Kimchijeon (Kimchi Pancake)
Kimchijeon (Kimchi Pancake) is a spicy, savory, and utterly delightful dish that captures the essence of Korean cuisine. Perfect as a side dish, appetizer, or even a main course!
Equipment
- Frying pan
- Spatula
Ingredients
- 450 g (1lb) Vegan kimchi, chopped into small pieces
- 4 scallions chopped
- 1/2 onion diced
- ½ teaspoon sugar
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1 cup water
Instructions
- Prepare the Batter: In a large mixing bowl, combine chopped kimchi, scallions, diced onion, sugar, all-purpose flour, corn starch, and water. Stir until well-mixed.
- Cook the Pancake: Heat a generous amount of oil in a pan over medium heat. Pour the batter into the pan, shaping it into a circle. Cook until the bottom is golden and crispy. Flip and cook for an additional 3-4 minutes.
- Serve: Cut the pancake into wedges and serve immediately with soy sauce for dipping.
Notes
ou can add seafood or meat to the batter for a different protein twist.
For a milder version, consider using less kimchi.
Using well-fermented kimchi will give the pancake a richer flavor.
For a milder version, consider using less kimchi.
Using well-fermented kimchi will give the pancake a richer flavor.
Nutrition
Calories: 275kcal