Vegan Kimchi Pancakes
by Emily Harris
Lover of the savoury pancake, meet kimchi pancakes. Savoury pancakes to kick start (or end) and day of the week with a hit of spice. This is an adaptation of kimchijeon (korean savoury pancakes) with ingredients that were already in my kitchen.
For the pancakes:
1 "flax egg" (2 dessert spoons of powdered flax seed + 4 dessert spoons of boiling water stirred)
4 dessert spoons soy sauce
3 dessert spoons vegan kimchi liquid
95g sieved flour (I used wholemeal)
250g vegan kimchi
2 spring onions
Some neutral oil to fry them
Mix flax "egg", soy + kimchi liquid in a bowl, add the flour and mix together to get a smooth batter.
Cut the kimchi and spring onion into small pieces (leave some out to garnish the pancakes later)
Mix the veggies into the batter. (Adding the cut kimchi will make the paste more liquid, add a tiny bit of extra flour if needed, and if the paste is too thick you can add some water to loosen)
Heat a non-stick frying pan over a medium heat. Ad 1-2tsp neutral oil (sunflower works well)
Ladle the batter into the centre of the pan.
Flip when they turn golden brown on underneath, and you see bubbles start to form on the surface (around 2-3 minutes). Cook for a further 2-3 minutes
Remove from the pan and place on kitchen paper to absorb the excess oil
Garnish with the reserved kimchi + cut spring onion and pour okonomi sauce all over
(they are traditionally eaten with a rice vinegar sauce but I love okonomi)
Pair with a vegetable stir fry for a more substantial meal. Enjoy!
By Emily Harris
Emily is our Social and Content Assistant who you’ll find at an art gallery, snapping away on her camera, or updating her Instagram with a gin in hand (so millennial).