Vegan kimchi pancake

Kimchi stole my heart many years ago. The perfect sourness, spiciness filled with good bacteria that compliments all rice and noodle dishes. I have been making my own vegan version at home for a long time, will share that journey with you too!

But first, kimchi pancakes! This is such a lovely main of side dish for lunch or light dinner with this weather. The secret is to use well-fermented kimchi (extra sourness), combined with the fresh spring onions and the dough, it’s a match made in heavens. It only take like 15 min to make. Let me share the recipe with you!

Serves 2 people (or 1 if it’s a main dish for you)

Ingredients:

• 250 gram well-fermented vegan kimchi, chopped into small pieces (pro tip: use scissors to save yourself a mess on your cutting board), plus 2 tablespoons of the kimchi brine
• 3 scallions/spring onion, chopped
• ½ teaspoon sugar
• ½ cup all-purpose flour
• ½ cup water
• 2 tablespoons vegetable oil – if you want it extra crispy then you another 2 tablespons vegetable oil after you flipped the pancake over.

Instructions:

• Grab a medium bowl and combine the chopped kimchi, kimchi brine, scallions, sugar, flour, and water. Mix well.
• Heat up a nonstick pan at medium heat.
• Add the vegetable oil and swirl to coat the bottom of the pan.
• Pour the lovely batter into the pan and spread it with the spatula so its evenly divided.
• Cook until the bottom is golden brown and crisp, about 3-5 minutes.
• Turn the pancake over. Carefully! You don’t want the pancake to break. Optional: drizzle another 2 tablespoons oil around the edges of the skillet and swirl around the pan for extra crispiness.

Follow me on Instagram for more vegetarian and vegan foodspots reviews and recipes inspo! The reel of this recipe is on my Instagram as well as the reel of the sizzle sounds when making this pancake.