Vegan Kimchi Pancake Tamari Mushrooms

The sizzle of batter hitting a hot pan on a rainy Tuesday evening taught me more about kimchi pancakes than any cookbook ever could. I had a jar of vegan kimchi that had been sitting in my fridge for two weeks, daring me to do something beyond eating it straight from the jar with chopsticks. That night, half experimenting and half just hungry, I threw together a pancake that crackled at the edges and filled my tiny apartment with the most addictive sour-savory smell. I burned the first one badly, but the second one was pure gold.

I served these to my neighbor Dave last winter after he helped me carry groceries up four flights of stairs in the snow. He stood in my kitchen eating straight from the pan, sauce dripping onto his boots, and refused to leave until I promised to make them again.

Ingredients

• Vegan kimchi (1 cup, drained and chopped): The older and funkier your kimchi, the better the pancake will taste, so do not use a freshly opened jar.
• Scallions (4, thinly sliced): Slice them on a sharp diagonal for maximum visual appeal and a mild onion crunch that balances the fermented punch.
• Cremini or shiitake mushrooms (1 cup, sliced): Shiitake bring deeper umami but cremini work beautifully and cost less.
• All-purpose flour (1 cup): A gluten-free blend works too, though the texture shifts slightly toward tender rather than chewy.
• Chickpea flour (2 tablespoons): This small addition gives the pancake body and a subtle nuttiness that plain flour lacks.
• Ground flaxseed (1 tablespoon): Mixed with water it creates a bind that holds everything together without eggs.
• Cold water (2/3 cup): Cold liquid keeps the batter from getting gummy and helps achieve that shatteringly crisp exterior.
• Salt and black pepper: Just a pinch of each because the kimchi and tamari already carry serious seasoning.
• Sesame oil (2 teaspoons): This is for glazing the mushrooms and its toasty aroma is non-negotiable.
• Tamari (2 tablespoons for mushrooms, 2 for sauce): Use tamari to keep it gluten-free, or soy sauce if that is not a concern for you.
• Maple syrup (1 teaspoon for mushrooms, 1 for sauce): A whisper of sweetness rounds out the salty and sour notes perfectly.
• Rice vinegar (1/2 teaspoon for mushrooms, 1 tablespoon for sauce): Bright acidity that keeps the glaze from feeling heavy.
• Vegetable oil (2-3 tablespoons): You need a generous coating in the pan for that fried crunch.
• Gochugaru (1/2 teaspoon, optional): Korean chili flakes add gentle heat and a beautiful red fleck throughout the dipping sauce.
• Toasted sesame seeds (1 teaspoon): Sprinkle them into the sauce for a nutty finish that ties everything together.

Instructions

Make your flax egg:

Stir ground flaxseed with two tablespoons of water in a small bowl and walk away for five minutes until it thickens into a gelatinous bind that looks quietly weird but works like magic.

Build the batter:

Whisk both flours with salt and pepper in a large bowl, then pour in the cold water and flax mixture, stirring until smooth and pourable with no dry pockets remaining.

Fold in the good stuff:

Tip the chopped kimchi and sliced scallions into the batter and fold gently so you get pockets of kimchi throughout rather than an even distribution.

Glaze the mushrooms:

Heat a tablespoon of oil in your skillet over medium-high, sauté the mushrooms until they soften and darken, then pour in tamari, sesame oil, maple syrup, and rice vinegar, stirring until every mushroom glistens and the liquid disappears.

Fry the pancakes:

Wipe the skillet, add fresh oil over medium heat, pour in half the batter and spread it into a thick round, then cook until the edges pull away and turn deeply golden 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 and stir until the syrup dissolves into something dark and irresistible.

Assemble and devour:

Pile the warm glazed mushrooms onto each pancake, scatter extra scallions over the top, and serve with the sauce for dipping while everything is still hot and crackling.

Save

One Sunday I packed leftover pancakes cold into a lunch container and ate them sitting on a park bench, and even at room temperature the tangy chew made me close my eyes and smile.

What If I Want Extra Vegetables In There

Shredded carrots or grated zucchini tuck right into the batter without changing the texture much, and I actually prefer the sweetness that carrots bring against the sour kimchi.

Handling the Heat Level

If you like things fiery, a spoonful of kimchi brine or a minced fresh chili in the batter wakes everything up, but taste your kimchi first because some brands are already shockingly spicy on their own.

Keeping Leftovers Crisp (Sort Of)

These pancakes are best straight from the pan and no reheating method truly recovers that initial crackle, but a quick toast in a dry skillet comes closest.

• Store leftovers separated by parchment paper so they do not steam each other into sadness.
• Reheat in a dry skillet for two minutes per side rather than using a microwave.
• Eat them within a day because kimchi only gets funkier and the batter softens quickly overnight.

Save

Make these once and they will become that recipe you reach for whenever the fridge looks empty but you still want something that feels special. Keep a jar of kimchi around and you are never more than thirty minutes from very happy eating.

Recipe Questions & Answers

→ How do I keep the pancake crisp?

Use a hot nonstick skillet and enough oil to coat the pan. Spread the batter thinly for an edge crisp, and avoid crowding the pan so steam can escape while frying.

→ Can I make this gluten-free?

Yes. Substitute a gluten-free all-purpose blend and use tamari labeled gluten-free. Ensure kimchi contains no non-vegan fish sauce by checking the label.

→ How should I cook the tamari mushrooms?

Sauté mushrooms in sesame oil over medium-high heat until they release moisture, then add tamari, maple and rice vinegar and cook until glazed and most liquid evaporates for concentrated umami.

→ Any tips for flipping the pancake?

Wait until the edges are set and golden, loosen with a spatula, then flip in one smooth motion. Use a thin spatula and support the underside to prevent tearing.

→ Can I add more vegetables to the batter?

Yes. Fold in shredded carrots, zucchini, or sliced mushrooms for extra texture—squeeze excess moisture from zucchini to avoid a soggy batter.

→ How do I store and reheat leftovers?

Store cooled pancakes and mushrooms separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore crispness rather than using a microwave.