Kimchijeon, also called kimchi-buchimgae, originates from Korea and is often called kimchi pancakes in our country
Ingredients
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for 2 large pancakes:
80g wheat flour
40g cornstarch
¼ tsp baking powder
120g kimchi of choice (we use the original kimchi)
150ml sparkling water
½ white onion (diced)
1 tbsp sesame seeds
½ tsp shiro miso
oil of choice for frying
Toppings:
1 green onion
Sesame seeds
Dip/Sauce:
2 tbsp soy sauce (or tamari)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp chili oil
This is how we proceed
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For the batter, we put all the ingredients in a large bowl and mix it until we get a smooth batter.
Then fry the pancakes with vegetable oil in a hot pan.
For the sauce, mix all the ingredients together as well. Small tip: the pancakes taste best combined with something creamy, such as a vegan cream cheese, yogurt or cottage cheese.
