Vegetable Kimchi Jeon

Start your morning with a delightful Korean twist! These savory vegetable pancakes bursting with kimchi flavor will brighten your breakfast table and fill your home with enticing aromas. Perfectly crispy on the outside and soft on the inside, they're both wholesome and satisfying.

Prepare the Batter

1. 1

   In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of water, and a pinch of salt to create a smooth batter.

2. 2

   Fold in 1 cup of chopped mixed vegetables (zucchini, carrot, and chives) along with 1 cup of chopped kimchi.

Cook the Pancakes

1. 3

   Heat a non-stick frying pan over medium heat and add 2 tablespoons of vegetable oil.

2. 4

   Pour a ladleful of the vegetable-kimchi batter into the pan for each pancake, forming about 10 cm diameter circles.

3. 5

   Cook for 3-4 minutes on one side, or until golden brown and crispy, then flip and cook for another 3-4 minutes on the other side.

Serve

1. 6

   Remove cooked pancakes from the pan and drain on paper towels.

2. 7

   Serve hot with a side of soy sauce or a sprinkle of sesame seeds for extra flavor.