The Wholefoodie
Susan Jane White’s kimchi pancakes. Photo: Susan Jane White
I want to supercharge your battery with easy, nutritious recipes that will be your weaponry for 2026. So, instead of sugar-coated white carbs on Pancake Tuesday, we’re making badass kimchijeon. These Korean pancakes are tangy, crispy, savoury and humming with tastiness. This time last year, no one had heard of kimchijeon. Now, even my local café serves them up.
Kimchijeon are mad-easy to make and become a speedy midweek meal with a poached egg. Key ingredient? Kimchi – a sour and fiery cabbage dish with an absurdly delicious tang.