Vegan Kimchi Pancake with Tamari (Printable)
Crispy vegan kimchi pancake with tamari-glazed mushrooms and scallions — tangy, umami-packed, and quick to prepare.
# What goes in:
→ 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 Mushroom Glaze
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 - Combine ground flaxseed with 2 tablespoons of water in a small bowl. Let the mixture rest for 5 minutes until it thickens to a gel-like consistency, creating your vegan binder.
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 prepared flax egg, stirring until you achieve a smooth, pourable batter free of lumps.
03 - Gently fold the drained, chopped kimchi and sliced scallions into the batter until evenly distributed throughout. Set the mixture 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 and release their moisture.
05 - Stir the tamari, sesame oil, maple syrup, and rice vinegar into the mushrooms. 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 oil to the skillet and set it over medium heat. 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 bottom is golden brown and the edges are crisp. Carefully flip and cook for another 2 to 3 minutes on the second side. Repeat with the remaining batter, adding more oil to the pan as needed.
07 - Transfer the pancakes to serving plates and spoon the warm tamari mushrooms over the top. Garnish generously with additional sliced scallions.
08 - Whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru, and toasted sesame seeds in a small bowl until well combined. Serve alongside the pancakes for dipping.
# Expert Advice:
01 -
- The batter comes together in one bowl with no fancy techniques, just whisk and pour.
- Those tamari mushrooms on top turn a simple pancake into something you would happily pay for at a restaurant.
- It is fully vegan but no one will ever notice or care because the flavor is so bold and satisfying.
02 -
- Do not skip draining the kimchi or your batter will be too wet and the pancakes will steam instead of crisping.
- Cold water in the batter is not a suggestion, it genuinely makes a difference in how shatteringly crisp the edges become.
- Always check your kimchi label for fish sauce if you are cooking for strict vegans, because many traditional brands hide it in the ingredients.
03 -
- Let the batter sit for five minutes before frying so the flour fully hydrates and the pancakes hold together better during the flip.
- Press the batter slightly with your spatula right after pouring it into the pan, which compresses it into a denser, crisper cake.