Kimchi-jeon

Kimchi-jeon is a savory Korean pancake filled with tangy kimchi and protein-rich ingredients, making it a wholesome breakfast option. This dish is crispy on the outside and soft on the inside, offering a delightful blend of flavors and textures.

Ingredients

• Kimchi - 100 grams, chopped
• Eggs - 2 large
• All-purpose flour - 50 grams
• Water - 100 ml
• Green onion - 2 stalks, chopped
• Tofu - 100 grams, crumbled
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the chopped kimchi, crumbled tofu, chopped green onion, all-purpose flour, and salt.
2. In a separate bowl, whisk together the eggs and water until well combined.
3. Pour the egg mixture into the bowl with the kimchi and tofu, and mix until everything is evenly coated.
4. Heat a non-stick skillet over medium heat and add vegetable oil to coat the bottom.
5. Once the oil is hot, pour half of the batter into the skillet, spreading it evenly.
6. Cook for about 3-4 minutes until the bottom is golden brown, then flip and cook the other side for another 3-4 minutes.
7. Remove the pancake from the skillet and repeat with the remaining batter.
8. Drizzle sesame oil over the pancakes before serving, and cut into wedges.

Nutrition

• Calories: 280
• Protein: 16 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 650 mg
• Cholesterol: 210 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• High in protein from eggs and tofu, aiding muscle repair and growth.
• Contains probiotics from kimchi, beneficial for gut health.

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