Mini Baby Bok Choy Kimchi pancakes


  • 1 cup kimchi, chopped
  • 3 tablespoons kimchi juice
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 1/4 pound squid, bodies and tentacles (optional); bodies sliced into thin rings
  • *Korean chives, sliced into 4-inch long pieces
  • Oil for pan-frying
  • Dipping sauce (recipe to follow)

Dipping Sauce:

  • 1 scallion or Korean chives, sliced thinly
  • 2 tablespoons soy sauce/tamari
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar or honey
  • 1/2 to 1 teaspoon Korean Chile flakes, to taste
  • 1/2 teaspoon toasted sesame seeds
  • Add all ingredients to a bowl. Mix well.


Mix the kimchi, kimchi juice, flour, and water in a bowl. Add the squid. Stir to combine well. Let sit for 10 minutes.

Heat 1 to 2 tablespoons of oil in a non-stick or cast-iron skillet over medium high-heat. When hot, place 1/4 cup of batter into the pan and with a spatula spread thin, about 4 inches in diameter. Place some chives over the top surface of the pancake.

Cook for 2 minutes, flip, and cook another 2 minutes. Flip once more and cook for an additional 20-30 seconds. Place on a paper towel to drain. Repeat with the remaining batter, adding more oil as needed. Serve with dipping sauce.

*Note: If you don’t have Korean chives, substitute some thinly sliced onions or scallions and mix in with the batter.

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