Vegan Kimchi Pancakes (Korean Kimchijeon Recipe) (2024)

FAQs

Why is my kimchi pancake not crispy? ›

The two key points to make crispy kimchi pancakes are to have a loose, not over-mixed batter and to use generous amount of oil when pan frying. What do I do if my kimchi is not fermented (sour) enough?

Commercially available pancake mix (buchim garu, 부침가루) is a pantry staple in Korean homes. The mix is seasoned and typically includes wheat flour and other ingredients such as corn starch, rice flour and sometimes baking powder. Koreans look for a slightly chewy and crispy texture in savory pancakes.

In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts kosher salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.

water – just like crepes, getting the water-to-flour ratio spot-on is one of the keys to a pancake that's not too chewy and won't stick to your pan. It's all about that perfect balance. cooking oil – don't be shy here – go ahead and pour in a good amount of oil to achieve that ultimate crunch.

one of the most important factors is actually the temperature of the oil. so you want make sure you have it hot enough to get it crispy. i cooked it for about 2min on medium heat. also you want to make sure that you're making the pancakes on the smaller side.

Kimchi spoilage and over-fermentation

Kimchi should only be fermented for a few days at room temperature and then put into the refrigerator. It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste.

If you're a fan of both Japanese and Korean cuisine, then you're in for a real treat. Today, we're going to compare and contrast two popular pancake dishes: Both okonomiyaki and pajeon are savory flour and egg pancakes. Pajeon uses more non-wheat flour, more oil when frying, and a more salty s...

Flour Options

You'd think that Asian pancakes use rice flour but they don't. Like Chinese scallion pancakes (see below for recipes at VWK), Korean pajeon uses wheat flour. In test driving Kim's recipe, I used both regular all-purpose and a gluten-free flour blend that contains rice.

Kimchi Pancakes can be served in many ways! It can be an appetizer to your Korean BBQ, a side dish in your bento box, a snack on its own, or simply served with a bowl of freshly steamed rice. It can go with a soy-based dipping sauce or mayonnaise, or if seasoned well, it can be good on its own!

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Is kimchi is Vegan? ›

A staple ingredient is shrimp paste and fish sauce which heightens the flavor and makes it extra tasteful. They also add more garlic to improve the taste of this Korean food. The two seafood ingredients are not part of the vegan diet, which makes Kimchi not vegan.

If the heat is turned too high and the skillet is too hot, the outside of the pancakes will brown very quickly while leaving the inside gooey and uncooked. For best results, lower the heat and be patient! It will take a few minutes for the surface of the pancakes to begin to form air bubbles and be ready to flip.

With oat-based pancakes, overmixing oat flour batters can make them turn gummy, so mix just until moistened and blended. Let the batter rest. Make sure to let the pan heat up while the batter sits. Doing so will result in fluffy pancakes that are cooked through and not underdone or gummy in the middle.

Buchimgae (부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.

Overmixed Pancake Batter

When you overmix the batter to “make sure there are no lumps left” you are activating the gluten (a protein found in flour). While you won't notice it in batter form, overmixed pancake batter will yield a gummy or rubbery pancake texture.

“Kimchi is usually crunchy but depending on the vegetable it could be otherwise. But it'll still be flavorful from all the ginger, garlic and scallions, salty from the fish sauce, and tangy from the sugar that turns into lactic acid in the process,” Yamash*ta says. “Kimchi gets more and more tangy as it ferments.”

She says that when she put out her first video on the subject, “The number one question was: 'How come my pancake isn't crispy in the middle? ' And that's because you need to use a generous amount of oil, and make sure it gets under the pancake” by tilting the pan while lifting the pancake itself.

By storing your kimchi in the refrigerator, you will slow down the fermentation process, and help keep the flavor and texture consistent for months or even up to a year. It's also important to keep air out of the container.