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.
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.
Recipe type:
