Kimchijeon (Kimchi Pancake)
Tangy fermented kimchi folded into a batter and pan-fried into a crisp, savory golden pancake.
✍️ Veg.Pub EditorialPublished 2026-05-21👁 55 views
Calories
300
kcal
Servings
2
Prep time
20
min
Diet
vegan
🧺 Ingredients
- Vegan kimchi (no fish sauce)200g
- All-purpose flour120g
- Kimchi brine3 tbsp
- Cold water100ml
- Onion1/4
- Scallions2
- Korean chili flakes (gochugaru)1 tsp · Swap: chili powder
- Cooking oilas needed
👩🍳 Steps
- 1Chop the kimchi, slice the onion and cut the scallions into segments.
- 2Whisk the flour with the kimchi brine and cold water into a smooth batter, then stir in the kimchi, onion, scallion and chili flakes.
- 3Heat oil in a skillet and pour in the batter, spreading it into a thin round, then fry over medium heat 2-3 minutes.
- 4Once the underside is golden and set, flip and press flat, frying until both sides are crisp.
- 5Cut into pieces and serve, with a vinegar-soy dip if you like.
📊 Nutrition
| Protein | 6g |
| Iron | 2mg |
| Calcium | 50mg |
| Fiber | 3g |
Introduction
Well-fermented kimchi folded into a simple batter fries into a crisp-edged, tangy pancake that Koreans crave on rainy days and alongside drinks.
Wellness Benefits
- Kimchi is a fermented food rich in probiotics that support the gut and digestion.
- Chili warms the middle and disperses cold to boost metabolism, while scallion and onion help release exterior chill.
Nutrition Highlights
- Delivers lactic-acid ferments plus fiber from the vegetables.
- A satisfying savory snack made without egg or dairy.
Tips
- Use a naturally fermented, fish-sauce-free kimchi to keep it vegan.
- Spread the batter thin and press it flat while frying for the crispiest edges.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
