Vegan Kimchi Pancake Tamari Mushrooms (Printable view)
Crispy vegan kimchi pancakes crowned with tamari-glazed mushrooms and scallions for a tangy, savory snack or light main.
# What You'll Need:
→ Vegetables
01 - 1 cup vegan kimchi, drained and roughly chopped
02 - 4 scallions, thinly sliced, plus extra for garnish
03 - 1 cup cremini or shiitake mushrooms, thinly sliced
→ Batter
04 - 1 cup all-purpose flour (or gluten-free blend)
05 - 2 tablespoons chickpea flour (or cornstarch)
06 - 1 tablespoon ground flaxseed
07 - ⅔ cup cold water
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Tamari Mushrooms
10 - 2 teaspoons sesame oil
11 - 2 tablespoons tamari (or soy sauce if not gluten-free)
12 - 1 teaspoon maple syrup
13 - ½ teaspoon rice vinegar
→ For Frying
14 - 2–3 tablespoons vegetable oil
→ Dipping Sauce
15 - 2 tablespoons tamari
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon maple syrup
18 - ½ teaspoon toasted sesame oil
19 - ½ teaspoon gochugaru (Korean chili flakes), optional
20 - 1 teaspoon toasted sesame seeds
# Steps:
01 - In a small bowl, combine the ground flaxseed with 2 tablespoons of water. Let it rest for 5 minutes until thickened to a gel-like consistency.
02 - In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, salt, and black pepper. Pour in the cold water and the prepared flax egg, then mix until you have a smooth, pourable batter with no lumps.
03 - Gently fold the chopped kimchi and sliced scallions into the batter until evenly distributed. Set aside while you prepare the mushrooms.
04 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced mushrooms and sauté for 2 to 3 minutes until they begin to soften.
05 - Stir in the tamari, sesame oil, maple syrup, and rice vinegar. Continue cooking and stirring for about 2 more minutes until the mushrooms are coated in a glossy glaze and most of the liquid has been absorbed. Transfer the mushrooms to a bowl and wipe the skillet clean.
06 - Add another tablespoon of vegetable oil to the skillet and set it over medium heat. Pour in half of the kimchi batter, spreading it into a large pancake about ½ inch thick. Cook for 3 to 4 minutes until the bottom is golden and the edges are crisp. Flip carefully and cook for another 2 to 3 minutes until both sides are evenly browned. Repeat with the remaining batter, adding more oil if needed.
07 - Transfer the pancakes to serving plates, top generously with the warm tamari mushrooms, and sprinkle with additional sliced scallions for garnish.
08 - In a small bowl, whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru if using, and toasted sesame seeds until well combined. Serve alongside the pancakes.
# Expert Advice:
01 -
- The kimchi does most of the flavor work for you, so you get maximum taste with surprisingly little effort.
- Those tamari mushrooms on top turn a simple pancake into something you would happily pay for at a restaurant.
02 -
- Cold water in the batter is not optional, warm water will give you a spongy pancake instead of a crispy one.
- Do not rush the flip, wait until the edges are deeply golden and the pancake releases easily from the pan.
03 -
- Let the batter sit for two minutes before frying so the flour fully hydrates and the pancakes hold together better.
- Use a spoon to press the batter flat in the pan, thinner pancakes crisp up dramatically more than thick ones.