Kimchi Pancakes
Kimchi Pancakes
This Korean inspired street food is so easy to make and so delicious! It’s also a great way to use your kimchi! They are perfectly crispy on the outside while still having a satisfying chew on the inside. You can customize the fillings however you like. I made these with added veggies as well as some seitan for a bit of plant protein. They’re served hot with a light soy dipping sauce or a generous drizzle of gochujang mayo.
Serves 2-4 (makes 2 medium / large pancakes)
Ingredients
1 cup (150g) Kimchi, chopped
2 Green Onions
1/4 small Onion, sliced root to stem
1/2 cup Carrot, julienned (match sticks)
2 Tbsp high heat Oil (for cooking)
Optional: 3oz (85g) chopped Seitan or other plant protein
Batter
1 cup (120g) Flour
3/4 cup (177ml) Water
1/3 cup (78ml) Kimchi Juice
2 Tbsp (20g) Corn Starch
2 tsp (10g) Gochugaru (Korean chili flakes)
Salt & Pepper to taste
Dipping Sauce (combine ingredients)
3 Tbsp (45ml) light Soy Sauce or Tamari
2 Tbsp (30ml) Rice Vinegar
1/2 Tbsp (7.5g) Cane Sugar
pinch of Toasted Sesame Seeds
Gochujang Mayo Sauce (combine ingredients)
1 cup (221g) Vegan Mayo
2 Tbsp (30g) Gochujang (Korean chili paste)
1 1/2 (23ml) Tbsp Rice Vinegar
1 1/2 tsp (7g) Cane Sugar
Directions
1. Measure out 1 cup of kimchi and squeeze out as much juice as possible. Make sure to reserve it and add to your kimchi liquid for the batter.
2.Prepare the vegetables: Cut the carrots into thin strips (julienne) about 2” long. Cut the green onions lengthwise and then into 3” inch pieces. Cut the onion into thin slices from root to stem (half moons) Set aside.
3.Make the batter by adding all of the dry ingredients to a large bowl. Add in the water and kimchi juice and mix until there are not dry spots. Add more water, a couple tbsp at a time if needed. The batter should be viscous but not too thin.
4.Add the drained kimchi and all of the vegetables to the batter and mix until well coated. Set aside.
5.Add the oil to a hot pan on medium high heat. Add in about half of the batter and smooth it out into a large circle on the thinner side. Allow the pancake to cook for 5-6 minutes before flipping it over. Lower the heat to medium and continue cooking for another 5 minutes. If you like the outside extra crispy, you can flip it over and cook for a few more minutes.
6.Slice them into slices or smaller squares using either a knife or pizza wheel. Serve them hot with the light dipping sauce or a generous drizzle of gochujang mayo and enjoy!
