These Vegan Kimchi pancakes are spicy, salty, chewy and perfectly crispy. A quick & satisfying Korean side dish easily made with just 4-ingredients!
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Vegan Kimchi Pancake Ingredients
With so much flavour packed in these vegan savoury Korean pancakes, it’s hard to believe they’re made with just 4 ingredients!
- Kimchi
- Flour
- Potato starch
- and scallions!
I also included a quick korean spicy dipping sauce recipe but honestly, these Kimchi pancakes are so flavourful I often eat them as is.
How to make perfect Vegan Kimchi Pancakes
The ideal Korean pancake has the perfect balance of spiciness, saltiness, chewiness and crunchiness. To achieve a crispy kimchi pancake:
- Combine the flours and salt first and mix using some chopsticks or a fork. Then add in the kimchi, scallions and liquid. Mix until a thick batter forms.
- The key to crispy kimchi pancakes is adding a little oil OR using a really good non-stick pan. I find medium high heat works best here and then reducing the heat to a medium after flipping to the other side to ensure it’s cooked all the way through, but not too hot where it burns. It should take around 10 minutes in total to cook and then it’s ready to be enjoyed.
- The kimchi pancake sauce recipe adds another element of saltiness and a slight nutty-ness which pairs really well with the spiciness from the pancakes.
- If you don’t have any potato starch on hand, rice flour can be used!
How to enjoy Kimchi pancakes
These vegan savory pancakes can be enjoyed for breakfast, lunch, dinner or even as a snack! It can be severed as a main dish or as a side dish to share with others. The pancake on it’s own is delicious as is but even more incredible with the kimchi pancake dipping sauce! It’s best enjoyed warm but oddly satisfying to eat chilled. If you end up having some left overs, they can easily be heated back up on the stove with a little oil to get the crispy-ness back.
More Korean dishes to try!
If you recreate this Vegan Kimchi Pancake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Kimchi Pancakes
- Total Time: 15 minutes
- Yield: 1 Pancake 1x
Description
These Vegan Kimchi pancakes are spicy, salty, chewy and perfectly crispy. A quick & satisfying Korean side dish easily made with just 4-ingredients!
Ingredients
Kimchi Pancake:
- 1/2 cup all purpose flour
- 1/4 cup potato starch (or rice flour)
- 1/4 tsp salt
- 1 cup kimchi, chopped
- 2 scallions roughly chopped into 1 inch pieces
- 3 tbsp kimchi juice
- 1/3–1/2 cold cup water
Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2–1 tsp chili oil
Instructions
- Chop the kimchi into bite sized pieces. Slice the scallion into 1 inch pieces.
- Into a large bowl, combine the flour, potato starch and salt and stir. Then add in the kimchi, kimchi juice, scallion and water. Stir the mixture until a thick batter forms and everything is well combined.
- Heat a large pan over medium high heat. Brush the pan with 1 tsp of oil (omit for oil-free). Pour all the batter onto the pan. Spread the batter to create an even layer. Fry until browned and crispy and the edges look slightly cooked. Flip the pancake and cook for another 3-4 minutes, or until browned and crispy.
- While waiting, prepare the dipping sauce by combining all the ingredients together.
- Once the pancakes are finished, slice into 6-8 pieces and serve with the dipping sauce. Enjoy!
Notes
- all purpose flour can be substituted with gluten free all purpose flour
- potato starch can be substituted with rice flour
- batter can be made ahead of time and stored in the fridge for up to 2 days
- left over pancakes can be stored in the fridge in a air tight container and then reheated on the stove with a little oil to crisp up again
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 423
- Sugar: 3.1g
- Sodium: 259mg
- Fat: 1.3g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0
- Carbohydrates: 93.5g
- Fiber: 3.6g
- Protein: 9.5g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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Don’t often use kimchi so had some leftover and saw this recipe as an opportunity to use it up – were delicious and I might buy more kimchi soon just to have this again 😅 came together very quickly too!
Like usual, Lisa’s recipe is on point.
And this one is simple and quick to put together.
I also did some waffles with the batter for a different crispiness/fluffiness ratio and loved it!
These are one of my favorite quick dinners when I’m craving something really umami. Was over at a friends and she made them for us and I’ve been hooked ever since. (Plus I learned to do a flawless pan flip when making this!)
I need to make these again! I love kimchi pancakes so being able to make them at home is such a game changer. Really filling too 🙂
Thank you so much, I made this yesterday and absolutely loved how it came out. I’m low-key addicted to kimchi pancakes in Korean takeout places, I’m SO happy I can make them at home now and they come out even better!
Made this tonight – using kimchi that was also your recipe! – and it was so good, so easy, and the sauce really made it. Thank you!
Came out perfectly!! Love all okonomikitchen recipes !!
This recipe is perfect for mornings when I’m craving something savory! The rice flour gives it a nice chewy texture and the green onions are a yummy addition. The only adjustment I made was leaving out the salt because my kimchi was salty enough on its own. Thank you for the recipe!
This was so delicious and super easy! ❤ Thank you for the great recipe!
My daughter says I made it better than the Korean restaurants. Thank you for the recipe!