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 ...

But one of my favorite ways to enjoy kimchi is in savory pancakes. They’re so easy to prepare and come together in less than ...

When you’re done heaping mounds of it over steaming bowls of rice, I recommend making kimchijeon (kimchi pancakes). — Bryan Roof, RD, LDN, is a chef, dietitian, and food writer living in Boston.

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 ...

If the kimchi gets too strong, use it to make dishes such as kimchi fried rice or kimchi pancakes. Slice the stem end of the cabbage, cutting about 4cm (1½ in) deep. Grasp the cut parts in your ...

To make the kimchi, mix the cabbage and green beans. Stir in the gochujang, rice vinegar and fish sauce, then massage using your hands for 2 minutes. Set aside. Preheat the oven to 180°C. To make the ...

From ‘Kimchi – essential recipes of the Korean Kitchen’ by Byung-Hi & Byung-Soon Lim. Pictures reproduced with permission from Pavillion Books.