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Crispy Kimchi Rice Fritters (Vegan + GF)

Kimchi rice fritters served around a bowl of Sriracha sour cream sauce

Spicy, crunchy fritters on the bus 30 minute, Tell us more! These Korean-inspired fritters give leftover rice a new take on life and pack in some tangy, probiotic-rich goodness from kimchi at the same time. And when you top them with a creamy Sriracha sauce? oh my they are GoodFriend!

these are fritters Last Comforting sides paired with your favorite proteins or alongside other Korean-inspired recipes (including two new ones coming soon!) Let us show you how it’s done!

Corn, kimchi, flaxseed flour, brown rice flour, cooked brown rice, avocado oil, roasted sesame oil, and tamari

recipe inspiration

This savory side dish is a combination of two delicious and timeless Korean dishes: Kimchi Fried Rice (Kimchi-bokkeumbap) and kimchi pancakes (Kimchi-jeon,

Kimchi fried rice (source) is believed to have originated from the need to make an economical and tasty meal with a minimum of ingredients. It is usually made from kimchi, leftover rice and vegetables, and often eggs, meat or fish.

Kimchi pancakes (source) are made with kimchi, kimchi brine, flour, and sometimes other vegetables or seafood. Like kimchi fried rice, they are believed to have been created because of their accessible and cheap ingredients. And who doesn’t love a pancake?!

The following is an inspired, plant-based fusion of these two concepts.

How to make Kimchi Rice Dumplings

First, for kimchi fritters that stay in one piece and withstand dipping into the sauce (important!), we start with a flax egg. They have never let us down!

To make flax eggs, mix flaxseed flour and water in a bowl

Then batter chopped kimchi probiotic goodness!), corn kernels (for sweetness), and brown or white rice (we love the hearty texture of brown). Brown rice Flour Adds extra structure while tamari and toasted sesame oil add moisture and flavor.

Using a measuring cup to scoop kimchi rice mixture out of a bowl

Once the batter is mixed, it’s fritter time! Scoop and smoosh is the name of the game here. We love to cook our pakoras in a hot, oiled iron skillet crispy exterior,

Cooking Kimchi Rice Dumplings in an Iron Wok

While the fritters are cooking, you can make an alternative sauce for serving Vegan mayonnaise or sour cream, toasted sesame oil, and a squeeze of Sriracha for spice. Yum. yes, it’s an optional sauce, but we Excessive recommend it!

Plate and platter of kimchi rice fritters with Sriracha sour cream in a bowl and next to it

We hope you enjoy these Kimchi Fritters! they are:

containing probiotics
quick and easy
& Very tasty!

They’re a delicious side with your choice of protein and other Korean-inspired dishes. We recommend our Gochujang Stir-Fried Brussels Sprouts, Crispy Skin Salmon (Perfect Every Time!)Cabbage slaw, and/or tofu (recipes coming soon!)

More Recipes With Kimchi

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, guys!

A Stack of Kimchi Rice Fritters, Topped with Sriracha Sour Cream, Green Onions, and Coriander

prep time 15 minutes

Cooking Time 15 minutes

total time 30 minutes

servings 8 (dumplings)

Duration Side

Meal Gluten-Free, Korean-Inspired, Vegan

freezer friendly 1 month

keeps? 2-3 days

prevent your screen from going dark


  • 1 ladle ground flaxseed (to make Flax Egg // or sub 1 chicken egg)
  • 2 ½ ladle Water (To make a flax egg // If you press a chicken egg, leave it)
  • 1 cup kimchi ,dry and finely chopped // Make sure to substitute vegan-friendly // For store-bought we like Wildbryn’s or Mother-in-Law’s brands)
  • 1/2 cup Corn kernels, canned and drained or frozen and thawed
  • 1 spoon roasted sesame oil
  • 1 ½ spoon tamari (or soy sauce // make sure gluten free as needed)
  • 1 cup cooked and cooled brown or white rice (we like brown for the texture)
  • 1/4 cup Brown Rice Flour*
  • 2-3 spoon avocado oil for cooking

for serving optional

  • finely chopped green onions
  • If you don’t have leftover rice, prepare some at this time using these instructions for white or brown rice (or use your favorite method!).
  • In a large mixing bowl, prepare flax eggs by combining ground flaxseed and water. Let sit for 5 minutes to thicken.

  • After 5 minutes, add chopped kimchi, drained corn, sesame oil and tamari to the flaxseed mixture. Toss to mix evenly, then add the cooked and cooled rice and brown rice flour. Toss one more time – it should be a thick and sticky mixture.

  • Coat a large skillet (we used a 10-inch cast iron) with a thin layer (~1 tsp) of oil over medium-high heat. When the oil is hot (test by adding a small drop of batter – it should sizzle), pour 1/4 cup of batter and flatten by pressing with the back of your measuring cup. Cook until deep golden brown, 3-4 minutes per side. Flip over and cook on the other side for 2-3 minutes. Remove from the pan and repeat with the remaining batter, adding more oil as needed.
  • Optional Dipping Sauce: While fritters cook, mix vegan sour cream or mayo with Sriracha and sesame oil. Shake to mix. If sauce is too thick, add splashes of kimchi liquid to reach your desired consistency.

  • Serve immediately garnished with chopped green onions, if desired. Keep leftovers in the fridge for 2-3 days or in the freezer for up to 1 month. They reheat well on the stovetop or in the microwave.

*We think all-purpose flour or a gluten-free flour blend will work in place of the brown rice flour but have not tested it. Let us know in the comments if you do!
*Nutritional information is a rough estimate based on 2 teaspoons avocado oil and without substitute ingredients.

Serving: 1 fritters without sauce Calories: 86 Carbohydrates: 13 Yes Protein: 1.6 Yes Fat: 2.5 Yes Saturated fat: 0.3 Yes Polyunsaturated Fat: 0.5 Yes monounsaturated fat: 1.1 Yes Trans Fats: 0 Yes Cholesterol: 0 MG Sodium: 345 MG Potassium: 59 MG Fiber: 1 Yes Sugar: 0.6 Yes Vitamin A: 101 IU vitamin C: 9.2 MG Calcium: 3 MG Iron: 0.3 MG

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