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Meera Sodha’s recipe for vegan kimchi pancakes

Salty, spicy and sour Korean jeon pancakes made with kimchi are a delicious savoury vegan alternative on pancake day

I discovered kimchi only a few months ago, but when I did, there were fireworks. I nearly ate a whole jar of King Kong kimchi in a single salty, spicy and sour sitting. Then I went in search of recipes that would justify buying more, and became acquainted with the kimchi jeon at Oshibi, a Korean restaurant in York. A jeon is a forgiving pancake that absorbs tofu and most vegetables, but still becomes crisp, given enough time in the pan.

Related: Meera Sodha’s potato and cabbage curry | The New Vegan

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