Ingredients
Cooking Instructions
Download PDFPeel and finely slice the spring onion and cabbage. Chop the kimchi. Combine the kimchi, kimchi liquid, spring onion and cabbage in a large bowl.
Whisk the flour, rice flour, baking powder, salt and water in a medium-sized bowl to form a thick, pourable batter. Stir in the spring onion, cabbage and kimchi.
Heat 1 tablespoon of the oil in a large non-stick or cast-iron pan over a medium heat. Swirl the oil to coat the pan evenly. Drop spoonfuls of the batter into the pan to make small pancakes, or alternatively make a large pancake. Cook for 3-4 minutes, or until the bottom is golden brown and crisp. Flip the pancake and cook for a further 3-4 minutes, adding a little more oil around the edges, if required. Repeat with the remaining batter.
In a small bowl, whisk together the soya sauce, vinegar, sesame oil, sesame seeds, chilli flakes and sugar.
Serve the kimchi-jeon while hot with the dipping sauce on the side.
