Welcome back everyone!

Have you tried kimchi buchimgae, or Korean kimchi pancakes?

If you love kimchi, it is a dish you will love!!

However, because it is made mostly with white flour and some sort of starch, it is not low carb and not healthy for you.

As you can imagine, it is difficult to get that chewy crispiness from actual buchimgae made with flour....without flour.

If you are expecting the same texture, DO NOT MAKE THIS DISH!

But!!! If you have been on the low carb diet, and you understand you cannot get the same texture in low carb goods...

then please give this dish a try. I promise the taste is the same as (or close to) regular kimchi pancakes.

***The trick is to get the pancake as thin as possible and use a nonstick pan and don't skimp on oil.

Although not found in traditional kimchi pancakes, I think it would be great if you add bacon as well!

Ingredients

• 1/4 cup almond flour
• 2T unflavored protein powder
• 1/4t xanthan gum
• 65g kimchi*
• I squeezed out excess liquid before measuring. If you do not squeeze out the excess liquid, your pancakes might become salty.

The taste of kimchi pancake is very highly dependent on the taste of the kimchi. Always use well fermented kimchi!! It should be tangy. If you do not have fermented kimchi and you do not have time to ferment it, you can add a splash of apple cider vinegar.

• 1.5T kimchi juice/liquid
• 1/2t powdered sugar substitute (I used powdered lakanto monk fruit)
• 1T water
• 1 egg

Directions

1. Mix all dry ingredients together
2. Add in the rest of the ingredients and mix well
3. Cook on low medium heat with a good amount of oil.
4. Try to make it as thin as you can for a crispy pancake
5. Once it is golden brown, flip and cook.
6. You might need to add more oil if it is too dry