What’s even better than kimchi pancakes (kimchijeon or kimchi buchimjae) and scallion pancakes? These vegan kimchi and scallion pancakes are an absolute vegan umami flavour bomb which will knock your socks off! Savoury pancake is one of the easiest and quickest things to make and is one of Koreans’ all time favourite dishes. It’s hot, spicy, crispy, a little sweet, sour, and a little salty. With so much flavour packed in these vegan savoury Korean pancakes, it’s hard to believe they’re made with just 4 main ingredients! The kimchi brings that bad-ass funk you expect from fermented food while scallions are added to balance out the sourness of the kimchi.
We grew up eating Chinese take-out every Sunday night, and one of our staples was scallion pancakes. In updating this typically heavy, greasy classic, we add our go-to flavour booster, kimchi, to our version, and the end result is flaky, crispy perfection. These are wonderful both as an appetiser when entertaining or as a main with a side of greens.
Now, you can use store-bought Korean pancake mix, but why use that store-bought stuff when you can make your own homemade Korean pancakes from scratch? Store-bought versions usually have added flavourings and preservatives, but in your homemade version, you know exactly what you’re putting in.
Crisp at the edges, soft at the center and filled scallions and kimchi, these irresistible, comforting pancakes make for a quick dinner that you can throw together on any given weeknight. I also included a quick Korean spicy dipping sauce recipe but honestly, these kimchi pancakes are so flavourful I often eat them as it is. The number one question always being asked: “How come my pancake isn’t crispy in the middle?” That’s because you need to use a generous amount of oil, and make sure it gets under the pancake.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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