Korean·Medium
Kimchi Jeon (Kimchi Pancakes)
A korean breakfast recipe that's both delicious and easy to make at home.
10 min prep
15 min cook
2 servings
25 min total
vegan
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Ingredients
- vegan kimchi1 cup
- all-purpose flour0.75 cup
- cold water0.5 cup
- scallions3
- vegetable oil2 tbsp
- soy sauce2 tbsp
- rice vinegar1 tbsp
- sesame oil1 tsp
Instructions
1
Chop the kimchi into small pieces. Reserve the kimchi brine.
2
In a bowl, mix flour, kimchi brine, and water until a thin batter forms. Fold in the chopped kimchi and sliced scallions.
3
Heat oil in a skillet over medium heat. Pour in the batter and spread into a thin, even circle.
4
Cook until the bottom is golden and crispy. Flip carefully and cook the other side.
4 min
5
Make the dipping sauce: mix soy sauce, rice vinegar, and sesame oil. Slice the pancake and serve with the sauce.
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