Vegan Kimchi Pancakes

Vegan Kimchi Pancakes

These Crispy Vegan Kimchi Pancakes are a re-make of traditional Kimchi Pancakes also known as Kimchijeon or Kimchi-buchimgae. Get the recipe below.

What are Vegan Kimchi Pancakes?

Kimchi Pancakes are perfectly chewy and crisp as well as salty and spicy! This vegan version makes them accessible to everyone. They are a delicious side dish, snack or light lunch.

Do you need any specialist ingredients?

To make this recipe you’ll need:

  • Kimchi
  • Spring onions
  • Sugar
  • Flour
  • Water
  • Vegetable oil

All are easy to find except perhaps kimchi. It’s becoming more common to find it in supermarkets but if you can’t you’ll find it in your local Asian market.

Kimchi pancake

What is kimchi?

Kimchi is a type of fermented condiment made from cabbage and other vegetables. It’s a type of Korean food that is served alongside a wide range of dishes. The process is known as lacto-fermentation which is similar to how preserves like sauerkraut.

It’s made by brineing the cabbage, draining it then rubbing it with a spice paste made from garlic, ginger, sugar and gochugaru as well as fish sauce (not very vegan!) Once the spice paste has been added to the cabbage and any other vegetables being used it is jarred and left to ferment.

Is kimchi vegan?

Kimchi is usually made with fish sauce which means it’s not vegan however some varieties do omit it. Make sure to check the ingredients on the back of the jar or make your own.

Kimchi pancake

The recipe

Kimchi pancake

Vegan Kimchi Pancakes

These Crispy Vegan Kimchi Pancakes are a re-make of traditional Kimchi Pancakes also known as Kimchijeon or Kimchi-buchimgae.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course lunch, Snack
Cuisine Korean
Servings 2 pancakes
Calories 104.27 kcal

Ingredients
  

  • 100 g vegan kimchi
  • 2 spring onions
  • 0.25 tsp sugar
  • 50 g flour
  • 60 g water
  • 2 tbsp vegetable oil

Instructions
 

  • Combine the kimchi, spring onion, sugar, flour, and water in a mixing bowl and stir to combine into a batter.
  • Heat a frying pan over a medium high heat.
  • Add the oil to the pan.
  • Spoon half of the batter into the pan and press down to make a circle.
  • Cook for 5 minutes or until golden and crisp on the bottom.
  • Flip the pancake over and cook for another 5 minutes.
  • Repeat with the second half of the mixture and serve.

Nutrition

Calories: 104.27kcalCarbohydrates: 21.66gProtein: 3.35gFat: 0.52gSaturated Fat: 0.08gPolyunsaturated Fat: 0.23gMonounsaturated Fat: 0.04gSodium: 252.92mgPotassium: 135.38mgFiber: 1.79gSugar: 1.38gVitamin A: 166.14IUVitamin C: 2.25mgCalcium: 29.79mgIron: 2.59mg
Keyword kimchi
Tried this recipe?Let us know how it was!

More savoury pancake recipes

For all of the vegan pancakes available on the blog check out the pancake recipe collection.



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