Easy Vegan Kimchi Jeon Recipe (Korean Pancakes/김치전)

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.

Cut kimchi into small pieces with scissors.

Mix equal parts kimchi, flour, and water until the batter is slightly sticky, adjusting the ratio as needed.

Cut the hot pepper into thin slices for decoration and mince the rest of the pepper to add to the batter.

Add oil to a frying pan and heat until hot.

Scoop the batter onto the pan in any size you want, noting that smaller sizes are usually for side dishes and larger sizes for main dishes.

Cook until the edges start getting golden brown, then flip the pancake to cook the other side until golden brown.

Place the cooked pancake on a paper towel to drain excess oil.

For the second batch, repeat the batter process but add one strip of chopped scallions, one spoon of red pepper flakes, and a pinch of salt before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens