A vegan version of Kimchijeon, or Kimchi Pancakes. One of my favorite Korean dishes made vegan with delicious, well-fermented vegan kimchi.
Kimchijeon is a Korean savory pancake made with kimchi. It is undoubtedly my personal favorite amongst all Korean savory pancakes. They are incredibly easy to make but really highlight the complex flavors of kimchi — a testament of your vegan kimchi craft, if you will. They are also a great way to use up old (well-fermented) kimchi.
){kind=link}
Kimchi Pancakes (Kimchijeon)
Course: DinnerCuisine: KoreanDifficulty: Medium2
servings15
minutes10
minutesA vegan version of Korean Kimchijeon, or Kimchi Pancakes. My go-to order at Korean restaurants.
Ingredients
210 grams 210 (1 cup) vegan kimchi, chopped (homemade recipe HERE)
2 tablespoons 2 kimchi juice
70 grams 70 (1/2 cup) Korean wheat pancake mix (substitute: all-purpose flour)
60 grams 60 (1/4 cup) ice-cold water
1 tablespoon 1 gochugaru, or Korean chili flakes
1 1 scallion, segmented
- Dipping Sauce
1.5 tablespoon 1.5 soy sauce
1 tablespoon 1 rice vinegar
1/2 teaspoon 1/2 sugar
1/2 teaspoon 1/2 toasted sesame oil
1 clove 1 garlic, finely minced
1 pinch 1 gochugaru, or Korean chili flakes
scallions, finely chopped
toasted sesame seeds
Directions
- Make the Dipping Sauce. Mix all dipping sauce ingredients together and taste to adjust. Set aside. You can also store this in the refrigerator for future use. Note: the dipping sauce is made first to allow time for flavors to infuse & deepen.
- Make the Batter: In a large mixing bowl, combine chopped kimchi, Korean wheat pancake mix (or all purpose flour), ice-cold water, gochugaru, and scallions. Mix until a smooth batter forms. You can add a little extra kimchi juice or water if the batter is too thick. Note: do not over-mix the batter, so as to minimize gluten development.
- Make the Pancakes: Heat up a generous amount of oil non-stick or cast-iron skillet over medium-high heat. (oil should cover the whole surface of the pan). Since this recipe makes two pancakes, start by pouring half of the batter in. Note: how many pancakes you make depends on the size of your pan. Spread the batter out evenly to a thin, round shape and fry until the edges begin to look golden-brown, about 3-4 minutes. Right before you flip the pancake, add about 1 tablespoon more oil. Carefully flip the pancake and cook until the other side becomes crispy golden-brown. Note: you can turn the heat up slightly towards the end of cooking to get the pancake even crispier. Once cooked, remove the pancake from the pan and repeat until no more batter is left. Slice diagonally into 6-8 pieces. Serve warm with the dipping sauce.
Notes
- Use of Ice-cold Water: Cold water is used to slow down the formation of gluten. Too much gluten development can make the pancake gummy & less crispy.
Super tasty! and easy to make!