Kimchijeon (Crispy Kimchi Pancake)
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Ingredients
- 300 g vegan kimchi
- 150 g plain flour
- 3 spring onions, sliced
- 1 tsp gochugaru (korean chilli flakes)
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 212 kcal
- Protein
- 4.9 g
- Carbohydrate
- 31.1 g
- of which sugars
- 2.4 g
- Fat
- 7.5 g
- of which saturates
- 0.7 g
- Fibre
- 3 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the vegan kimchi, flour, spring onions, gochugaru and 150ml water into a thick batter.
- 2
Heat half the vegetable oil in a large frying pan over medium heat and spread half the batter thinly across the base.
- 3
Cook for 4-5 minutes until golden and crisp underneath, then flip and cook for 3-4 minutes more.
- 4
Repeat with the remaining oil and batter.
- 5
Cut into wedges and serve hot.
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