Vegan Korean Pancakes with Kimchi (Korean Kimchijeon)
These Korean pancakes are super easy to make, require only 6 ingredients, are vegan and can also be made gluten free.
Servings: 4
Ingredients
- 80 g millet flakes ((3 oz))
- 130 g all-purpose flour ((4½ oz))
- 280 ml water ((1⅐ cup))
- 150 g kimchi roughly chopped ((5½ oz))
- 1 spring onion the green part, finely chopped
- 1 onion finely chopped
- ¼ teaspoon salt
- 3 tablespoon vegetable oil
Instructions
- Add millet flakes, flour and water to a bowl. Mix until combined, cover and set aside for 15 minutes.
- Meanwhile chop kimchi, onion and spring onion.
- Add kimchi, onion, spring onion and salt to the flour mixture and mix well.
- Heat oil over high heat, add a ladle of mixture and form into a pancake.
- Cook for 1-2 minutes, then flip the pancake and cook it for another 30 seconds.
- Set on a dish covered with kitchen paper and repeat the process with the remaining batter.
- Cut pancakes bite sized and serve right away.
Video
Notes
*if you want to make gluten free pancakes, use 210 g (7.5 oz) of millet flakes and blend them into a powder before mixing them with water.