Atchar Pancake (Kimchi Jeon-Inspired)
A bold, crispy South African spin on a classic Korean savoury pancake.
A crispy, savoury pancake inspired by Korean kimchi jeon, but made with bold, spiced South African vegetable atchar. Using the exact same traditional technique but offering a completely different flavour profile, this pancake is tangy, spicy, and deeply aromatic with that signature crisp edge.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Batter
In a bowl, whisk the 125g (1 cup) all-purpose flour, 16g (2 tbsp) rice flour, a pinch of salt, and 180ml (¾ cup) ice-cold water until smooth. It should form a light, pourable batter.
- 2
Add Vegetables
Gently fold in the 180g (¾ cup) vegetable atchar—make sure you do not overmix. Remove excessive oil.
- 3
Place the entire bowl of batter into the freezer to chill completely.
⏱ 15 min
The rest of this recipe
There's 3 more ingredients and 4 more steps to go.
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Ivana’s note
The secret to getting that elite, ultra-crispy edge is extreme temperature contrast, which is why we chill the batter in the freezer for 15 minutes. While traditional Korean pancakes use a larger amount of frying oil, vegetable atchar already contains a high oil content. Go easy on the oil in the pan, otherwise the pancake will turn out soggy.
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