Vegan Kimchi Pancake With Tamari

The sizzle of batter hitting a hot pan is one of those sounds that instantly pulls me into the present moment, and nothing delivers it quite like a kimchi pancake on a lazy Sunday afternoon. I started making these during a phase when my fridge was permanently stocked with three jars of kimchi because I kept forgetting I already bought more. The tangy fermented cabbage mixed with a crispy edge became my ultimate comfort craving, and adding tamari glazed mushrooms on top turned a simple snack into something I would happily serve to anyone walking through my door.

My friend Lena came over one rainy evening when I was testing this recipe, and she stood in the kitchen doorway watching me flip a pancake that landed perfectly golden side up. She grabbed a piece before I could even plate it, burning her fingers and not caring one bit. We stood over the cutting board eating straight from the pan while the mushrooms were still sizzling in their glaze. That spontaneous kitchen moment is now permanently linked to this dish in my mind.

Ingredients

• Vegan kimchi (1 cup, drained and roughly chopped): The star of the pancake, so use one that is well fermented and punchy for the best flavor.
• Scallions (4, thinly sliced): They add a fresh sharpness that cuts through the richness of the fried batter.
• Cremini or shiitake mushrooms (1 cup, thinly sliced): Shiitake give a deeper earthy flavor, but cremini work beautifully and are easier to find.
• All purpose flour (1 cup): The base of the batter, and a gluten free blend swaps in seamlessly if needed.
• Chickpea flour (2 tablespoons): This small addition gives the pancake a slightly firmer bite and a subtle nutty undertone.
• Ground flaxseed (1 tablespoon): Mixed with water it creates a binding flax egg that holds everything together without any animal products.
• Cold water (2/3 cup): Cold water helps the batter stay light and produces a crisper crust when it hits the hot oil.
• Salt and black pepper: Just enough to season the batter without competing with the bold kimchi flavor.
• Sesame oil (2 teaspoons): Used for the mushroom glaze, it brings a toasty aroma that ties everything to Korean flavor roots.
• Tamari (2 tablespoons for mushrooms, 2 more for dipping sauce): A rich, gluten friendly alternative to soy sauce that coats the mushrooms beautifully.
• Maple syrup (1 teaspoon for mushrooms, 1 teaspoon for sauce): A touch of sweetness balances the salty tamari and tangy kimchi.
• Rice vinegar: Brightens the mushroom glaze and the dipping sauce with a clean acidity.
• Vegetable oil (2 to 3 tablespoons): Essential for achieving that irresistible crispy edge on the pancakes.
• Gochugaru (1/2 teaspoon, optional): Korean chili flakes add a gentle warming heat and a beautiful red fleck in the dipping sauce.
• Toasted sesame seeds: A finishing sprinkle that adds crunch and visual appeal to the sauce.

Instructions

Make the flax egg:

Stir ground flaxseed with two tablespoons of water in a small bowl and let it sit undisturbed for five minutes until it thickens into a gel like consistency that mimics an egg.

Build the batter:

Whisk both flours with salt and pepper in a large bowl, then pour in the cold water and flax egg, stirring until you have a smooth pourable batter with no dry pockets remaining.

Fold in the good stuff:

Gently fold the chopped kimchi and sliced scallions into the batter so they are evenly distributed without overmixing and deflating the mixture.

Cook the tamari mushrooms:

Heat one tablespoon of vegetable oil in a large nonstick skillet over medium high heat, add the mushrooms, and sauté for two to three minutes until they begin to soften and release their earthy aroma.

Glaze the mushrooms:

Pour in the tamari, sesame oil, maple syrup, and rice vinegar, stirring constantly until the mushrooms are coated in a glossy glaze and almost all the liquid has been absorbed, then transfer them to a bowl and wipe out the skillet.

Fry the pancakes:

Add another tablespoon of oil to the skillet over medium heat, pour in half the batter, and spread it into a large pancake about half an inch thick, cooking for three to four minutes until the edges are golden and crisp before flipping and cooking another two to three minutes on the other side, then repeat with the remaining batter.

Whisk the dipping sauce:

Combine tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru if using, and sesame seeds in a small bowl, whisking until the mixture is uniform and the sugar dissolves into a thin glossy sauce.

Assemble and serve:

Lay the pancakes on a cutting board or plates, spoon the warm glazed mushrooms over the top, and finish with a generous sprinkle of sliced scallions alongside the dipping sauce.

Save Pin

One cold January evening I brought a stack of these to a potluck where nobody was vegan, and they disappeared before the main course was even served. People kept asking what made them so savory and tangy, and the look of surprise when I said kimchi was the base never got old. That night taught me that simple plant based cooking does not need to announce itself as anything other than delicious food worth sharing.

Making It Your Own

This recipe is wonderfully flexible once you understand the basic batter ratio. Shredded carrots or thin zucchini matchsticks fold in beautifully for extra color and a slight sweetness that plays well against the fermented kimchi. A spoonful of kimchi brine added to the batter will intensify the tang and add a subtle funk that kimchi lovers will appreciate.

Getting The Crispiest Edge

The real secret is oil and patience, not technique. Use enough vegetable oil to coat the bottom of the pan generously, and resist the urge to move or peek at the pancake during the first few minutes of cooking. The batter needs uninterrupted contact with the hot surface to develop that shatteringly crisp bottom crust that makes kimchi pancakes so irresistible.

Storing and Reheating

These pancakes are best eaten immediately, but leftovers can be revived with a quick trip back to a hot skillet. Store them flat between sheets of parchment in the fridge for up to two days. Avoid the microwave, which will make them rubbery and sad.

• Reheat in a dry skillet over medium heat for about two minutes per side to restore the crispness.
• Make the dipping sauce fresh each time because it separates and loses its brightness after a day in the fridge.
• The mushroom topping reheats gently in a small pan with a splash of water to loosen the glaze.

Save Pin

Keep a stack of these pancakes in your back pocket for any night that calls for something warm, crispy, and deeply satisfying without much effort. They have a way of making an ordinary evening feel just a little bit special.

Recipe FAQs

→ How do I keep the pancakes crisp?

Use a hot nonstick skillet and don't overcrowd the pan. Fry in a thin layer of oil until edges are golden before flipping, and drain briefly on a rack or paper towel to maintain crispness.

→ Can I make this gluten-free?

Yes. Swap the all-purpose flour for a 1-to-1 gluten-free blend and use gluten-free tamari. Ensure kimchi is vegan and free of fish ingredients.

→ What mushrooms work best?

Cremini or shiitake hold up well and offer meaty texture and umami. Slice them thin so they glaze quickly and absorb the tamari mixture.

→ How do I adjust the heat level?

Add kimchi brine or chopped fresh chili to the batter for more kick, or sprinkle gochugaru into the dipping sauce for controlled heat.

→ Can components be prepared ahead?

Yes. Sautéed mushrooms and the dipping sauce can be made ahead and reheated gently. Keep batter chilled briefly, but fry just before serving for best texture.

→ Any tips for flipping large pancakes?

Use a wide spatula and loosen edges before flipping. Slide a second spatula under the pancake if needed to support it during the turn.