This week is international cuisine week on Ahnestveggie, and today I’m kicking off with my roots…Korean!
On the menu today are Korean Pancakes or better known as “Jeon”. If you have not experienced Korean pancakes before, I highly recommend you do or have your first taste right at home with my healthy rendition recipe!
Whenever I make “Jeon”, I reminisce to my childhood days. My mom made a little corner station on the floor, right next to the fridge. If you’re Korean like me, you know the drill…The Korea Times newspaper covered floors!
I remember squatting down next to my mom TRYING to be a helping hand. Instead, I kept breaking and burning the pancakes, because I didn’t know when they were complete and ready to flip. One tip my mom always told me was to look for the bubbles on top of the “Jeon”, then they’re ready to flip.
- 1 cup buckwheat flour
- 1 cup water
- 1 flax seed egg
- 2 scallions, sliced thinly
- vegan kimchi (plus kimchi sauce)
- pinch of salt
- grape seed or almond oil
- In a medium bowl, mix flour, water, flax seed egg and salt to taste.
- Chop the kimchi into bite size pieces and add to the batter along with the scallions.
- Pour some kimchi sauce to use as seasoning and to loosen the batter. *if the batter is a little dry, add more water.
- In a medium skillet, heat a tsp of oil for every pancake.
- Using a ladle, slowly pour each pancake towards the center. * I saw that using buckwheat batter helped achieve a more circular shape pancake.
- As mentioned above, once you start to see bubbles and the edges look brown and crispy, they are ready to flip
*Plate with a side of dipping sauce made with liquid amino+apple cider vinegar.