Kimchi Jeon (Kimchi Pancake)

Boosted with protein from firm tofu and egg whites, this crispy Korean pancake offers authentic flavor while keeping the flour and oil level perfectly balanced.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 300 g (about 1.5 cups) vegan kimchi (chilled and finely chopped, without fish sauce) · 45 kcal in the whole recipe
• 90 g (about 3/4 cup) all-purpose flour · 315 kcal in the whole recipe
• 10 g (about 1 tbsp) cornstarch · 38 kcal in the whole recipe
• 3 large eggs (150 g) · 214 kcal in the whole recipe
• 2 egg whites (66 g) · 34 kcal in the whole recipe
• 150 g firm tofu (crumbled and moisture drained) · 216 kcal in the whole recipe
• 60 g (about 4 stalks) green onions (chopped) · 19 kcal in the whole recipe
• 1 tbsp (16 g) low-sodium soy sauce · 9 kcal in the whole recipe
• 2 tsp (10 g) olive oil · 88 kcal in the whole recipe
• 1 tsp (5 g) sesame oil · 44 kcal in the whole recipe
• 120 ml (about 1/2 cup) ice cold water
• 1 tsp Korean chili flakes (gochugaru, optional)

Method

1. Squeeze excess liquid from the vegan kimchi and chop it finely.

   

2. In a large bowl, whisk together the flour, cornstarch, eggs, egg whites, low-sodium soy sauce, sesame oil, gochugaru, and ice cold water until a smooth batter forms.

   

3. Fold in the chopped vegan kimchi, crumbled firm tofu, and chopped green onions into the batter until evenly distributed.

   

4. Heat olive oil in a non-stick skillet over medium-high heat.

   

5. Pour the batter into the skillet, spread it evenly into thin pancakes, and cook for 3-4 minutes on each side at 180°C (350°F) skillet temperature until golden and crispy.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.