• ¾ cup plain flour (We use wholemeal and it works out just as good!)
• 1.5 tbsp potato starch
• 1/4 cup water
• 1 tbsp Korean soy sauce
• 1 cup vegan kimchi + kimchi soup
• Oil for frying

• 3 tbsp Korean soy sauce
• 1 tbsp vinegar (rice vinegar preferred)
• 1 tsp sesame oil
• 1 tbsp sliced spring onion
• 1 tsp crushed garlic
• 1 tsp sesame seed
• 1 tsp chilli flakes (optional)

1. Combine the flour and potato starch and mix well together.
2. Add the soy sauce and kimchi soup to batter and mix well. Add in the water and adjust the consistency (with extra water or kimchi juice) to be slightly thicker than any normal pancake batter.
3. Add in a few chunks of kimchi and fold throughly.
4. Heat a pan on medium and drizzle 1-2 tbsp of oil.
5. Scoop batter onto pan and spread evenly. Cook until golden brown, 5-7 minutes, and flip. Press down on the pancake immediately as you flip. Kimchijeon is usually thin and should not be too thick. Cook for another 3-4 minutes or until golden brown and transfer to a plate.
6. Combine dipping sauce ingredients and serve with sesame seeds and spring onions!
7. Enjoy!

Thank you so much Sasha for sharing this amazing Korean recipe. We cannot wait to try it.

{Photo and recipe by Sasha Back of EarthlingSasha}