Description
Vegan Kimchi Pancake (Kimchijeon/김치전) – Crispy and tangy, this vegan version of the classic Korean street market food is great for sharing!
Ingredients
- 1 1/2 cup kimchi, chopped
- 1 cup all purpose flour
- 1 cup water
- 1/4 cup kimchi liquid
- 1/8 tsp salt
- Cooking oil, generous amount (I used canola)
Equipment
- large pan
Instructions
- In a large bowl, make the batter base by mixing the flour, water and salt until a smooth.
- Add in the chopped kimchi and kimchi liquid to the batter and stir until well mixed.
- Warm up a generous amount of cooking oil (~3 tbsp) in a pan on medium-high heat. Use a 2/3 cup measuring cup to scoop out the pancake mixture into the pan. Gently flatten it out into a circular shape, and fry this side for about 5 minutes.
- Carefully flip the pancake and press down gently with the spatula evenly across the pancake to help flatten the pancake. Fry the other side for additional 5 minutes, until the edges are golden brown and crispy. If you want a crispier pancake, you can cook each side for 1-2 minutes more.
- Repeat steps 3-4 with the remaining batter, adding more oil to the pan as needed.
Keywords: kimchi, kimchi pancake, korean, sides