Name: Breakfast Kimchi Pancake Stack with Gochujang Maple Syrup
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup rice flour; 1 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1 cup cold water; 1 cup Napa cabbage kimchi, chopped, plus 2 tbsp kimchi juice; 2 scallions, thinly sliced; 1 small carrot, grated; 1/4 cup fresh cilantro, chopped; 2 tbsp toasted sesame oil, divided; 1 tbsp neutral oil (for frying); 2 tbsp gochujang (Korean chili paste); 3 tbsp pure maple syrup; 1 tbsp rice vinegar; 1/2 avocado, sliced; Fresh black pepper, to taste; Lime wedges, for serving

Breakfast Kimchi Pancake Stack with Gochujang Maple Syrup

CookwithNewsletter

Inspired by the irreverence of the Las Culturistas Culture Awards, this dish is a maximalist riff on the breakfast-for-dinner genre, blending Korean flavors with American brunch energy. Crispy kimchi pancakes are stacked high, crowned with creamy avocado, and doused in a spicy-sweet gochujang maple syrup that cuts through the richness. The batter, made with a mix of all-purpose and rice flour for a light, crisp texture, is loaded with kimchi, scallions, and carrot—perfect for those who see breakfast as an all-day affair. Serve this stack when you want to honor both high and low food culture, and maybe even win your own Best Breakfast award.

Ingredients

Instructions

In a large bowl, whisk together all-purpose flour, rice flour, baking powder, and salt.
In a separate bowl, beat eggs with cold water and kimchi juice. Pour into dry ingredients and mix just until combined (batter will be lumpy).
Fold in chopped kimchi, scallions, carrot, and cilantro. Season with black pepper. Let batter rest 10 minutes while you prep syrup.
For the syrup: In a small bowl, whisk gochujang, maple syrup, rice vinegar, and 1 tbsp toasted sesame oil until smooth. Taste and adjust acid or sweetness as desired.
Heat 1 tbsp neutral oil and 1 tbsp toasted sesame oil in a large nonstick skillet over medium heat. Spoon 1/4-cupfuls of batter into skillet, flattening slightly. Cook 2-3 minutes per side, until golden and crisp. Repeat with remaining batter, adding more oil if needed.
Stack pancakes on plates. Top each stack with sliced avocado, drizzle with gochujang maple syrup, and finish with a squeeze of lime.