Meet my version of the Kimchijeon (김치전), a popular Korean-style savory pancake made with kimchi. It’s salty, spicy, and at the same time a little crisp and chewy. It makes a great savory snack, breakfast, lunch, or light dinner.

For years, we have been making our own kimchi. It is such a great addition to lunch salads or Asian-style dinners or lunch soups and stews. Kimchi is a traditional Korean side dish of spiced, salted, and fermented napa cabbage. Next to the ginger, garlic, and chili paste mix, I also add grated carrots and spring onions.

Today, I am still using the same recipe I shared 5 years ago. You can find my post here: WILD FERMENTATIONS | HOMEMADE KIMCHI - A KOREAN PROBIOTIC WONDER

KOREAN-STYLE KIMCHI PANCAKES aka KIMCHIJEON (VEGAN AND GLUTEN-FREE)

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The other day I saw a recipe for kimchi pancakes passing by that inspired me to try and make my own version that suits our dietary needs. I must say, they came out great and we will definitely make them again!

Below I will share the basic recipe for the kimchi pancake which can be topped/filled with anything savory you can think of.

This time we filled our pancake with rocket lettuce, red cabbage, tomatoes, and the beetroot sauerkraut I started making a few months ago. Find the recipe HERE.

But, this is only the beginning. I already have plenty of other ideas the fill these pancakes with. I am thinking of a kale, garlic, and mushroom mix. Or it would go well with leftover vegan chili as well.

Options, options, options! This was definitely not the last time we made these savory pancakes.

INGREDIENTS (MAKES 2 PANCAKES)

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• 80g besan or chickpea flour
• 1 Tbsp kimchi brine
• 80 ml water
• ½ tsp baking powder
• Pinch of Himalayan pink salt
• 80g kimchi

DIRECTIONS

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In a mixing bowl, whisk together the chickpea flour, brine, water, baking powder, and salt until smooth.

Add the kimchi and mix again.

Heat a non-sticking pan with cooking oil. When hot, turn to medium and add half of the batter. flatten them out a bit from the top. Once one side is slightly brown then flip. Cook both sides until lightly brown. Timing on cooking will depend on the size and thickness of your pancake.

Place pancake on a plate and top half with whatever you feel like. Fold and enjoy!

FYI: I topped mine with rocket lettuce, tomatoes, red cabbage, and beetroot sauerkraut.

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WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ

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PICTURE(s) TAKEN WITH GOOGLE PIXEL 3 XL

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