Vegan Kimchi Pancake Tamari Mushrooms

The rain was hammering against the kitchen window so hard I could barely hear the sizzle of the pan, and honestly that was exactly the kind of afternoon that demanded something crispy and bold.

My roommate walked in, took one bite, and immediately declared these better than the ones from our local Korean spot, which I think was flattery but I accepted it anyway.

Ingredients

• Vegan kimchi (1 cup, drained and chopped): The soul of this dish, so use one that smells tangy and has been fermenting a while.
• Scallions (4, thinly sliced): They bring a fresh bite that cuts through the richness beautifully.
• Cremini or shiitake mushrooms (1 cup, sliced): Shiitake gives deeper flavor, but cremini works great and is easier to find.
• All-purpose flour (1 cup): A gluten-free blend works too if you need it.
• Chickpea flour or cornstarch (2 tablespoons): This is the trick to getting that shatteringly crisp edge.
• Ground flaxseed (1 tablespoon): Mixed with water it becomes your egg replacement and binder.
• Cold water (2/3 cup): Cold liquid in the batter is key for a lighter, crispier pancake.
• Salt and black pepper: Just a pinch of each to season the batter.
• Sesame oil (2 teaspoons for mushrooms, 1/2 teaspoon for sauce): Toasted sesame oil is non-negotiable here for that nutty depth.
• Tamari (2 tablespoons for mushrooms, 2 tablespoons for sauce): Use tamari to keep it gluten-free, or soy sauce if that is not a concern.
• Maple syrup (1 teaspoon for mushrooms, 1 teaspoon for sauce): A tiny amount balances the salt and acid perfectly.
• Rice vinegar (1/2 teaspoon for mushrooms, 1 tablespoon for sauce): Adds brightness to both the mushrooms and the dipping sauce.
• Vegetable oil (2 to 3 tablespoons): You need this for frying, and do not skimp or you will not get that golden crust.
• Gochugaru (1/2 teaspoon, optional): Korean chili flakes in the dipping sauce add gentle warmth and color.
• Toasted sesame seeds (1 teaspoon): A finishing sprinkle that makes everything feel complete.

Instructions

Make the flax egg:

Stir ground flaxseed with two tablespoons of water in a small bowl and walk away for five minutes while it thickens into a gel.

Build the batter:

Whisk both flours with salt and pepper, then pour in the cold water and flax egg, stirring until you have a smooth pourable consistency.

Fold in the good stuff:

Gently mix the chopped kimchi and sliced scallions into the batter, making sure they are evenly distributed.

Cook the tamari mushrooms:

Sauté the mushrooms in a hot skillet with vegetable oil until soft, then add tamari, sesame oil, maple syrup, and rice vinegar, stirring until they are glazed and sticky.

Fry the pancakes:

Wipe the skillet, add oil over medium heat, pour in half the batter, spread it thin, and cook until golden underneath before flipping to crisp the other side.

Whisk the dipping sauce:

Combine tamari, rice vinegar, maple syrup, sesame oil, gochugaru, and sesame seeds in a small bowl until smooth.

Assemble and serve:

Top each pancake with the warm glazed mushrooms and a generous shower of sliced scallions, then pass the sauce.

Save

We ended up standing around the counter eating these straight from the cutting board because plating felt like too much effort, and somehow that made them taste even better.

My Favorite Little Tweaks

Sometimes I throw a handful of shredded zucchini or carrot into the batter when I want to feel virtuous, and honestly the pancakes are just as crispy with the extra vegetables tucked inside.

What to Serve Alongside

A simple miso soup or a quick cucumber salad turns these pancakes into a full meal without much extra work.

Keeping Leftovers Crispy

If you have any left, reheat them in a dry skillet instead of the microwave to bring back that crunch.

• Store leftover pancakes between layers of parchment paper so they do not stick together.
• The dipping sauce keeps in the fridge for a week and is great on rice bowls too.
• Always check your kimchi label for hidden fish sauce if you are keeping this fully vegan.

Save

These pancakes are proof that a handful of humble ingredients can become something wildly satisfying when you let them sizzle long enough.

Common Questions

→ How do I keep the pancakes crispy?

Make sure the skillet is hot and use enough oil to create a thin sizzle. Fry until edges are golden before flipping and avoid overcrowding the pan so steam doesn't soften the crust.

→ Can I make this gluten-free?

Use a gluten-free all-purpose flour blend and tamari labeled gluten-free. Adjust water slightly if the batter feels too thick, aiming for a pourable consistency.

→ What can I substitute for tamari?

Regular soy sauce works if gluten isn't a concern. For a lower-sodium option, use a light soy or dilute tamari with a splash of water and add a pinch of salt to taste.

→ How do I prepare the tamari mushrooms?

Sauté sliced cremini or shiitake in sesame oil until soft, then add tamari, maple syrup, and rice vinegar. Cook until the liquid reduces to a glaze that coats the mushrooms.

→ How should leftovers be stored and reheated?

Store cooled pancakes and mushrooms separately in airtight containers in the fridge for up to 3 days. Reheat pancakes in a skillet over medium heat to restore crispness; warm mushrooms gently in a pan or microwave.

→ Can I add more vegetables to the batter?

Yes—shredded carrots, zucchini, or finely chopped cabbage fold into the batter nicely. Squeeze excess moisture from watery veg to keep the batter from becoming soggy.