Easy Gluten Free Kimchi Pancakes

The inspiration for this recipe come from your hairdresser and friend Jilly, while she was colouring my hair a few weeks ago we were discussing dinner options and she told me that she regularly makes kimchi pancakes and adds whatever vegies inside and they are super easy to make. Sometimes inspiration comes form unusual places and situations. This was made last night when we had run out of vegies so I kept it simple but it was still delicious.

I got some vegetarian kimchi from the korean supermarket opposite the victoria market on elizabeth street since my lost asian supermarket only stocked non veg kimchi. It's huge but I wanted to make a few things with it!



Kimchi Pancakes - Kimchijeon from maagnchi. She has a video too!


Directions:
1 cup of chopped kimchi
3 tbs of kimchi juice (I used about 1 and half)
2 tbs chopped onion ( I skipped this)
½ ts salt
½ ts sugar
½ cup flour (all purpose flour) (I used brown rice flour to make it gluten free)
¼ cup of water

1. Mix all ingredients in bowl
2. Heat up a non-stick pan over medium high heat and drizzle about 2 tbs oil.
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
5. Turn it over with a spatula or flip it.
6. Lower the heat to medium and cook for another 1½ minutes.
7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
   
   

 

Mine kind of fell apart a little when I tried to flip it which just meant that I didn't need to cut it. I served it with mayo and fried onions. I would love some spring onions on it though like maanghci did. Next time I might also use a little less kimchi as it was slightly too spicy for Toby and more veggies, am thinking shredded carrots, zuhhini etc. I really can't believe how easy it is though!

My next post is korean inspired too, just need some korean desserts to keep with this weeks theme, any suggestions?

The inspiration for this recipe come from your hairdresser and friend Jilly, while she was colouring my hair a few weeks ago we were discussing dinner options and she told me that she regularly makes kimchi pancakes and adds whatever vegies inside and they are super easy to make. Sometimes inspiration comes form unusual places and situations. This was made last night when we had run out of vegies so I kept it simple but it was still delicious.

I got some vegetarian kimchi from the korean supermarket opposite the victoria market on elizabeth street since my lost asian supermarket only stocked non veg kimchi. It's huge but I wanted to make a few things with it!



Kimchi Pancakes - Kimchijeon from maagnchi. She has a video too!


Directions:
1 cup of chopped kimchi
3 tbs of kimchi juice (I used about 1 and half)
2 tbs chopped onion ( I skipped this)
½ ts salt
½ ts sugar
½ cup flour (all purpose flour) (I used brown rice flour to make it gluten free)
¼ cup of water

1. Mix all ingredients in bowl
2. Heat up a non-stick pan over medium high heat and drizzle about 2 tbs oil.
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
5. Turn it over with a spatula or flip it.
6. Lower the heat to medium and cook for another 1½ minutes.
7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
   
   

 

Mine kind of fell apart a little when I tried to flip it which just meant that I didn't need to cut it. I served it with mayo and fried onions. I would love some spring onions on it though like maanghci did. Next time I might also use a little less kimchi as it was slightly too spicy for Toby and more veggies, am thinking shredded carrots, zuhhini etc. I really can't believe how easy it is though!

My next post is korean inspired too, just need some korean desserts to keep with this weeks theme, any suggestions?