KIMCHI JEON

(KIMCHI PANCAKES)

These kimchi pancakes are delicious both as a snack and as an appetizer. Plus, they’ll be ready in a snap, and to boot, they’re a great way to use kimchi that has fermented a bit too long and has developed a strong, pungent taste.

  • Active time: 20 mins
  • Total time: 20 mins

INGREDIENTS

  • 4 eggs
  • 4 cups (1L) all-purpose flour
  • 3 cups (750 ml) cold water
  • 3 cups (750 ml) kimchi baechu
  • ½ cup (125 ml) kimchi juice
  • 2 tsp (10 ml) salt
  • 2 scallions, chopped
  • 4 tbs (60 ml) soy sauce
  • 2 tbs (30 ml) rice vinegar
  • 2 tbs (30 ml) sesame oil
  • 1 tbs (15 ml) sugar
  • 1 tbs (15 ml) sesame seeds
  • ¼ tsp (1.25 ml) chili powder

DIRECTIONS

Whisk the eggs together in a small bowl. In a large bowl, combine the beaten eggs, flour, water, kimchi, kimchi juice and salt.

Cook as you would pancakes, over medium heat in an oiled nonstick pan. Cook each pancake for 2 minutes on each side, until crisp.

In a small bowl, combine all of the other ingredients. Serve the pancakes whole or cut into pieces, with the sauce.

PRODUCTS USED TO CREATE THIS RECIPE 

KIMCHI JEON

FREE SHIPPING OVER 79 USD

= around 100 CAD*

= around 60 GBP*

= around 68 EUR*

*Depending on the daily rate

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