Crispy Mini Kimchi Pancake Sliders with Sesame-Soy Aioli

These bite-sized sliders bring a Korean street food twist to your next gathering. Shredded kimchi folds into a light, crispy pancake batter, creating tangy, snackable patties that pop with flavor.

The secret is pressing each patty thin and frying until the edges are golden and crackling, then sandwiching them in mini brioche buns for contrast in texture.

Brushed with a creamy sesame-soy aioli, these sliders balance heat, umami, and crunch in every mouthful.

Crispy Mini Kimchi Pancake Sliders with Sesame-Soy Aioli

Serves: 12 sliders Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 150 calories 8g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

FOR THE SLIDERS

• 1 cup (240g) well-drained kimchi, chopped
• 1 cup (120g) all-purpose flour
• ½ cup (120ml) water
• 1 large egg
• 2 scallions, thinly sliced
• ¼ teaspoon salt
• Pinch of sugar
• 2 tablespoons vegetable oil, for frying
• 12 mini brioche slider buns

FOR THE SESAME-SOY AIOLI

• ½ cup mayonnaise
• 1 tablespoon toasted sesame oil
• 1 teaspoon soy sauce
• 1 clove garlic, finely minced
• 1 teaspoon fresh lemon juice
• 1 tablespoon toasted sesame seeds

Instructions

1. In a large bowl, whisk together flour, water, egg, salt, and sugar until smooth.
2. Fold in chopped kimchi and sliced scallions until evenly distributed; the batter should be thick but pourable.
3. Heat a thin layer of vegetable oil in a nonstick skillet over medium-high heat.
4. Drop heaping tablespoons of batter into the skillet, shaping into 3-inch rounds. Press gently to flatten.
5. Cook 2–3 minutes without moving until the edges are crispy and golden, then flip and cook an additional 2 minutes. Transfer to a paper towel-lined plate.
6. Whisk together mayonnaise, sesame oil, soy sauce, garlic, and lemon juice in a small bowl to make the aioli.
7. Lightly toast slider buns in a dry skillet or toaster until golden.
8. Spread aioli on both bun halves, top each bottom bun with a kimchi pancake, drizzle more aioli, then cap with the top bun. Sprinkle with sesame seeds and extra scallions if desired.

Notes

Storage: Store aioli and patties separately in airtight containers for up to 2 days. Reheat pancakes in the oven to restore crispness.

Tips and Variations

• Kimchi Choice: Use well-drained kimchi to avoid watery batter. Feel free to mix in extra kimchi juice for more tang.
• Gluten-Free: Substitute a gluten-free flour blend for all-purpose.
• Make It Vegan: Swap egg for a flax slurry (1 tbsp flaxseed + 3 tbsp water) and use vegan mayo.
• Reheating: Store pancakes and aioli separately in airtight containers. Reheat patties in a toaster oven for 5 minutes to restore crispness.
• Serving: Keep aioli on the side for dipping, or toss sliders with a sprinkle of toasted sesame seeds and thinly sliced scallions.