Vegetarian
Kimchi pancake (kimchijeon)
A crispy, tangy Korean pancake packed with kimchi and spring onion, served with a soy and vinegar dip.
- 25 min10 prep · 15 cook
- EasyDifficulty
- 450 kcalper serving
Ingredients
2 servings
- Vegetarian kimchi, chopped250 g
- Kimchi juice3 tbsp
- Plain flour120 g
- Potato starch or cornflour1 tbsp
- Ice-cold water150 ml
- Spring onions3
- Vegetable oil3 tbsp
- Soy sauce2 tbsp
- Rice vinegar1 tbsp
- Toasted sesame seeds1 tsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Whisk the flour, starch, cold water and kimchi juice into a smooth batter.
- 2
Stir in the kimchi and the spring onions cut into short lengths.
- 3
Heat half the oil in a non-stick pan and spread half the batter thinly. Fry until the edges are crisp and golden.
- 4
Flip, press down with a spatula and cook the other side.
- 5
Repeat with the remaining oil and batter.
- 6
Mix the soy sauce, vinegar and sesame seeds, cut the pancakes into wedges and serve hot with the dip.
Tips and questions
- How do I get it crispy?
- Use ice-cold water, do not overmix the batter, spread it thin and use enough hot oil. Press it down with a spatula after flipping.
- Is kimchi always vegetarian?
- No, most kimchi contains fish sauce or salted shrimp. Check the label or buy one marked vegan.
- Can I reheat leftovers?
- Yes, in a dry hot pan for 2 minutes per side, which brings back the crunch. The microwave makes it soggy.
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