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sourdough discard kimchi pancakes (kimchijeon)

hot, crispy, chewy, crunchy, tangy, sour, and sweet all at the same time, these kimchi pancakes are incredibly fast and easy to make. adapted from maangchi, and can easily be made vegan.
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes

formula

  • 140 g kimchi
  • 80 g onion, chopped (about 1/4 of a medium onion)
  • 2 scallions, chopped
  • 8 g kimchi brine (~2 tbsp)
  • 8 g soy sauce (~2 tbsp)
  • 1 clove garlic, minced
  • 1 g sugar (1/2 tsp)
  • 150 g sourdough discard
for frying
  • 2 tbsp neutral oil, vegetable or canola per pancake

method

  • combine all ingredients in a medium sized bowl, except the sourdough discard.
  • add the sourdough discard, and mix again until mixture becomes batter-like.
  • heat 1 tbsp of neutral oil in a 8-10" sized skillet on high heat until oil sizzles.
  • pour 1/2 of the batter into pan. spread out evenly into a pancake shape. cook for about 90 seconds, until side is golden brown.
  • using a thin spatula, first loosen edges. then, slide spatula underneath pancake and flip over onto the other side. cook the second side until golden brown, about 90 seconds again.
  • slide pancake carefully onto a plate or a cutting board. let cool slightly before slicing and eating. repeat with second pancake.
  • top optionally with sesame seeds and more chopped scallions. serve with dipping sauce of your choice.