Vegan Kimchi Pancake Tamari Mushrooms (Printable Version)
Crispy vegan kimchi pancake crowned with tamari-glazed mushrooms and scallions, savory and quick Korean-inspired fare.
# Ingredient List:
→ 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
# How to Make:
01 - Combine ground flaxseed with 2 tablespoons of water in a small bowl. Let stand for 5 minutes until thickened to a gel-like consistency.
02 - Whisk together the all-purpose flour, chickpea flour, salt, and black pepper in a large mixing bowl. Pour in the cold water and add the flax egg, stirring until a smooth, pourable batter forms with no lumps.
03 - Gently fold the chopped kimchi and sliced scallions into the batter until evenly distributed. Set aside while preparing 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 in the tamari, sesame oil, maple syrup, and rice vinegar. 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 over medium heat. Pour in half of the kimchi batter, spreading it into a round pancake about 1/2 inch thick. Cook for 3 to 4 minutes until the edges are golden and crisp. Flip carefully and cook another 2 to 3 minutes on the second side. Repeat with the remaining batter, adding more oil as needed.
07 - Transfer the cooked pancakes to plates and top generously with the warm tamari mushrooms. Garnish 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. Serve alongside the pancakes.
# Expert Tips:
01 -
- The contrast of crunchy edges and soft, tangy kimchi inside is the kind of texture combination that makes you close your eyes on the first bite.
- Tamari mushrooms on top feel almost like a cheat code for umami, and they come together in the same pan while the batter rests.
- Everything is done in thirty minutes using one skillet and a single bowl, which means maximum flavor with minimal dishwashing.
02 -
- Drain the kimchi well before chopping because excess liquid will make the batter soupy and prevent a crisp crust from forming.
- The flip is easiest if you use a wide spatula and confidence because hesitating halfway through guarantees a folded mess rather than a clean turn.
03 -
- Cold batter hitting hot oil is the entire trick so if your kitchen is warm stick the batter in the fridge for five minutes before cooking.
- Cook the pancakes slightly longer than you think they need because the extra thirty seconds on each side is what produces that deep golden crunch people chase.