Vegan Kimchi Pancakes (Kimchijeon)
Savory and spicy kimchi pancakes perfect for a vegan Korean breakfast. Crispy on the edges and chewy in the middle.
Ingredients
- 1 cup All-purpose flour
- 1 cup Vegan kimchi, chopped
- 1/2 cup Kimchi juice
- 1/2 cup Water
- 1/4 cup Scallions, chopped
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine flour, chopped kimchi, kimchi juice, water, scallions, soy sauce, and sugar.
- 2Mix until a smooth batter forms. Let it rest for 10 minutes.
- 3Heat vegetable oil in a large skillet over medium heat.
- 4Pour 1/4 of the batter into the skillet for each pancake. Spread evenly.
- 5Cook for 3-4 minutes per side, or until golden brown and crispy.
- 6Serve hot with extra soy sauce or gochujang for dipping.
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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