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Kimchi Jeon (Kimchi Pancakes)
Crispy Korean kimchi pancakes made from a fermented kimchi and rice flour batter, pan-fried until golden, served with a soy, rice vinegar and sesame dipping sauce.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
Korean
vegan
Ingredients
2 cupswell-fermented kimchi, chopped
3/4 cupplain flour
1/4 cuprice flour
3/4 cupwater
2 tspgochugaru
1 tspsesame oil
oilfor frying
3 tbspsoy sauce for dipping
1 tbsprice vinegar
sesame seedsfor dipping sauce
Instructions
1
Mix kimchi, both flours, water, gochugaru and sesame oil into a thick batter.
2
Heat generous oil in a pan over medium-high.
3
Pour batter in a thin layer. Flatten.
4
Cook 4 minutes until underneath is crispy.
5
Flip carefully. Cook 3 more minutes.
6
Make dipping sauce: soy, rice vinegar and sesame seeds.
7
Serve cut into wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
132
Protein
3.1g
Fat
1.5g
Carbs
25.7g
Fiber
1.2g
Sodium
1mg
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