Food and Drinks

Crispy Kimchi rice Fritters

In just 30 Minutes, you can make crispy and spicy fritters. Tell us more. This Korean-inspired recipe gives leftover rice a whole new life and packs in tangy probiotic goodness from Kimchi. What happens when you add a creamy Sriracha sauce to them? They’re delicious friends!

These cakes can be served with your favorite protein or along with other Korean-inspired recipes. (Two new ones are coming soon!) We’ll show you how to make it!

Recipe Inspiration

This side dish combines two classic Korean dishes: kimchi fried rice ( Kimchi-bokkeumbap) and kimchi pancakes.

It is believed that the idea of Kimchi Fried Rice ( source ) was born out of the need to make a delicious and affordable meal using minimal ingredients. It is usually made with leftover rice veg, tables, and Kimchi. Sometimes, it also includes eggs, fish, or meat.

Kimchi pancakes are made from kimchi and kimchi brine. They can also contain other vegetables or seafood. They are similar to kimchi-fried rice in that they use readily available and affordable ingredients. Who doesn’t like a good pancake?!

This is a plant-based, inspired fusion of the two concepts.

Kimchi rice fritters: How to make them

First, make sure that your kimchi fritters stay intact and can withstand being dipped in sauce. We start with flax eggs. They have never let us down.

After adding the Kimchi, you can add some corn kernels for sweetness and a little probiotic goodness. White or brown rice (we liked the texture of brown rice). The brown rice flour provides extra structure, while the tamari oil and toasted sesame add flavor and moisture.

The cakes are ready to go once the batter has been combined. Here, the key is to scoop and smoosh. Our cakes are best cooked in a hot, lightly oiled iron skillet to get a crispy outer surface.



1 Tbsp flaxseed ground (to make a flax-egg //or sub one chicken egg).

2 1/2 Tbsp. Water (to make flax eggs // omit when substituting a chicken egg).

1 cup Kimchi

Half cup of corn kernels, canned and drained OR frozen and thawed

1 tsp toasted sesame oil

Use 1 1/2 teaspoons tamari or soy sauce (if gluten-free is required).

We prefer brown rice for its texture.

1/4 cup brown rice powder

2-3 tsp avocado oil for cooking

SAUCE optional

We like forager or mayonnaise.

1 tsp Sriracha

1/2 tsp toasted sesame oil


You can prepare rice now if you do not have any leftovers. Use these instructions to make white rice or Brown rice. ).

Prepare the flax eggs in a large bowl by mixing ground flaxseed with water. Allow to sit for five minutes until it thickens.

Add the Kimchi, sesame, oil, and tamari after 5 minutes. Add the brown rice flour and rice cooked and cooled, and toss until evenly combined. Once again, toss the mixture until it is thick and sticky.

Over medium heat, coat a large skillet with a thin coating of oil (1 teaspoon). Once the oil is hot, drop a dollop of the batter into the pan, and it should sizzle. Then, add 1/4 cup portions to the pan. Press down with your measuring cup. Cook for 3-4 minutes per side until deeply golden brown. Flip the pancake and cook it for another 2-3 minutes. Repeat with the rest of the batter and add more oil if necessary.

Optional Dipping Sauce: Combine the sriracha, sesame oil, and vegan sour cream or mayo while the cakes are cooking. Stir together. Add a little kimchi liquid if the sauce is too thin.

If desired, garnish with green onion slices. The leftovers can be stored in the fridge for 2-3 days or frozen for up to a month. The microwave or stovetop is a good way to reheat them.

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