Vegan kimchi pancakes
11 Jan 2021
These Korean pancakes are so easy to do and make a great snack, starter or light meal. I served these with a side of stir fried greens and a chilli lime dipping sauce. Don't have kimchi? Don't fret! You can add all kinds of chopped veg in its place - try finely shredded red or green cabbage, peppers, carrots, kale, sprouts and add some fresh chilli or dried chilli flakes. If you want to get fancy, you can make your own vegan kimchi, or vegan kalette kimchi.
Serves 2
Ingredients
Pancakes
1 cup gram flour
1 clove garlic, minced
1 tsp minced ginger
1 tsp miso paste
1 tbsp soy sauce
1/2 cup kimchi, chopped (or other chopped veg)
Handful of chopped spring onions or chives
1 clove garlic, minced
1 tsp minced ginger
1 tsp miso paste
1 tbsp soy sauce
1/2 cup kimchi, chopped (or other chopped veg)
Handful of chopped spring onions or chives
Dipping sauce
1 tbsp tamari / soy sauce
1 tbsp lime juice / black rice vinegar / balsamic
1 tbsp chilli oil / sesame oil
1 tbsp water
Method
Mix all the pancake ingredients together, adding water in small amounts until you get a thick batter.
Heat up a large non-stick frying pan over a medium-high heat. Add a small amount of cooking oil (rapeseed, groundnut or sunflower), just enough to coat the pan. Using a ladle or large serving spoon, add the batter to the hot pan. I made small ones, about the size of the palm of your hand, but they work whatever size you make them. The smaller ones are just easier to handle! Cook for 2-3 minutes - until golden underneath and there are bubbles on the top - then flip and cook for a further 2 minutes.
For the dipping sauce, simply whisk together all the ingredients in a small bowl.
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