Baked Kimchi Jeon

Baked Kimchi Jeon is a delightful twist on the traditional Korean savory pancake, featuring the tangy flavors of kimchi and a gluten-free batter. This baked version is healthier and easier to prepare, making it a perfect snack or appetizer.

Ingredients

• Kimchi - 100 grams, chopped
• Brown rice flour - 80 grams
• Cornstarch - 20 grams
• Egg - 1 large
• Water - 150 ml
• Green onion - 2 stalks, finely chopped
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine brown rice flour, cornstarch, salt, and black pepper.
3. In another bowl, whisk together the egg and water until well combined.
4. Pour the egg mixture into the flour mixture, stirring until you achieve a smooth batter.
5. Fold in the chopped kimchi, green onion, and sesame oil until evenly distributed.
6. Pour the batter onto the prepared baking sheet, spreading it evenly to form a round pancake shape.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
8. Remove from the oven, let it cool slightly, then cut into wedges and serve warm.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• Low in calories and gluten-free, suitable for various diets.

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