I made my first batch of vegan kimchi during Veganuary and it was about to both hit its prime and go off on me at the same time. So I had to eat a bunch of kimchi. The horror!
It took me a while to find a good kimchi pancake recipe, for some reason all the ones I found online turned out soggy and weird. But then I remember I have Lucky Peach’s 101 Easy Asian Recipes on my bookshelf and lo and behold, of course the best recipe for kimchi pancakes was in there.
They’re super easy and STILL vegan.
Vegan Kimchi Pancakes
- 1 c kimchi
- 1/4 c all purpose flour
- 1/ 4 c rice flour
- 1/2 tsp salt
- 1/4 c chopped spring onions
- neutral oil I use sunflower
- Squeeze the kimchi over a bowl to release as much liquid as possible. You'll need about half a cup's worth of liquid. You can add water if you don't have enough juice. Since my kimchi was about to go off I just used additional liquid from the container.
- Roughly chop the kimchi once you've squeezed the life out of it.
- Now whisk together the kimchi juice, flours and salt. Let stand for a couple of minutes until thickened before folding in the kimchi and spring onions. Leave for a few minutes more, until the batter is cohesive.
- Finally, heat 1 tbsp of oil in a decently sized skillet on a medium-high heat. Dump the batter into the pan and quickly flatten out your pancake with a spatula as soon as it hits the pan. You want to create an even thin round layer.
- Pan fry until the bottom has gone brown and crisp, about 3-4 minutes. Flip and fry for an additional 2-3 minutes, until the batter has set and the bottom has gone brown and crisp as well. Cut into wedges and serve with a simple dipping sauce made with equal parts soy sauce, rice vinegar and water and a few dots of sesame oil.