Hegg Kimchi Jeon


Serving size: 2



Jeon Batter
1cup Kimchi (cut into small pieces)
15g Spring Onion (cut into 5cm pieces)
50g Onion (sliced)
30g Carrot (julienne)
1 cup Plain Flour
0.25 cup Corn Glour
1tsp Gochujang
10g Hegg's Eggless Egg 
180g Vegetarian Stock (165g water : 15g Veg Gel)

1tsp White Sugar
1tsp Mirin

Dipping Sauce
50g Light Soy Sauce
25g Rice Vinegar

Spring Onion (chopped)
A pinch of Shichimi



1. In a mixing bowl, combine Hegg Eggless Egg powder, vegetarian stock, sugar and mirin. Pass through a sieve.

2. Lightly grease the pan, pour enough to just cover the pan, cook and roll, repeat till the Hegg Eggless Egg mixture is finished.

3. Plate and garnish with spring onion and shichimi.

4. Combine light soy sauce, rice vinegar and water to make the dipping sauce.

5. Serve!