Keto Korean Kimchi Pancakes (Kimchijeon)

Ingredients

• id: well_aged_kimchi metric: 300g imperial: 2 cups name: well-aged kimchi, chopped

• id: kimchi_juice metric: 60ml imperial: 1/4 cup name: kimchi juice (from the jar)

• id: coconut_flour metric: 60g imperial: 1/2 cup name: coconut flour

• id: almond_flour metric: 85g imperial: 3/4 cup name: fine almond flour

• id: eggs metric: 3 large imperial: 3 large name: large eggs, beaten

• id: sparkling_water metric: 120ml imperial: 1/2 cup name: cold sparkling water

• id: green_onions metric: 4 stalks imperial: 4 stalks name: green onions, chopped

• id: garlic metric: 2 cloves imperial: 2 cloves name: garlic, minced

• id: gochugaru metric: 5ml imperial: 1 tsp name: Korean red pepper flakes (gochugaru)

• id: fish_sauce metric: 5ml imperial: 1 tsp name: fish sauce

• id: sesame_oil metric: 10ml imperial: 2 tsp name: sesame oil

• id: avocado_oil metric: 60ml imperial: 1/4 cup name: avocado oil for cooking

• id: soy_sauce metric: 30ml imperial: 2 tbsp name: soy sauce

• id: rice_vinegar metric: 15ml imperial: 1 tbsp name: rice vinegar

• id: gochujang metric: 5ml imperial: 1 tsp name: gochujang (Korean chili paste)

• id: sesame_seeds metric: 10ml imperial: 2 tsp name: toasted sesame seeds

Instructions

1. Drain {well_aged_kimchi}, reserving the juice. Roughly chop kimchi into bite-sized pieces.

2. In a large bowl, whisk together {coconut_flour}, {almond_flour}, {gochugaru}, and a pinch of salt.

3. In another bowl, combine {eggs}, {kimchi_juice}, {sparkling_water}, {garlic}, {fish_sauce}, and {sesame_oil}. Whisk until smooth.

4. Pour wet ingredients into dry ingredients and whisk until you have a thick but pourable batter. Let rest for 5 minutes to hydrate flours.

5. Fold in chopped kimchi and {green_onions}.

6. For the dipping sauce, whisk together {soy_sauce}, {rice_vinegar}, and {gochujang} in a small bowl. Set aside.

7. Heat {avocado_oil} in a large non-stick skillet over medium heat. Pour 120ml (1/2 cup) batter per pancake into the pan.

8. Cook for 3-4 minutes until golden brown and crispy on the bottom. Flip carefully and cook 2-3 minutes more until golden.

9. Transfer to a paper towel-lined plate. Repeat with remaining batter.

10. Serve hot, sprinkled with {sesame_seeds} and accompanied by the dipping sauce.

Instructions

Kimchi Age: Use well-fermented, sour kimchi for the best flavor. Fresh kimchi won't provide the tangy depth these pancakes need.

Flour Combination: The coconut and almond flour blend creates the right texture - coconut flour alone would be too dense, almond flour alone too delicate.

Batter Consistency: The batter should be thick enough to hold ingredients together but thin enough to spread in the pan. Adjust with sparkling water if needed.

Oil Temperature: Medium heat prevents burning while ensuring the pancakes cook through. The oil should sizzle when batter hits the pan.

Flipping Technique: These are more delicate than traditional wheat pancakes. Use a wide spatula and flip confidently in one motion.

Carb Count: Approximately 3g net carbs per pancake, making them perfect for ketogenic diets.

Authentic Serving: Traditionally served as banchan (side dishes) or anju (drinking snacks) with Korean alcohol like soju.

Storage: Best eaten immediately while crispy, but leftovers can be reheated in a dry skillet to restore some crispiness.