Description
A crispy and savory vegan kimchi pancake packed with tangy fermented cabbage and green onions, topped with glossy tamari sautéed mushrooms for a rich umami finish. Perfect for brunch, lunch, or a bold plant based dinner.
Ingredients
Units
Scale
- 1 cup chopped kimchi, well drained
- 0.75 cup all purpose flour
- 0.25 cup cornstarch
- 0.75 cup water
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups mushrooms, sliced
- 2 tablespoons tamari
Instructions
- Heat a skillet over medium heat for 2 minutes.
- In a mixing bowl, whisk all purpose flour, cornstarch, water, sesame oil, salt, and black pepper until smooth.
- Stir in chopped kimchi and sliced green onions until evenly combined.
- Add a thin layer of oil to the hot skillet and pour the batter in, spreading into an even round about 0.5 inch thick.
- Cook for 4 to 5 minutes until the bottom is golden and crisp, then carefully flip and cook another 4 to 5 minutes.
- In a separate pan, sauté sliced mushrooms over medium heat for 5 to 6 minutes until tender and lightly browned.
- Stir tamari into the mushrooms and cook for 1 additional minute until glossy.
- Spoon tamari mushrooms over the pancake, slice into wedges, and serve hot.
Notes
- Drain kimchi well to prevent excess moisture in the batter.
- Cook on medium heat to achieve a crisp exterior without burning.
- Flip only when the bottom is fully golden to prevent breaking.
- Reheat leftovers in a skillet to restore crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg