Kimchi pancake (kimchi jeon)

• self‑raising flour↗175g 175g
• cornflour↗1 tbsp 1 tbsp
• vegan fermented (sour) kimchi↗200g 200g

  drained and finely chopped, and 2 tbsp liquid reserved

• gochujang↗2 tsp 2 tsp

  (Korean red pepper paste), or use half sriracha, half miso paste

• spring onions↗2 2

  finely sliced

• vegetable oil↗6 tbsp 6 tbsp

Step-by-step instructions

1. 1

   Put the flours in a bowl and pour in 200ml ice‑cold water and the reserved kimchi liquid. Whisk until a smooth batter is formed.

2. 2

   Mix in the kimchi, gochujang and spring onions – the batter should be a slightly thick pancake batter, similar to a drop scone consistency. You can add a tablespoon of flour if you need to thicken it a little.

3. 3

   Place a large, non‑stick pan over a high heat with 2 tbsp vegetable oil. Ladle the pancake mix into the pan. Use the back of the ladle to smooth the mixture out to create a thin, even layer. Reduce the heat to medium high. Fry for 2‑3 mins, until air bubbles start to pop on the surface and the sides start to crisp.

4. 4

   Flip the pancake then slightly lift the side of the pancake with a spatula and add another tablespoon of oil underneath – shake the pan a little to make sure the oil coats the bottom of the pancake.

5. 5

   Use a spatula to press on top of the pancake to ensure the pancake is crispy. Fry for a further 2 mins.

6. 6

   Flip one last time, pressing down on the pancake again and fry for 30 seconds. Drain on kitchen paper and keep warm in a low oven while you cook the second pancake using the same method. Serve (optionally cut into bite‑sized pieces).