delivers a delicious texture with less oil while allowing the bold flavors of kimchi to shine. Whether I enjoy them as a snack, appetizer, or light meal, they are always a satisfying addition to my menu.
PrintEasy Air Fryer Kimchi Pancakes Recipe
These Easy Air Fryer Kimchi Pancakes are crispy around the edges, tender in the center, and packed with the bold, tangy flavor of kimchi. They make a delicious Korean-inspired appetizer, snack, or light meal with minimal oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Air Fry
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 1 cup kimchi, chopped
- 1 cup all-purpose flour
- 1/2 cup water
- 1 large egg
- 2 tablespoons kimchi juice
- 2 green onions, thinly sliced
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- Cooking spray, for the air fryer basket or pan
- Sesame seeds, for garnish (optional)
Instructions
- Chop the kimchi into bite-sized pieces and place it in a mixing bowl.
- Add the flour, water, egg, kimchi juice, soy sauce, garlic powder, black pepper, and sliced green onions. Stir until a thick batter forms.
- Preheat the air fryer to 375°F (190°C).
- Lightly coat an air fryer-safe pan or parchment liner with cooking spray.
- Spread the batter into an even layer about 1/2 inch thick.
- Brush or drizzle the top with the vegetable oil.
- Air fry for 12–15 minutes until the bottom is set and the top is lightly golden.
- Carefully flip the pancake and cook for another 5–7 minutes until both sides are crispy and cooked through.
- Let cool for a couple of minutes, slice into wedges, garnish with sesame seeds if desired, and serve.
Notes
- Well-fermented napa cabbage kimchi provides the best flavor.
- Replace the egg with a flax egg for a vegan version.
- Substitute part of the all-purpose flour with rice flour for an extra crispy texture.
- Add cooked shrimp, diced bacon, canned tuna, shredded carrots, or zucchini for delicious variations.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in a 350°F (175°C) air fryer for 3–5 minutes until hot and crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
