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–+ servings

Kimchi Pancakes (Kimchijeon)

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Snack
Cuisine: korean
Servings: 68 pancakes

Ingredients

  • 1 cup Cabbage Kimchi - (homemade or store-bought**)
  • ¼ cup All purpose flour
  • ¼ cup Rice flour
  • 2 Green Onions - chopped
  • to taste Salt

Dipping Sauce:

  • 3 tbsps Soy Sauce
  • 1 tbsp sesame oil Toasted
  • 1 tsp Rice Vinegar
  • 2 tsps Agave nectar
  • 1 clove Garlic - finely chopped
  • 1 Green onion - finely chopped

Instructions

  • Drain the kimchi and reserve the liquid. Ad water to the kimchi liquid to make ½cup total. Chop the drained kimchi.
  • Combine all the ingredients in a mixing bowl along with the ½cup liquid. Mix well.
  • Heat a skillet on medium-high flame. Add 1tbsp oil in the skillet and swirl it around. Add ¼cup of the batter and spread it around with the back of the spoon. Cook for about 2 minutes or until the pancake is golden and crispy. Flip and cook for another 1~2 minutes.
  • Drain on paper towel and serve hot with dipping sauce.
  • Make Dipping Sauce: Mix all the ingredients in a mixing bowl. Serve.

Notes

**Notes: Make sure to read the ingredients list on store bought kimchi to make sure it doesn't have any seafood added and it is vegan.
Lets check out what my fellow marathoners have cooked up today for BM# 38.
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