Vegan Kimchi Pancake With Tamari

The sizzle of batter hitting a hot pan is one of those sounds that makes everyone in the house wander into the kitchen, and these kimchi pancakes have that effect every single time. I started making them on rainy Sunday afternoons when I craved something savory but could not be bothered with a long grocery run. A jar of vegan kimchi from the back of the fridge changed everything. Now they show up at nearly every casual gathering I host.

My friend Mina practically lived at my apartment one particularly cold November, and these pancakes became our standing agreement whenever she walked through the door. She would slice the scallions while I handled the batter, and we eventually stopped measuring anything because our hands just knew. One night we made seven pancakes in a row because we kept eating them straight from the pan before the second one even finished cooking.

Ingredients

• Vegan kimchi (1 cup, drained and roughly chopped): The star of the show, so find one with a lively, sharp tang and make sure no fish sauce is hiding in the ingredients list.
• Scallions (4, thinly sliced, plus extra for garnish): Slice them on a sharp diagonal for a prettier finish and a more delicate bite.
• Cremini or shiitake mushrooms (1 cup, thinly sliced): Shiitake bring a deeper, woodsy flavor, but cremini are easier to find and still delicious.
• All-purpose flour (1 cup, or gluten-free blend): The base of the batter, and a good gluten-free blend works seamlessly if you need it.
• Chickpea flour (2 tablespoons, or cornstarch): This small addition gives the pancake a subtle chew and helps with browning.
• Ground flaxseed (1 tablespoon): Mixed with water, it becomes the binder that holds everything together without eggs.
• Cold water (2/3 cup): Cold liquid is a small trick that keeps the batter from getting gummy.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Just enough to season the batter without competing with the bold kimchi flavor.
• Sesame oil (2 teaspoons, for mushrooms): Toasted sesame oil finishes the mushrooms with a warm, nutty aroma that ties everything to its Korean roots.
• Tamari (2 tablespoons, for mushrooms, plus 2 for dipping sauce): A deeply savory, slightly mellow alternative to soy sauce that also keeps things gluten-free.
• Maple syrup (1 teaspoon for mushrooms, 1 teaspoon for sauce): A touch of sweetness rounds out the salty and sour notes beautifully.
• Rice vinegar (1/2 teaspoon for mushrooms, 1 tablespoon for sauce): Adds brightness without overpowering the dish.
• Gochugaru (1/2 teaspoon, optional, for sauce): Korean chili flakes bring a gentle, fruity heat that elevates the dipping sauce.
• Toasted sesame seeds (1 teaspoon, for sauce): A final sprinkle of texture and toasty flavor in every dip.
• Vegetable oil (2 to 3 tablespoons, for frying): You need a neutral oil with a high smoke point to get those edges genuinely crisp.

Instructions

Make the flax egg:

Stir the ground flaxseed with 2 tablespoons of water in a small bowl and set it aside for about 5 minutes until it thickens into a gel-like consistency. This humble little mixture is what holds your pancake together without any eggs.

Build the batter:

In a large bowl, whisk together the all-purpose flour, chickpea flour, salt, and pepper until evenly combined. Pour in the cold water and the flax egg, then whisk until you have a smooth, pourable batter with no dry pockets.

Fold in the good stuff:

Gently fold the chopped kimchi and sliced scallions into the batter so they are evenly distributed without overmixing. Let it sit while you cook the mushrooms.

Glaze the mushrooms:

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat and sauté the mushrooms for 2 to 3 minutes until they start to soften and release their aroma. Stir in the tamari, sesame oil, maple syrup, and rice vinegar, and cook for another 2 minutes until the mushrooms are coated in a glossy glaze and the liquid has mostly disappeared.

Cook the pancakes:

Wipe out the skillet, add another tablespoon of oil, and heat it over medium heat before pouring in half the batter and spreading it into a circle about half an inch thick. Cook for 3 to 4 minutes until the bottom is golden and crisp at the edges, then flip carefully and cook another 2 to 3 minutes on the other side. Repeat with the remaining batter, adding more oil if the pan looks dry.

Whisk the dipping sauce:

While the pancakes cook, stir together the tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru if using, and sesame seeds in a small bowl until smooth. Taste it and adjust the heat or sweetness to your liking.

Assemble and serve:

Transfer the pancakes to a cutting board, slice them into wedges, and spoon the warm tamari mushrooms generously over the top. Finish with a scatter of fresh sliced scallions and serve immediately with the dipping sauce on the side.

Save

There is something about slicing into a freshly cooked kimchi pancake that makes the whole kitchen smell like a street market in Seoul, and watching friends grab pieces with their fingers before the plate even reaches the table is the highest compliment I know.

Making It Your Own

Shredded carrots or grated zucchini slip into the batter without anyone noticing, and a spoonful of kimchi brine beaten in at the last second adds an extra punch of heat that wakes everything up. I once folded in a handful of edamame for protein and it turned a snack into a genuinely satisfying weeknight dinner.

Getting the Crispiest Edges

The real secret is patience combined with enough oil, because a pan that is not fully heated will steam the pancake rather than fry it. Let the oil shimmer before the batter goes in, and resist the urge to press down with your spatula while it cooks.

What to Serve Alongside

These pancakes are substantial enough on their own but pair beautifully with a simple cucumber salad dressed in rice vinegar and sesame, or a bowl of miso soup for a warming meal. A cold beer or a fizzy kombucha alongside makes everything feel like a proper spread.

• Keep the pancakes warm in a low oven on a wire rack so air circulates underneath and they stay crisp.
• Leftover dipping sauce stores in the fridge for a week and doubles as a quick dressing for grain bowls.
• Always taste your kimchi first, because its saltiness and fermentation level will vary by brand and batch.

Save

Keep a jar of good kimchi in your fridge and these pancakes will never be more than thirty minutes away, which is exactly the kind of backup plan a busy kitchen needs.

Recipe FAQs

→ How do I keep the pancake crispy?

Use a hot skillet and enough oil to coat the surface. Spread the batter thinly and fry over medium heat until the edges brown, then flip once. Drain on a wire rack or paper towel briefly to avoid steam sogginess.

→ Can I make this gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free blend and use gluten-free tamari. Ensure the kimchi is vegan and free of hidden fish sauces.

→ How do I adjust the heat level?

Control spice by rinsing some kimchi brine before chopping or omit added gochugaru. For more heat, add a splash of kimchi brine or a pinch of fresh chili to the batter or dipping sauce.

→ What's the best way to cook the tamari mushrooms?

Start with a hot pan and a teaspoon of sesame oil, sauté sliced mushrooms until they release liquid, then add tamari, maple, and rice vinegar. Cook until the glaze thickens and the liquid mostly evaporates.

→ How long do leftovers keep and how to reheat?

Store cooled pancakes and mushrooms separately in airtight containers for up to 2 days. Reheat pancakes in a skillet over medium heat to restore crispness and warm mushrooms gently in a pan or microwave.

→ Can I add other vegetables to the batter?

Yes. Shredded carrots, zucchini, or thinly sliced cabbage fold in well. Squeeze excess liquid from zucchini to prevent a soggy batter and adjust frying time if the pancakes are thicker.