Vegan Kimchi Pancake with Tamari

The sizzle of batter hitting a hot pan is one of those sounds that instantly pulls me into a better mood, and these kimchi pancakes do it louder than almost anything else in my kitchen. I started making them on weeknights when cooking felt like too much effort but toast felt like giving up. The tang of fermented cabbage mixed with a shatteringly crisp edge changed my entire approach to quick dinners.

My neighbor once knocked on my door while I was frying these, apparently convinced I was hiding takeout from her. She stood in my kitchen eating a pancake straight from the spatula, mushrooms sliding off, and refused to leave until I wrote the recipe on the back of an envelope.

Ingredients

• Vegan kimchi (1 cup, drained and chopped): The star of the pancake, so use one you love eating on its own, and squeeze out excess liquid for a crisper result.
• Scallions (4, sliced): Their sharp freshness cuts through the richness of frying oil and balances fermented depth.
• Cremini or shiitake mushrooms (1 cup, sliced): Shiitake bring more concentrated umami, but cremini work beautifully and cost less.
• All purpose flour (1 cup): Regular flour gives the crispiest edges, though a gluten free blend works if that is what you need.
• Chickpea flour (2 tablespoons): This small addition adds structure and a subtle nuttiness that makes the pancake hold together better.
• Ground flaxseed (1 tablespoon): Mixed with water it becomes a binder that replaces egg perfectly in this batter.
• Cold water (2/3 cup): Cold liquid keeps the batter from getting gummy and helps create those irresistible lacy edges.
• Sesame oil (2 teaspoons): Just a little coats the mushrooms with toasty, aromatic warmth that nothing else can replicate.
• Tamari (2 tablespoons for mushrooms, 2 for sauce): Deeper and rounder than regular soy sauce, and naturally gluten free if you check the label.
• Maple syrup (1 teaspoon for mushrooms, 1 for sauce): A whisper of sweetness balances the salty, sour, and spicy elements without making anything taste like dessert.
• Rice vinegar: Its clean acidity brightens both the mushrooms and the dipping sauce.
• Vegetable oil (2 to 3 tablespoons): You need this for a proper golden crust, so do not skimp.
• Gochugaru (1/2 teaspoon, optional): Korean chili flakes add gentle heat and a gorgeous red fleck throughout the dipping sauce.
• Toasted sesame seeds (1 teaspoon): They finish the sauce with a nutty crunch that makes every dip feel complete.

Instructions

Make the flax egg:

Stir ground flaxseed with two tablespoons of water in a small bowl and walk away for five minutes while it thickens into a gelatinous binder that holds everything together.

Build the batter:

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

Fold in the good stuff:

Gently mix the chopped kimchi and sliced scallions into the batter, distributing them evenly so every bite gets tang and crunch.

Glaze the mushrooms:

Heat a tablespoon of oil in your skillet over medium high heat, sauté the mushrooms until they start softening, then add tamari, sesame oil, maple syrup, and rice vinegar, stirring until the mushrooms are coated and shiny and the liquid has nearly disappeared.

Fry the pancakes:

Wipe the skillet, add fresh oil over medium heat, pour in half the batter and spread it into a thick round, cooking until the bottom is deeply golden before flipping and crisping the other side, then repeat with the rest.

Whisk the dipping sauce:

Combine tamari, rice vinegar, maple syrup, sesame oil, gochugaru if using, and sesame seeds in a small bowl, stirring until unified and fragrant.

Assemble and devour:

Spoon the warm glazed mushrooms over each pancake, scatter extra scallions on top, and serve with the dipping sauce at the side for generous drizzling or dunking.

Save

I have made these for深夜直 (late night) guests who showed up with nothing but a bottle of soju, and somehow the pancakes turned a random Tuesday into the kind of evening people reference months later.

Making It Your Own

Shredded carrots or grated zucchini disappear into the batter beautifully, adding moisture and color without changing the personality of the pancake. A spoonful of kimchi brine in the batter amps up the funk and heat for anyone who wants it louder. You could also scatter some fresh chili on top if you are feeding someone who believes no dish is ever spicy enough.

Tools That Actually Help

A nonstick skillet is your best friend here because these pancakes are delicate and you want them to release cleanly without tearing. A thin, wide spatula gives you the confidence to flip in one swift motion. Beyond that, just a bowl, a whisk, and a knife are all you need to pull this together.

Serving and Storing

These are at their absolute best within minutes of leaving the pan, when the contrast between the crunchy exterior and the soft, tangy interior is most dramatic. If you need to make them ahead, reheat in a dry skillet rather than a microwave to bring back some of that texture.

• Leftover pancakes keep in the fridge for two days and reheat surprisingly well in a hot skillet.
• The dipping sauce can be made days in advance and stored in a jar in the refrigerator.
• Double the batch if you are feeding more than two people because they disappear faster than you expect.

Save

Keep a batch of kimchi in your fridge and these pancakes are never more than thirty minutes away, which is exactly the kind of backup plan worth having.

Recipe FAQs

→ Can I make this gluten-free?

Yes. Use a certified gluten-free all-purpose flour and gluten-free tamari; ensure your kimchi is vegan and free of fish sauce. Chickpea flour helps with structure.

→ How do I get the pancakes extra crispy?

Heat the skillet until hot, use enough oil to coat the pan, spread the batter thin, and resist flipping too early. Cook until edges are deeply golden and lacy for best crispness.

→ What type of kimchi works best?

Firm, well-drained napa cabbage kimchi is ideal. Chop it finely so it distributes through the batter without making it overly wet; squeeze out excess liquid if needed.

→ Can I swap the mushrooms for something else?

Yes. Cremini, shiitake, or oyster mushrooms all work well. For a non-mushroom option, try thinly sliced zucchini or shredded carrots glazed in the same tamari mixture.

→ How should leftovers be stored and reheated?

Cool completely, then refrigerate in an airtight container for up to 2–3 days. Reheat in a skillet or oven to restore crisp edges rather than microwaving.

→ How can I adjust the spice level?

Increase heat by adding kimchi brine, chopped fresh chili, or more gochugaru to the batter or dipping sauce. Reduce heat by using milder kimchi and omitting extra chilies.