Makes about 10-11, 9cm pancakes

  • 135 g dried mung beans with skins, soaked in water for 6 hours or up to a day then drained
  • 125 g water
  • 6 g salt
  • 165g finely chopped Cabbage Kimchi
  • 20g spring onion, thinly sliced
  • 1ea (27g) red chilli thinly sliced with angle
  • 1 Tbsp grated garlic
  • ½ tsp grated ginger
  • 130g (about 5 chipotles) pork sausage, casing remove
  • Vegetable oil, for frying

For dipping sauce:

  • 60 ml soy sauce
  • 1 ½ Tbsp Korean rice wine vinegar
  • 1 Tbsp roasted sesame oil
  • 1 Tbsp gochugaru


For the dipping sauce:


In a small bowl, stir together all the ingredients. Cover and set aside or store in the fridge if not using immediately.

For the pancake:

Rub the soaked mung beans together with your hands to remove the skins. Once half of the skin of beans are removed, rinse and drain beans in cold water several times.Transfer soaked beans (about 230g grams) to a food processor or blender with 125g water and salt, and blend it until relatively smooth.

In a large bowl, stir together kimchi, spring onion, red chilli, garlic and ginger.

In a large non-stick frying pan, heat 1 tablespoons of vegetable oil over medium heat, add the sausage meat and cook the meat until it becomes golden brown while stirring and breaking meat into pieces using the back of the wooden spoon. Tip cooked sausage meat into the large bowl with kimchi mixture. Then stir the puréed bean into the same bowl and mix well.

In a large non-stick frying pan, heat 2 tablespoons of vegetable oil over a medium heat. Working in batches, spoon 60 ml of the batter into the frying pan to form pancakes about 9 cm (31⁄2 in) wide, flipping halfway through, until both sides are browned and crisp, about 8 minutes total. Transfer to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining batter, adding more oil to the frying pan as needed.

Transfer the pancakes to a platter and serve with the pancake dipping sauce.


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@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
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@judyjoochef Instagram profile imageWow!  What a busy week! And, now this morning check out my kimchi pancakes recipe on James Martin’s Saturday Morning show. Was so fun hanging with @jossstone @carolvorders @chefronniem @jamesmartinchef and feeding them!  Such a great group with delish food and laughs!  It was National Kimchi Day this week and this savory kimchi pancake recipe is perfect to celebrate Korea’s fave dish. 
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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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