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.
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.)