Vegan Korean Kimchi Pancakes

Ingredients

• 200g all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp baking powder
• 250ml water
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 200g vegan kimchi, chopped
• 100g scallions, chopped
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced
• 2 tbsp vegetable oil, for frying

Ingredient Substitutes

If you have trouble finding some of the ingredients listed above, you can use these substitutes:

• All-purpose flour: Use gluten-free all-purpose flour if you want a gluten-free version.
• Soy sauce: Use tamari or coconut aminos for a soy-free alternative.
• Sesame oil: Substitute with another oil such as olive oil or sunflower oil.
• Vegan kimchi: If you can't find vegan kimchi, you can make your own or use sauerkraut with added Korean red pepper flakes.

Step-by-Step Instructions

1. In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, sugar, and baking powder. Whisk until evenly mixed.

2. Gradually pour in the water, soy sauce, and sesame oil. Whisk until the batter is smooth and free of lumps.

3. Add the chopped vegan kimchi, scallions, onion, garlic, and ginger to the batter. Stir until well combined.

4. Heat a non-stick pan over medium heat and add a tablespoon of vegetable oil.

5. Scoop about 1/4 cup of batter into the pan, spreading it out into a thin, even layer. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.

6. Carefully flip the pancake and cook for an additional 3-4 minutes, or until the other side is golden brown.

7. Repeat with the remaining batter, adding more oil as needed.

8. Serve the pancakes warm with your choice of dipping sauce.

Nutrition Information

Given the ingredients listed, each serving of Vegan Kimchi Pancakes provides approximately:

• Calories: 210
• Fat: 7g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 5g

Tips for Making the Perfect Vegan Kimchi Pancakes

• Ensure the batter is not too thick, as this can result in dense and heavy pancakes.
• Adjust the heat as needed to prevent burning the pancakes.
• Experiment with additional toppings such as tofu or mushrooms for added texture and flavor.

Conclusion

Vegan Kimchi Pancakes are a delicious and healthy alternative to traditional Korean pancakes. With this easy recipe, you can enjoy a tasty and satisfying snack or appetizer any time. Don't forget to try out the ingredient substitutes and enjoy the amazing flavors these pancakes have to offer!

FAQs

Can I freeze the pancakes for later?

Yes, Vegan Kimchi Pancakes can be frozen. Just make sure to let them cool completely before storing them in an airtight container or freezer-safe plastic bag. When you're ready to enjoy them, reheat them in the oven or a skillet over low heat until warmed through.

Can I use store-bought kimchi?

Yes, you can use store-bought kimchi. Just make sure it's vegan, as some traditional kimchi contains fish sauce or shrimp paste.

Can I make these pancakes gluten-free?

Absolutely! Simply replace the all-purpose flour with a gluten-free all-purpose flour blend.

What kind of dipping sauce can I serve with these pancakes?

You can serve these pancakes with a simple soy sauce-based dipping sauce or try a more traditional Korean dipping sauce made with soy sauce, rice vinegar, sesame oil, and a pinch of sugar.

Can I add other vegetables to the pancakes?

Yes, feel free to add other veggies like shredded carrots, zucchini, or bell peppers for extra flavor and texture. Just make sure not to overload the batter, as this may affect the pancake's ability to cook evenly.