Kimchi pancakes are a crispy, savory delight with a spicy kick! This vegan version is packed with flavor, thanks to fermented kimchi and simple ingredients.
Ingredients
For the Pancake:
- 1 cup all-purpose flour (or gluten-free flour mix)
- 2 tbsp chickpea flour (optional, for extra crispiness)
- 1/2 cup water
- 1/4 cup kimchi juice (from the kimchi jar)
- 1 cup vegan kimchi, chopped into small pieces
- 1 green onion, thinly sliced
- 1 tsp gochugaru (Korean red chili flakes, optional for extra spice)
- 1/4 tsp salt
- 2-3 tbsp vegetable oil for frying
Dipping Sauce:
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp gochugaru or red chili flakes (optional)
- 1/2 tsp sugar or maple syrup
- 1 tsp sesame seeds
- 1 green onion, thinly sliced
Instructions
- Prepare the Batter
- In a mixing bowl, combine the all-purpose flour, chickpea flour (if using), water, kimchi juice, and salt.
- Stir until smooth and lump-free.
- Add the chopped kimchi, green onion, and gochugaru (if using). Mix until well combined.
- Cook the Pancake
- Heat 1-2 tbsp vegetable oil in a large non-stick skillet over medium-high heat.
- Pour the batter into the skillet, spreading it out evenly to form a pancake about 1/4-inch thick.
- Cook for 3-5 minutes, or until the bottom is golden brown and crispy.
- Flip the pancake carefully and cook for another 3-5 minutes on the other side. Add a little more oil if needed for crispiness.
- Make the Dipping Sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochugaru, sugar, sesame seeds, and sliced green onion.
- Serve
- Slice the pancake into wedges and serve hot with the dipping sauce on the side.
Tips & Variations
- Extra Crunch: Add shredded carrots or thinly sliced mushrooms to the batter for texture.
- Gluten-Free: Use a gluten-free flour mix and tamari for the sauce.
- Spice Level: Adjust the gochugaru and kimchi type to control the heat.
Enjoy your crispy, spicy, and tangy kimchi pancake! 🌱🔥
