Korean Pancakes: Kimchijeon 김치전 and Buchujeon 부추전

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I learnt how to make the Kimchijeon from the amazing @earthlingsasha and her mum, Sue! It’s such an easy and delicious recipe!

KIMCHI PANCAKES: KIMCHIJEON

INGREDIENTS

serves 4


3/4 cup plain flour
1/2 cup water
1 cup vegan kimchi
1 tbsp potato starch
oil, for frying

METHOD

1. Chop the kimchi up into small bits
2. Place all ingredients in a bowl and mix together well.
3. Heat 1-2 tbsp oil in a saucepan on medium heat. Add half the batter to the pan and spread out into a circle. Cook for 3-5 minutes before flipping. Remove from heat. Chop up into little pieces.
4. Serve hot with dipping sauce! (recipe below)

GARLIC CHIVE PANCAKES: BUCHUJEON

INGREDIENTS

serves 4


2 cups garlic chives (chopped into 1-2 inch bits) (150g)
1/2 cup zucchini, grated (75g)
1/2 cup spring onions, sliced into 1-2 inch bits
1/4 cup onion, chopped
1/2 cup plain flour
1/4 cup chickpea flour (25g)
1 tbsp potato startch
1 tsp doenjang (fermented soybean paste) or miso paste
1 tsp sugar
1 tbsp mirin
1/4 tsp baking soda
1/2 cup water

METHOD

1. Mix all the ingredients together in a mixing bowl really well!
2. Heat 2 tbsp of oil in a large saucepan and empty out the pancake mix. Be sure to pat the pancake firmly down with a spatula.
3. Fry for 5 minutes on low flame- FLIP! Cook for a further 5 minutes.
4. Chop into little pieces and serve hot with dipping sauce! (recipe below)

DIPPING SAUCE

INGREDIENTS


1 tbsp soy sauce
2 tbsp vinegar
1 tbsp mirin
2 tbsp spring onion, sliced (white and pale green part)
1/4 of a small onion
1/2 tsp sesame seeds
1/2 tbsp sesame oil
1/2 tsp sugar

RECIPE VIDEO