Gluten-Free Korean Pancakes (Kimchi Jeon)

Ingredients

• 1 cup Kimchi (chopped)
• 1 cup Gluten-Free All-Purpose Flour Blend
• 1 cup Water
• 1/2 cup Green Onions (chopped)
• 1/4 cup Onion (thinly sliced)
• 3 tablespoons Vegetable Oil
• 2 tablespoons Gluten-Free Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Gochugaru (Korean chili flakes, optional)

Instructions

1. 1In a large bowl, add the 1 cup Gluten-Free All-Purpose Flour Blend and the 1 cup Water. Whisk them together until the mixture is completely smooth and there are no lumps.
2. 2Add the 1 cup chopped Kimchi, the 1/2 cup chopped Green Onions, and the 1/4 cup thinly sliced Onion to the bowl with the batter. Stir everything together until it is well combined.
3. 3Place a 12-inch skillet on the stovetop and set the heat to medium. Add 1 tablespoon of the 3 tablespoons Vegetable Oil to the skillet and let it heat up for about 1 minute.
4. 4Carefully pour about 1/4 of the batter mixture into the hot skillet. Use the back of a spoon or a spatula to spread the batter into a thin, even circle, about 6-8 inches in diameter.
5. 5Cook the pancake for 3 to 4 minutes, or until the bottom is golden brown and the edges look set. Carefully flip the pancake over and cook the other side for another 3 to 4 minutes, until it is also golden brown and crispy.
6. 6Remove the cooked pancake from the skillet and place it on a plate. Repeat steps 3 through 5 with the remaining batter, adding 1 tablespoon of Vegetable Oil to the skillet each time before adding more batter. You will use the remaining 2 tablespoons of Vegetable Oil in total.
7. 7While the pancakes are cooking or after they are done, prepare the dipping sauce. In a small bowl, whisk together the 2 tablespoons Gluten-Free Soy Sauce, the 1 tablespoon Rice Vinegar, the 1 teaspoon Sesame Oil, and the 1/2 teaspoon Gochugaru (if you are using it).
8. 8Serve the hot Korean pancakes immediately with the prepared dipping sauce on the side.

Substitutions

Related Guides