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Recipe: Vegan Kimchi Pancakes (Wow they’re easy!)

Filed under: Recipes & Cooking

About a year ago, overwhelmed by vast quantities of napa cabbage, carrots, scallions, and daikon from my CSA, I started making kimchi, and lots of it. It’s pretty easy, it’s totally delicious, and it lasts much, much longer than fresh vegetables. Over the summer, I discovered I could sink indefinite quantities of bok choy into kimchi as well, so I started making even more of the stuff. (Would you like a kimchi recipe/tutorial? Leave a comment to let me know!)

Until quite recently, all this kimchi was used strictly as a condiment (great on burgers!) or a side dish, with maybe some really lazy recipe mixinage (Amy’s microwaved mac and cheeze with kimchi? yum!). But I’d long harbored a hankering for Kimchi pancakes. They’re friggin delicious, but the kimchi pancakes at Korean restaurants are almost never vegan, because traditionally-made kimchi contains fish sauce. So it was finally time to DIY.

I made some. They were delicious! They were popular on instagram and generated backhanded complements on twitter. And Andrea told me I’d better blog the recipe. So, recipe below the pic!

Jason’s Recipe for So-Easy-You-Probably-Don’t-Even-Need-a-Recipe Vegan Kimchi Pancakes!

Hopefully you’ve already made your own kimchi, which takes a few days. But the kind from the store will work just fine. (As long as it doesn’t have fish sauce in it!)

Drain the kimchi, saving the juice. Then chop it up, about into the size of those other popular pancake mixins, blueberries. You’ll want about 2-cups’ worth.

Mix the chopped kimchi in a big bowl with:

  • 1 cup flour. (I used white whole-wheat this time; all-purpose flour would be more traditional but less wholesome. You could also mix proportions. I found all whole-wheat to be totally delicious.)
  • 3 tsp egg replacer powder. (You’re not still pre-mixing your egg replacer, are you?!)
  • 1 chopped scallion
  • Salt to taste. (Quite possibly none if your kimchi is already pretty salty and/or you like dipping the finished pancakes in soy sauce.)
  • The kimchi juice you drained and saved.
  • Enough water so the batter is runny enough to fill pan with only a little pushing. (This can be kind of trial and error. Just keep in mind how much easier it is to add more water than to remove it.)

Put a bit of oil in a cast iron pan over medium heat. Ladle in some batter, spreading with the ladle to fill the pan bottom. A bit of lumpiness is fine. Give it 3-4 minutes and flip it with a spatula. (I’m a total spazz and can’t flip most stuff real chefs can, but even I could flip these.) Then cook the other side for another 3-4 minutes. That’s it! Enjoy!

(Please leave a comment if you try these, or if you have suggestions for making them better, or if you like to spell kimchi differently than I do.)

12 Comments

  1. Comment by

    Andrea

    on #

    Awesome post. I had no idea Kimchi had fish sauce in it. And now I want to know how you make Kimchi!

  2. Comment by

    Mark

    on #

    Wow! Great idea. I love making kim chi, and although I’ve made a kim chi pizza and also stir fries using it, never thought of a pancake. Cool.

    Here’s a post I did awhile back with some recipes:
    http://soulveggie.blogs.com/my_weblog/2009/12/recipes-deep-kimchi-sauerkraut.html

    Best, Mark

  3. Comment by

    Roy Heath

    on #

    Living in Scotland and only ever eaten once in a Koran (Vegan) restaurant when I was in New York some years ago. I’m not only going to need a recipe for Kimchi but I’m going to have to look for the Scottish equivalents of some of the vegetables in your recipe.

  4. Comment by

    David

    on #

    Have you tried doing his using the Vegg?

  5. Comment by

    Jason Das

    on #

    Thanks, folks!

    @Andrea and Roy, I will do up a recipe! I need to make another batch soon anyway, so I’ll take notes and photos. And try to figure out Scottish equivalents!

    @Mark, thanks for sharing your post and please do try the pancakes!

    @David. Nope. Should I? My impression is that the Vegg is more for eggy flavor/color/yolkiness and less for the baking/binding/leavening properties…

  6. Comment by

    A

    on #

    Have you tried the Wildbrine kimchi? They’re little bright colored cubes in the raw section and are the most delicious thing!

  7. Comment by

    TheGreenFighter

    on #

    I loooooovvvveeeee Kimchi! Please post a tutorial about how to make it!
    Thx’
    Btw: Great Stuff on your site!!!
    Green Greetz….

  8. Comment by

    Monica

    on #

    My Vegan Kimchi recipe is super easy and simple.
    I won’t elaborate on how to wilt napa cabbage with sea salt since you probably know already. ^^
    For seasoning, finely grind 2 large onion, 3 red bell pepper, 10 garlic cloves, 1″ piece of ginger, 1 apple in a food processor to a runny consistency by adding almond milk. Then mix in about the equal amount of good quality red pepper powder.
    Feel free to substitute apple with pear or radish. And almond milk with just water. Be creative and it should be ready to enjoy the next day.

  9. Comment by

    Debbie

    on #

    I’d love a kimchi recipe! Thx so much!!

  10. Comment by

    tofu_hunter

    on #

    How much kimchi do you use in the recipe? A whole jar? What size jar?

  11. Comment by

    Mark

    on #

    Way cool with the pancakes! Here’s a link to my post awhile back about making Kim Chi…

    http://soulveggie.blogs.com/my_weblog/2009/12/recipes-deep-kimchi-sauerkraut.html

    I even put a “Kim Chi” pizza recipe in my book (the 1st vegan pizza cookbook):

    http://www.hearthealthypizza.com

    Making Kim Chi is so easy…. as I write this, I’m actually having some over rice/millet for breakfast!!!

  12. Comment by

    Mili

    on #

    You should post links to your recipes all the time, what’s the purpose of posting pictures of deliciously looking dishes without sharing the recipe with your followers? It makes me wonder… Keep on sharing them please :)

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