Courtney Fraley is a Veterinary Nurse hailing from Chicago who has journeyed worldwide to work with animals, from rescuing bears in Vietnam to rehabilitating panthers in Florida. She now uses her kitchen as a portal to create vegan versions of global dishes. Through the magic of food, she invites readers on a whimsical journey, promising to transport them to culinary wonderlands. In this article, she shares her recipe for Korean Kimchi Pancakes.
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There’s something about good food that takes me to another place. Anything that has the ability to transport you out of your body to some special place, hold onto that. That’s the magic. If you’ve never had a kimchi pancake, you’re in for a treat. There are so many directions you can go with these babies, but I chose a fluffy slightly sweet pancake with a crispy outside. Stuffed with vegan Korean kimchi, fresh green onions, and topped with spicy mayo.
Ingredients You’ll Need
Vegan Korean Kimchi Pancakes
- Oat Milk, or other plant milk
- Apple Cider Vinegar, or lemon juice
- Flour
- Baking Powder
- Sugar
- Salt
- Vegan Kimchi
- Green Onions
Spicy Mayo
- Sriracha
- Plant Mayo
How To Make This Kimchi Pancakes
Step 1: Preparing Kimchi Pancakes Batter
- Mix plant milk with apple cider vinegar and set aside.
- Mix flour, baking powder, salt, and sugar until thoroughly combined. Whisk in plant milk mixture until batter is smooth, then add kimchi and green onions. Reserve a small handful of green onions to top finish pancakes with.
Step 2: Pan-frying Kimchi Pancakes
- Heat a large frying pan over medium-low. Spray generously with a non-stick cooking spray or lightly oil the pan.
- Pour batter into the pan forming one giant pancake or 3-4 smaller pancakes (for full instructions- see description above). Cook the first side on medium-low for 7-8 minutes or until almost all the batter is cooked. Cover the pan for an additional 1-2 minutes to help cook the remaining batter on top (this will help with the dreaded flip of a giant pancake).
Step 3: Flip and Cool
- Flip the pancake and cook an additional 3-5 minutes or until slightly crispy. Remove from the pan and let it cool on a cooling rack if you have one. This will help release the steam to avoid a soggy pancake (it’s going to be amazing regardless).
Korean Kimchi Pancakes – Recipe Card
Korean Kimchi Pancakes
Ingredients
- Vegan Korean Kimchi Pancakes
- 1 Cup Oat Milk - or other plant milk
- 1 Teaspoon Apple Cider Vinegar - or lemon juice
- 1 Cup Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Sugar
- 1/2 Teaspoon Salt
- 1 Cup Vegan Kimchi - link to make you own above
- 1/2 Cup Green Onions - thinly sliced (reserve some to top)
Spicy Mayo
- 1 Tablespoon Sriracha
- 1/4 Cup Plant Mayo
Instructions
- Mix plant milk with apple cider vinegar and set aside.
- Mix flour, baking powder, salt, and sugar until thoroughly combined. Whisk in plant milk mixture until batter is smooth, then add kimchi and green onions. Reserve a small handful of green onions to top finish pancakes with.
- Heat a large frying pan over medium-low. Spray generously with a non-stick cooking spray or lightly oil the pan.
- Pour batter into the pan forming one giant pancake or 3-4 smaller pancakes (for full instructions- see description above). Cook the first side on medium-low for 7-8 minutes or until almost all the batter is cooked. Cover the pan for an additional 1-2 minutes to help cook the remaining batter on top (this will help with the dreaded flip of a giant pancake).
- Flip the pancake and cook an additional 3-5 minutes or until slightly crispy. Remove from the pan and let it cool on a cooling rack if you have one. This will help release the steam to avoid a soggy pancake (it’s going to be amazing regardless).
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More Vegan Recipes You Might Like
If you enjoyed these kimchi Pancakes, You Might Also Like This Vegan Biscuits and Mushroom Gravy by the same author. Click here to get the recipe.
Connect with Courtney on Instagram and at farawaykitchen.com
