Easy Vegan Kimchijeon Kimchi Pancakes Recipes

EASY VEGAN KIMCHIJEON (KIMCHI PANCAKES)

Steps:

• Squeeze 1 c - 150 gr of kimchi over a bowl to release as much liquid as possible. You'll need about 1/2 c - 125 ml cup's worth of liquid. You can add water if you don't have enough juice. Since my kimchi was about to go off I just used additional liquid from the container.
• Once you've squeezed the life out of it, roughly chop the kimchi.
• Now whisk together the kimchi juice, 1/4 c - 35 gr of all purpose and rice flour and 1/2 t - 2 gr of salt.
• Let stand for 5 minutes until thickened before folding in the kimchi and spring onions. Leave for 5 minutes more, so the batter becomes more cohesive.
• Finally, heat 1 T of neutral oil in a decently sized skillet on a medium-high heat. Dump in half the batter and spread around and flatten your pancake with a spatula as soon as it hits the pan. You want to create a thin and even round layer.
• Pan fry until the bottom has gone brown and crisp, about 3-4 minutes. Flip and fry for an additional 2-3 minutes, until the batter has set and the bottom has gone brown and crisp as well.
• Re-grease the pan for a second pancake and repeat.
• Cut into wedges and serve with a simple dipping sauce made with 1 T of soy sauce, rice vinegar and water each and a few dots of sesame oil.

KIMCHIJEON (KIMCHI PANCAKES)

Steps:

• Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
• In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
• Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
• Stir in the kimchi, scallions, onion and the optional protein of your choice.
• Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
• Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

KIMCHIJEON (KIMCHI PANCAKE)

Steps:

• Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.
• Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
• Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.
• Set a 10-inch cast-iron pan over medium heat. When it's hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
• Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.