Spicy kimchi pancake (kimchi jeon)
Make these Korean-style spicy pancakes made with gut-friendly kimchi (sour cabbage) and gochujang (Korean red pepper paste). They’re packed with flavour
- Prep:10 mins
- Serves 2
Nutrition per serving
- kcal 692
- fat 35g
- saturates 3g
- carbs 82g
- sugars 0g
- fibre 6g
- protein 10g
- salt 3.42g
- 175g self-raising flour
- 1 tbsp cornflour
- 200g vegan fermented (sour) kimchi, drained and finely chopped, and 2 tbsp liquid reserved
- 2 tsp gochujang (Korean red pepper paste), or use half sriracha, half miso paste
- 2 spring onions, finely sliced
- 6 tbsp vegetable oil
Put the flours in a bowl and pour in 200ml ice-cold water and the reserved kimchi liquid. Whisk until a smooth batter is formed.
Mix in the kimchi, gochujang and spring onions – the batter should be a slightly thick pancake batter, similar to a drop scone consistency. You can add a tablespoon of flour if you need to thicken it a little.
Place a large, non-stick pan over a high heat with 2 tbsp vegetable oil. Ladle the pancake mix into the pan. Use the back of the ladle to smooth the mixture out to create a thin, even layer. Reduce the heat to medium high. Fry for 2-3 mins, until air bubbles start to pop on the surface and the sides start to crisp.
Flip the pancake then slightly lift the side of the pancake with a spatula and add another tablespoon of oil underneath – shake the pan a little to make sure the oil coats the bottom of the pancake.
Use a spatula to press on top of the pancake to ensure the pancake is crispy. Fry for a further 2 mins.
Flip one last time, pressing down on the pancake again and fry for 30 seconds. Drain on kitchen paper and keep warm in a low oven while you cook the second pancake using the same method. Serve (optionally cut into bite-sized pieces).