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all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour gives a gluten-free option.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides binding without cholesterol, while tofu is a budget-friendly alternative.

green onions

🥗Healthier: chives

💰Cheaper: leeks

Chives offer a similar flavor profile, while leeks are often less expensive.

Chop sour kimchi finely using scissors. (Add some vinegar if kimchi is not sour enough.)

Finely chop some green onions and Cheongyang peppers.

Slice the sausages as thinly as you can.

Mix the kimchi, green onion, Cheongyang pepper, and sausages in a large bowl.

Add fine red pepper powder, brown sugar, Korean pancake mix, and water and toss well until the batter gets watery without clumps.

Preheat a frying pan or skillet and add cooking oil. Spread out the batter thinly.

As the batter starts to cook, twirl the pan so that cooking oil smears at the center of the kimchijeon.

When the edges start to cook, flip the kimchijeon over.

After flipping, continue cooking while twirling the pan. Once the kimchijeon is well-cooked, flip it over one more time and finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens