lunch · dairy-free
Kimchi pancakes (kimchijeon)
Crisp-edged savory pancakes made from chopped sour kimchi and its juice in a simple batter, pan-fried and served with a soy-vinegar dip.
- Time
- 20min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix the kimchi, juice, flour, starch, water and scallions into a thick batter.
-
2
Spread thinly in a hot oiled pan and fry 3 minutes until crisp, flip and fry 2-3 minutes more.
-
3
Cut into wedges and serve with the dipping sauce.
