Vegan Kimchi Pancake With Tamari

The sizzle of batter hitting a hot pan on a rainy Tuesday evening is a sound I have come to associate with comfort. I threw together these kimchi pancakes one night when the fridge offered nothing but a jar of fermented cabbage and half forgotten scallions, and the result was so good I barely let them cool before eating. There is something deeply satisfying about crispy edges giving way to a chewy, tangy center. Topped with sticky tamari mushrooms, they became a weekly ritual I never planned on.

My neighbor wandered into the kitchen once while I was flipping these and declared the smell better than any restaurant on our block. We stood shoulder to shoulder eating them straight from the pan, burning our fingers, not caring at all.

Ingredients

• 1 cup vegan kimchi, drained and roughly chopped: The older and funkier your kimchi, the more flavor it brings, so do not shy away from that jar in the back of the fridge.
• 4 scallions, thinly sliced: Save a handful for garnish because the raw bite on top contrasts beautifully with the cooked pancake.
• 1 cup cremini or shiitake mushrooms, thinly sliced: Shiitake give a deeper, earthier flavor but cremini work wonderfully and cost less.
• 1 cup all purpose flour (or gluten free blend): A straightforward base that lets the kimchi shine without competing for attention.
• 2 tablespoons chickpea flour (or cornstarch): This small addition gives the pancake a slight chew that mimics traditional Korean bindaetteok.
• 1 tablespoon ground flaxseed: Mixed with water it creates a vegan binder that holds everything together with no egg needed.
• 2/3 cup cold water: Cold water keeps the batter light and helps produce a crispier exterior when it hits the hot oil.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that balances the natural saltiness of the kimchi.
• 2 teaspoons sesame oil: A little goes a long way to infuse the mushrooms with that unmistakable nutty aroma.
• 2 tablespoons tamari (or soy sauce): The backbone of the mushroom glaze and a gluten free alternative to traditional soy sauce.
• 1 teaspoon maple syrup: Just enough sweetness to round out the salty and sour notes without making anything taste sweet.
• 1/2 teaspoon rice vinegar: A bright splash that lifts the mushroom glaze and keeps it from feeling heavy.
• 2 to 3 tablespoons vegetable oil: For frying, and you really do need this much to get those lacquered golden edges.
• Dipping sauce ingredients (tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru, sesame seeds): Whisked together in under a minute, this sauce is the kind of thing you start putting on everything once you discover it.

Instructions

Make the flax egg:

Stir the ground flaxseed with two tablespoons of water in a small bowl and let it sit for about five minutes until it thickens into a gel like consistency. You will know it is ready when it looks sticky and holds together slightly when you drag a spoon through it.

Build the batter:

In a large bowl whisk together the flour, chickpea flour, salt, and pepper before pouring in the cold water and flax egg. Stir until smooth and pourable, a consistency similar to heavy cream, with no dry pockets hiding at the bottom.

Fold in the good stuff:

Gently mix the chopped kimchi and sliced scallions into the batter so they are evenly distributed. Let it rest while you cook the mushrooms, which gives the flour time to hydrate and makes a tender pancake.

Glaze the mushrooms:

Heat one tablespoon of vegetable oil in your skillet over medium high heat and sauté the sliced mushrooms for two to three minutes until they start releasing their moisture and softening. Pour in the tamari, sesame oil, maple syrup, and rice vinegar, then stir constantly until every mushroom is coated in a glossy glaze and the liquid has nearly evaporated.

Fry the pancakes:

Wipe out the skillet, add another tablespoon of oil, and pour in half the batter, spreading it into a round about half an inch thick. Cook for three to four minutes until the edges are golden and crisp, then flip with confidence and cook another two to three minutes on the other side. Repeat with the remaining batter, adding more oil if the pan looks dry.

Assemble and serve:

Spoon the warm tamari mushrooms over each pancake and scatter reserved scallions on top. Cut into wedges if you are sharing, or keep whole if you are not.

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The first time I served these at a small dinner gathering, the room went quiet in that unmistakable way where everyone is too busy chewing to speak. Someone asked if I could teach them to make it, and I realized a recipe that makes people want to learn is the best kind of compliment.

Making It Your Own

This pancake is forgiving by nature and welcomes improvisation. Try folding in shredded carrots, grated zucchini, or a handful of corn kernels for extra texture and sweetness. A spoonful of kimchi brine in the batter adds a punchy, sour depth that heat lovers will appreciate.

Tools That Actually Matter

A nonstick skillet is your best friend here because these pancakes love to stick when the pan is not cooperative. A thin, flexible spatula gives you the confidence to flip without disaster, and a large mixing bowl saves you from the dreaded batter overflow while stirring.

Storing and Reheating

Leftover pancakes keep well in the refrigerator for up to two days and reheat beautifully in a dry skillet over medium heat to restore their crunch. Avoid the microwave unless you are willing to sacrifice crispness for speed, which honestly happens more often than I care to admit.

• Store the mushrooms separately so they do not make the pancakes soggy overnight.
• Freezing is possible but the texture softens, so pan fry them again straight from frozen for best results.
• Always make extra dipping sauce because you will run out sooner than you think.

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Some recipes earn a permanent spot in your rotation not because they are fancy but because they deliver joy with minimal effort. These kimchi pancakes with their savory mushroom crown are exactly that kind of reliable pleasure.