Kimchi Jeon (Kimchi Pancakes)

Name: Kimchi Jeon (Kimchi Pancakes)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups well-fermented kimchi, chopped; 3/4 cup plain flour; 1/4 cup rice flour; 3/4 cup water; 2 tsp gochugaru; 1 tsp sesame oil; oil for frying; 3 tbsp soy sauce for dipping; 1 tbsp rice vinegar; sesame seeds for dipping sauce

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

Mix kimchi, both flours, water, gochugaru and sesame oil into a thick batter.

Heat generous oil in a pan over medium-high.

Pour batter in a thin layer. Flatten.

Cook 4 minutes until underneath is crispy.

Flip carefully. Cook 3 more minutes.

Make dipping sauce: soy, rice vinegar and sesame seeds.

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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