Kimchi and Spring Onion Pancakes with Bacon and Maple

08 May 2023

kimchi pancake cooking

40 minutes | easy | Serves 4-6

These kimchi and spring onion pancakes are called kimchijeon and are super easy to make in the Outback cast iron skillet. Try experimenting with different brands of kimchi, or try making your own at home. We like to fry the pancakes on top of some crispy bacon and serve them with a sweet and spicy maple dipping sauce.


  • 150g plain flour
  • 1.5 tablespoon cornflour
  • 1 teaspoon caster sugar
  • 1 teaspoon baking powder
  • 2 eggs
  • 1.5 tablespoons kimchi juice from the jar
  • 1.5 tablespoons light soy sauce
  • 200g kimchi, chopped
  • 4 spring onions, finely sliced
  • Oil, for cooking
  • 10-12 rashers streaky bacon
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 tablespoons maple syrup
  • 1 bird’s eye chilli
  • 1 tablespoon lime juice




Combine all the ingredients for the dipping sauce and set aside.

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Whisk together

Whisk together the flour, cornflour, sugar and baking powder.

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Combine the egg

Combine the egg, kimchi brine, kimchi, soy sauce and 120ml cold water and mix

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Combine the wet pancake ingredients

Combine the wet pancake ingredients with the dry ingredients and whisk to combine, then mix
through the spring onions

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Heat the cast iron skillet

Heat the cast iron skillet over medium heat and add a splash of oil to coat the bottom. Fry the bacon rashers a few at a time, so that they remain separate in the skillet with space for pancakes. Once the bacon is almost crisp, drop the pancake mixture in a couple of tablespoons at a a time on top of and allow to cook through, flipping once – they will take a couple of minutes each side to cook through.

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Serve the pancakes sliced into pieces to serve, alongside the dipping sauce.

These pancakes are perfect for breakfast, but they also work really well at brunch. Try adding an egg to the skillet when you’re almost done cooking the pancakes.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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