Recipe: 10-minute crispy, savoury kimchi pancakes


1. Chop kimchi and spring onion finely and blend collectively (add some kimchi soup or vinegar if kimchi just isn’t bitter sufficient).

2. Add purple pepper powder, white flour, salt and eggs to the dish, and toss effectively till the batter for the pancake will get watery with out clumps.

3. Preheat a frying pan with cooking oil.

4. Unfold out the batter thinly.

5. Because the batter begins to cook dinner, twirl the pan to assist unfold the cooking oil and batter evenly.

6. When the sides begin to cook dinner, flip the kimchi jeon over.

7. After flipping, hold twirling the pan.

8. As soon as kimchi jeon is effectively cooked, flip it over another time to make it crispy and serve for a savoury, tangy snack.

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