Sourdough Discard Kimchi-Jeon (Kimchi Pancakes)
Quick, easy and healthy kimchi-jeon (kimchi pancakes) using sourdough discard.
Servings: 2 pancakes
- 100 g sourdough discard
- 25 g water
- 1/8 tsp tsp salt
- pinch sugar
- 15 g rice flour
- 15 g corn starch
- 100 g kimchi
- 2 stalks scallion
- carrots optional, or any other veggies
- 1 tbsp soy sauce
- 1 tbsp vinegar
- sesame oil, sesame seeds, gochugaru (chili flakes), scallions optional
Mix together sourdough starter, water and salt, rice flour and cornstarch until well combined.
Add chopped up kimchi-- it will be wet but that is okay. We want the kimchi juice to thin out the batter. The batter should be pancake-esque in consistency. Add any other vegetables now if desired.
Heat up a skillet on medium heat and spray with oil. Pour half the batter into the hot skillet and spread the batter. Cook about 3 minutes or when the bottom has browned and the top looks partially cooked. Flip and cook the other side for about 3 minutes. Remove from pan and Repeat with the rest of the batter.
Remove from pan, slice and serve with dipping sauce (optional).