Kongbizi Kimchi Jeon, Korean pancakes with soy pulp – 콩비지전

- Aperitif for 2–3 people (6 pieces)

Ingredients

150g Kongbizi (okara/soy pulp)

50g finely chopped kimchi

20g kimchi juice (optional)

1 small egg

A pinch of salt

Flour mixture

20g flour

5g potato starch or cornstarch

A pinch of salt

A pinch of baking powder

1/2 TL garlic powder (optional)

1/2 TL onion powder (optional)

For garnish - finely chopped chili peppers and spring onions

Instructions

1. Prepare the batter:

• In a large bowl, mix the flour, potato or corn starch, pinch of salt, baking powder (if using), garlic powder (if using), and onion powder (if using).

• In a separate bowl, combine the Kongbizi and finely chopped kimchi.

• Add the flour mixture to the Kongbizi mixture.

• Stir in the egg. If the batter is too dry, gradually add some kimchi juice until the desired consistency is reached. The batter should not be too wet—similar to a meatball mixture.

2. Fry the pancakes:

• Heat oil in a pan over medium heat.

• Spoon the batter into small portions (about 6 pancakes) into the pan and fry one side until golden brown.

• While the bottom cooks, sprinkle the top with finely chopped chili peppers and spring onions.

• Flip the pancakes and fry the other side until golden and crispy.

  
  

3. Garnish and serve:

• Serve the pancakes hot, with prepared soy sauce for dipping.

What is Kongbizi?

Kongbizi (Korean) or Okara (Japanese) is a byproduct of tofu production. Rich in fiber, protein, vitamins, and minerals, it aids digestion and supports a balanced diet.

Try it in soups, hummus, vegan tartare, cookies, and more—discover new ingredients in your cooking!

Enjoy your meal!

맛있게 드세요!