Kimchi pancake (kimchi jeon)
This Korean kimchi jeon is a savoury pancake featuring fermented cabbage and spicy gochujang paste. It offers a satisfying umami and spicy taste. The batter comes together quickly for a simple cooking process, resulting in a crispy texture. Perfect as a light lunch or a complementary side dish, it serves two people. The total preparation and cooking time is only 20 minutes.
Ingredients
- 175g self-raising flour
- 1 tbsp cornflour
- 200g vegan fermented (sour) kimchi drained and finely chopped, and 2 tbsp liquid reserved
- 2 tsp gochujang (Korean red pepper paste), or use half sriracha, half miso paste
- 2 spring onions finely sliced
- 6 tbsp vegetable oil
Method
- Combine the self-raising flour and cornflour in a bowl. Add 200ml of ice-cold water along with the saved kimchi liquid, whisking to create a smooth batter.
- Stir the finely chopped kimchi, gochujang and sliced spring onions into the batter. It should have a consistency like drop scone batter. You can incorporate an extra tablespoon of flour to thicken it if necessary.
- Heat 2 tbsp of vegetable oil in a large non-stick pan. Pour in the batter and use your ladle to spread it into a thin, even layer. Cook for 2-3 mins until bubbles appear on the surface and the edges become crisp.
- Turn the pancake over. Gently lift one edge with a spatula and pour another tablespoon of oil underneath, tilting the pan to distribute it.
- Press down on the pancake with your spatula to help it crisp up. Continue frying for a further 2 mins.
- Flip the pancake once more, pressing down again, and cook for 30 seconds. Transfer to kitchen paper to drain. Keep it warm while you use the remaining batter and oil to cook a second pancake. Serve whole or sliced into pieces.
Nutrition (per serving)
Calories692 kcal
Fat35 g
Saturates3 g
Carbs82 g
Sugars4 g
Fibre6 g
Protein10 g
Sodium1368 mg
Salt3 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisinekorean
DietDairy-free, Egg-free, High-fibre, Low sugar, Nut-free, Vegan, Vegetarian
