Vegan Kimchi Pancake With Tamari (Print Version)
Crispy vegan kimchi pancakes crowned with tamari-glazed mushrooms and sliced scallions.
# What You Need:
→ Vegetables
01 - 1 cup vegan kimchi, drained and roughly chopped
02 - 4 scallions, thinly sliced (reserve 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 to 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. Let it rest for 5 minutes until thickened to 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 add the flax egg, stirring until you have a smooth, pourable batter with no lumps.
03 - Gently fold the chopped kimchi and sliced scallions into the batter until evenly distributed. Set aside while you prepare 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 to 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 well 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 to 4 minutes until the edges are golden and crisp. Flip carefully and cook for another 2 to 3 minutes on the second side. Repeat with the remaining batter, adding more oil if needed.
07 - Transfer the pancakes to plates and top with the warm tamari mushrooms. Garnish with additional sliced scallions.
08 - Whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru if using, and toasted sesame seeds in a small bowl. Serve alongside the pancakes.
# Expert Tips:
01 -
- The batter comes together in under ten minutes with pantry staples you probably already have.
- That shatteringly crisp exterior giving way to a chewy, tangy interior is genuinely addictive.
- Tamari mushrooms on top add a deep umami punch that makes this feel like a restaurant dish.
- It is completely vegan and easily made gluten free without sacrificing any flavor or texture.
02 -
- Do not skip draining the kimchi before chopping it, because excess liquid will make the batter soupy and the pancakes will never crisp properly.
- The pan needs to be fully preheated before the batter goes in, or you will end up with a pale floppy pancake instead of the golden crunch you want.
03 -
- Double check your kimchi label carefully because many traditional brands contain fish sauce or shrimp paste hidden in the ingredients list.
- Letting the batter rest for five minutes before frying allows the flours to fully hydrate, resulting in a more cohesive pancake that holds together beautifully when flipped.