If you’re after a high protein breakfast that actually feels exciting, these Kimchi Pancakes with Korean Marinated Eggs are it. Crispy, savoury pancakes are topped with jammy soy-marinated eggs and creamy cottage cheese for a balanced, flavour packed meal.
Looking for similar recipes? You'll love my Zucchini, Carrot and Parm Fritters or my Turkish Eggs.
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Why you need to make these Kimchi Pancakes with Korean Marinated Eggs
1. It’s high protein but still feels indulgent
Between the eggs and cottage cheese, this dish delivers a solid protein hit without feeling like typical “healthy food”. It’s satisfying, filling, and actually keeps you going for hours.
2. Big flavour with minimal effort
Kimchi does most of the heavy lifting here, bringing spice, tang, and depth straight into the batter. The marinated eggs add another layer of umami without needing complicated steps.
3. Perfect for meal prep
You can make the pancakes and eggs ahead of time, then just reheat and assemble during the week. It holds up really well and still tastes just as good a few days later.
Ingredients for Kimchi Pancakes with Korean Marinated Eggs
- Kimchi – Adds spice, acidity and depth, which gives the pancakes their signature flavour.
- Plain flour – Forms the base of the batter and gives structure.
- Cornflour – Helps create a crispier texture when cooked.
- Egg (in batter) – Adds richness and helps bind everything together.
- Spring onions – Bring freshness and a mild onion flavour that balances the kimchi.
- Gochujang – Adds extra depth, heat and a slightly sweet umami note.
- Eggs– The main protein component, with jammy centres that soak up flavour.
- Soy sauce – Salty, umami base for the marinade.
- Garlic – Adds punch and depth to the eggs.
- Rice vinegar – Balances the marinade with acidity.
- Sesame oil – Adds nuttiness and rounds out the flavours.
- Cottage cheese – Creamy, mild and high in protein, it balances the spice and saltiness.
See recipe card for quantities.
Instructions for Kimchi Pancakes with Korean Marinated Eggs
Step 1: Boil the eggs, then place in an ice bath for 5 minutes then gently peel.
Step 2: Mix together the soy marinade ingredients
Step 3: Place the eggs into the soy mixture and marinated for at least 6 hours.
Step 4: Mix together the kimchi pancake mixture
Step 5: Fry the kimchi pancakes on each side until crispy
Step 6: Assemble the kimchi pancake with some cottage cheese on top, followed by 2 eggs and some of the left over marinade
Hint: Don’t skip the kimchi juice
It adds a lot of flavour to the batter and helps tie everything together. Without it, the pancakes can taste a bit flat.
Substitutions
- Swap cottage cheese for Greek yoghurt for a similar creamy, high-protein option
- Use gluten-free flour + cornflour if needed
Variations
- Add grated zucchini or cabbage into the batter for extra veg
- Top with smoked salmon or crispy bacon for a different protein option
- Drizzle with chilli oil or kewpie mayo for extra richness
Equipment
I love using Gaga's Reserve Kimchi Original Recipe. It's my go-to kimchi!
Storage
tore the pancakes in an airtight container with baking paper between layers in the fridge for up to 4 days. Reheat in a pan or air fryer to bring back their crisp texture. Keep the marinated eggs in their liquid in the fridge and use within 4 days.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
How long do the marinated eggs last?
They’ll keep well in the fridge for up to 4 days and actually get more flavourful over time.
Can I make the pancakes ahead of time?
Yes, they reheat really well in a pan or air fryer and crisp back up nicely.
Can I freeze the pancakes?
You can, but they’re best fresh or refrigerated and reheated for maximum crispiness.
Related
Looking for other recipes like this? Try these:
Kimchi Pancakes with Korean Marinated Eggs
Ingredients
For the kimchi pancakes
- 300 g kimchi roughly chopped (plus 2–3 tablespoon kimchi juice)
- 120 g plain flour
- 40 g cornflour
- 1 teaspoon sugar caster
- ½ teaspoon salt
- 1 egg
- 160 ml cold water
- 3 spring onions finely sliced
- 1 tablespoon Neutral oil for frying
For the Korean marinated eggs
- 8 large eggs
- 60 ml soy sauce
- 60 ml water
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 garlic cloves finely grated
- 2 spring onions finely sliced
- 1 teaspoon sesame seeds
Serve with
- Cottage cheese
- Some of the marinated sauce and spring onions
Instructions
- Bring a pot of water to the boil and gently lower in the eggs. Cook for 6½ - 7 minutes for jammy centres, then transfer straight into ice water. Once cool, peel carefully.
- In a container, mix soy sauce, water, vinegar, sugar, sesame oil, garlic, spring onion, sesame seeds and chilli flakes. Add the eggs, making sure they’re submerged. Placing a paper towel on top of the eggs keeps them fully submerged. Refrigerate for at least 6 hours, ideally overnight. (or for meal prep, up to 4 days)
- For the pancake batter, combine flour, cornflour, sugar and salt in a bowl. Add the egg, kimchi, kimchi juice and spring onions. Gradually mix in the water until you get a thick but pourable batter.
- Heat a layer of oil in a non-stick or cast iron pan over medium heat. Pour in a quarter of the batter and spread into a large, thin pancake.
- Cook for 3 - 4 minutes until golden and crispy, then flip and cook another 2–3 minutes. Add a little extra oil around the edges if needed. Transfer to a rack and repeat.
- Plate up a pancake and dd a scoop of cottage cheese. Slice two marinated eggs and place over or alongside. Finish with the spring onions from the marinade and a little drizzle of the marinade.
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