Vegan Kimchi Pancake With Tamari (Printable Version)
Savory vegan kimchi pancake with glazed tamari mushrooms and scallions, crisp edges and tender center.
# What You'll Need:
→ Vegetables
01 - 1 cup vegan kimchi, drained and roughly chopped
02 - 4 scallions, thinly sliced (plus extra for garnish)
03 - 1 cup cremini or shiitake mushrooms, thinly sliced
→ Batter
04 - 1 cup all-purpose flour (or gluten-free blend)
05 - 2 tablespoons chickpea flour (or cornstarch)
06 - 1 tablespoon ground flaxseed
07 - 2/3 cup cold water
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Tamari Mushrooms
10 - 2 teaspoons sesame oil
11 - 2 tablespoons tamari (or soy sauce if not gluten-free)
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon rice vinegar
→ For Frying
14 - 2-3 tablespoons vegetable oil
→ Dipping Sauce
15 - 2 tablespoons tamari
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon maple syrup
18 - 1/2 teaspoon toasted sesame oil
19 - 1/2 teaspoon gochugaru (Korean chili flakes), optional
20 - 1 teaspoon toasted sesame seeds
# Directions:
01 - In a small bowl, combine the ground flaxseed with 2 tablespoons of water. Set aside for 5 minutes to thicken into a gel-like consistency.
02 - In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, salt, and black pepper. Pour in the cold water and the prepared flax egg, stirring until a smooth, pourable batter forms.
03 - Gently fold the chopped kimchi and sliced scallions into the batter until evenly distributed. Set aside while preparing the mushrooms.
04 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced mushrooms and sauté for 2-3 minutes until they begin to soften.
05 - Stir in the tamari, sesame oil, maple syrup, and rice vinegar. Continue cooking and stirring for about 2 more minutes until the mushrooms are evenly glazed and most of the liquid has been absorbed. Transfer to a bowl and wipe the skillet clean.
06 - Add another tablespoon of vegetable oil to the skillet and set heat to medium. Pour in half of the kimchi batter, spreading it into a large pancake about 1/2 inch thick. Cook for 3-4 minutes until golden and crisp at the edges. Flip carefully and cook for another 2-3 minutes until the second side is golden. Repeat with the remaining batter, adding more oil if needed.
07 - Transfer the cooked pancakes to plates and top generously with the warm tamari mushrooms. Garnish with additional sliced scallions.
08 - In a small bowl, whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru if using, and toasted sesame seeds. Serve alongside the pancakes.
# Expert Hints:
01 -
- The batter comes together with pantry staples in under ten minutes, which means you can satisfy a savory craving almost instantly.
- Tamari glazed mushrooms on top of a crispy pancake create an umami explosion that makes you forget this is completely plant based.
- It works as a quick dinner, a party appetizer cut into wedges, or a lazy weekend lunch eaten standing over the counter.
02 -
- Not all kimchi is vegan since many traditional brands include fish sauce or shrimp paste, so read the label carefully before you shop.
- Cold water in the batter is not a suggestion, it genuinely makes the pancakes crispier because it slows gluten formation.
- If your pancake falls apart when flipping, your batter is too thin and needs another tablespoon of flour to hold together.
03 -
- Press the batter down slightly with your spatula right after pouring it into the pan, which compresses the pancake and helps the center cook through evenly.
- Let the pancake cook undisturbed until the edges look deeply golden before attempting to flip, because patience is what gives you that restaurant quality crust.