A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal. Each serving provides 307 kcal, 5g protein, 36g carbohydrates (of which 2g sugars ...

Perfect for rainy days or as a tasty snack with a glass of soju, this savory pancake is made by mixing chopped kimchi into a flour batter and pan-frying it. The sour taste of kimchi pairs ...

There are so many delicious ways to enjoy cabbage kimchi. For a quick weeknight meal, you can make this foolproof kimchi ...

Kimchijeon is a popular Korean pancake made with kimchi and flour batter. It is a savory and spicy dish that is crispy on the outside and soft on the inside. The tangy and flavorful kimchi adds a ...

Jeon, or Korean pancakes, are savoury and delicious. The basic batter is quite versatile; they can be vegetarian (as this recipe is), or you can add chopped pieces of seafood or meat. I like the ...

I’ve gotten into the habit of making my own kimchi, and it’s embarrassingly simple. However, I’m not featuring that recipe here. Instead, I’ll work under the assumption ... Heat the olive oil in a ...

Start this recipe the day before you want to eat the pancakes, because the mung beans and glutinous rice need to be soaked overnight. Use “old kimchi” that is funky and well fermented ...

Mix in the milk, egg and oil until smooth. Add the prawns and 1 cup kimchi. Heat a nonstick pan over a medium heat, then pour in 1⁄4 cup pancake batter and cook for 3 minutes on each side, or until ...