Kimchi Pancakes (Kimchi Jeon)
Savory pancakes made with fermented kimchi, creating a tangy and slightly spicy snack or appetizer. This version is dairy-free and uses a simple batter.
10m prep + 15m cook4 servings
Contains wheatContains soyDAIRY-free
250 cal|5g protein|35g carbs|8g fat|2g fiber
Ingredients
- 1 cup Kimchi
- 1 cup All-Purpose Flour
- 0.25 cup Potato Starch
- 1 cup Water
- 1 tbsp Soy Sauce
- 0.5 tsp Sugar
- 2 tbsp Vegetable Oil
- 2 stalks Green Onions
Instructions
- 1Chop the kimchi into bite-sized pieces. Slice green onions thinly.
- 2In a bowl, combine flour, potato starch, water, soy sauce, and sugar. Mix well to form a smooth batter.
- 3Add the kimchi and green onions to the batter and mix thoroughly.
- 4Heat vegetable oil in a large skillet over medium heat.
- 5Pour a ladleful of batter into the skillet and spread it into a thin, even circle.
- 6Cook for 3-4 minutes per side, or until golden brown and crispy.
- 7Repeat with the remaining batter.
- 8Serve immediately with extra soy sauce for dipping, if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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