Easy Kimchi Pancake Recipe – Crispy Korean Kimchi Jeon (Vegan and Gluten free)
Kimchi pancakes, or kimchi jeon, are one of the easiest Korean dishes to make at home. Crispy on the outside, savoury and slightly spicy inside, they're a great way to use kimchi for a quick lunch, snack or side dish. I recommend to use few months old Kimchi as they have quite deeper umami flavour than fresh Kimchi
Ingredients: for 2 portion
Vegan Napa Cabbage Kimchi(chopped): 1 cup
Kimchi juice: 1/2 cup
Chick pea flour: 114g
Taipoca flour: 43g
Rice flour: 43g
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How to make kimchi pancakes
- Mix the kimchi, Kimchi juice and flour (If you mix it a day before, and ferment overnight, it is much crispier when you caook next day)
- Heat a little oil in a frying pan.
- Spread the mixture into a thin pancake.
- Cook until the bottom is golden and crispy.
- Flip and cook the other side.
- Serve hot.
How to make crispy kimchi pancakes
- Don't make the pancake too thick
- use enough oil
- make sure the pan is hot
- spread the batter thinly
- don't flip too early
Want an easier way to make kimchi pancakes?
Ginger's Pantry Kimchi Pancake Premix is made using your own kimchi sauce, combined with chickpea flour, tapioca flour and rice flour, so you don't need to make kimchi pancake batter from scratch.
Just mix, pan-fry and enjoy. One pouch makes approximately three decent-sized kimchi pancakes.
https://www.gingerspantry.co.nz/products/vegan-kimchi-pancake-mix-set