Recipe: Kimchi Pancakes (Vegan & Gluten-Free)

Categories: BLOG

Recipe: Kimchi Pancakes (Vegan & Gluten-Free)

Thanks to the pandemic we are all flexing our Guy Fieri day dreams in real life, including me!

I saw someone eating Kimchi Pancakes on Instagram and it inspired me to find a simple (vegan, gluten-free) recipe that I could make at home. If you have ever had kimchi or a kimchi pancake, you may either love it or hate it – so, let me say…this recipe might not be for everyone.

But, if you love spice and sour…then this might be your jam. It’s very quick and easy to make (once you have secured the ingredients)! I’m still in shock I made them. I found the recipe at…TheKitchn.Com

Ingredients Needed:

1 cup Cabbage Kimchi
1/4 cup All-Purpose Flour *Make it Gluten-Free Flour for a GF Recipe
1/4 cup Rice Flour
1/2 Teaspoon Kosher Salt
2 Scallions, Finely Chopped
Vegetable Oil for frying

1. Drain the kimchi, reserving the juice. Measure the juice and top off with water if necessary to make 1/2 cup liquid.

2. Coarsely chop the kimchi.

3. Finely chop the Scallions. *This is as fine as my patience would allow

4. Add 1/4 cup of White Rice Flour

5. Add 1/4 Cup of Gluten-Free Flour

6. Pink Himalayan Sea Salt to taste.

7. Add the Kimchi Liquid (*I had to add water to mine).

8. In a large bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water. Let stand for 10 minutes. Stir in the chopped kimchi and scallions.

*Mobb Deep is indeed my tone for when my timer is up!

9. Heat a large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon to make a pancake about 5 inches in diameter.

Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is crispy and golden, about 2 minutes more. Remove from skillet and drain on towels. (Work in batches and add more oil to the pan as necessary.)

*I actually used less oil, just a couple of sprays of Olive Oil for a lower calorie version.

I served with some Trader Joes Sriracha and it was Fuego! I highly recommend you try it!

vashtie