Vegan Kimchi Pancake Tamari Mushrooms (Printable version)
Savory kimchi pancake finished with tamari-glazed mushrooms and scallions, ready in 30 minutes.
# What you 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 - 2/3 cup cold water
08 - 1/2 teaspoon salt
09 - 1/4 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 - 1/2 teaspoon rice vinegar
→ For Frying
14 - 2 to 3 tablespoons vegetable oil
→ Dipping Sauce
15 - 2 tablespoons tamari
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon maple syrup
18 - 1/2 teaspoon toasted sesame oil
19 - 1/2 teaspoon gochugaru (Korean chili flakes), optional
20 - 1 teaspoon toasted sesame seeds
# How To:
01 - In a small bowl, combine the ground flaxseed with 2 tablespoons of water. Let it rest for 5 minutes until thickened to create a flax egg substitute.
02 - In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, salt, and black pepper. Pour in the cold water and add the prepared flax egg, stirring until a smooth, pourable batter forms.
03 - Gently fold the chopped kimchi and sliced scallions into the batter until evenly distributed. Set aside while preparing 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 to a bowl and wipe the skillet clean.
06 - Add another tablespoon of oil to the skillet and place over medium heat. Pour in half of the kimchi batter, spreading it into a large pancake about 1/2 inch thick. Cook for 3 to 4 minutes until the edges are golden and crisp. Flip carefully and cook for another 2 to 3 minutes on the second side. Repeat with the remaining batter, adding more oil as needed.
07 - While the pancakes cook, whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru, and toasted sesame seeds in a small bowl until well combined.
08 - Transfer the pancakes to plates, top generously with the warm tamari-glazed mushrooms, and garnish with additional sliced scallions. Serve with the dipping sauce on the side.
# Expert Advice:
01 -
- The contrast of crispy edges and chewy centers loaded with tangy kimchi will ruin you for plain pancakes forever.
- Tamari glazed mushrooms on top make this feel like a restaurant dish that secretly took you twenty minutes.
02 -
- If your kimchi is very wet, squeeze it gently before chopping or your batter will be too loose and the pancake will fall apart in the pan.
- Do not flip the pancake until the edges look deeply golden and release easily from the pan, because patience here is the difference between a crisp beauty and a messy scramble.
03 -
- Cold water in the batter is the single trick that makes the difference between a soggy pancake and one that shatters when you bite into it.
- Let the pancake cook undisturbed for the first three minutes so a proper crust can form before you even think about flipping.