Kimchi vegan pancake
May 14, 2025
About the Recipe
Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Serves:
2
2
Level:
Easy
Easy
My daughter has always loved this pancake as a starter with Korean food.
Ingredients
- 1 cup well-fermented napa cabbage kimchi, finely chopped into small pieces
- 2 tbsp of the brine
- 2 chopped green onions, an inch length
- ½ cup all-purpose flour
- ½ cup water
- 4 tbsp vegetable oil
Ingredients for the dip:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp water
- ½ tsp brown sugar
- 1 finely chopped spring onion
Preparation
-
Combine all ingredients except for the vegetable oil
-
Pour the oil in a medium nonstick pan on medium heat
-
Spread the ‘patty’ to cover all the surface of the pan evenly and the same thickness throughout. You can use the back of the spoon.
-
Cook until the bottom is golden brown and crisp on each side
-
Serve immediately with the soy sauce dip
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