Directions

To Prep

1. In a bowl add plain flour, tempura mix and corn flour. Add water and mix well. Batter should have a thin pancake batter consistency.
2. Add kimchi, onions, green onions and chilli slices to the batter and mix well.
3. Mix all the dipping sauce ingredients together in a small bowl. Set aside.

To Cook

1. Heat a non-stick frying pan to medium heat and add 2 tbsp oil. Add 1/3 batter mixture to the pan and shape into a round circle.
2. Panfry pancakes for 2-3 minutes or until the bottom edges are crisp. Turn the pancake over and cook for another 2 minutes or until the other side is crisp.
3. Set aside onto a kitchen paper lined plate and repeat pan frying to make more pancakes.
4. Cut pancakes up for individual servings. Serve jeon (pancakes) with dipping sauce.