Vegan Kimchi Pancake With Tamari

The sizzle of batter hitting a hot pan is one of those sounds that instantly pulls me into the kitchen, fully awake and hungry. My neighbor Mrs. Park once caught me staring at the kimchi she was pulling from her shopping bag and, without a word, handed me a jar with a wink. That jar sat in my fridge for a week before I panicked and turned it into pancakes on a rainy Tuesday, and honestly, my life shifted a little.

I served these to my brother who loudly announced he does not eat vegan food, then quietly ate both pancakes and asked if there were more. The mushrooms were gone before the second pancake even hit the plate, and we ended up standing in the kitchen eating wedges straight from the cutting board with our fingers.

Ingredients

• All purpose flour (1 cup): Regular or gluten free blend both work, though gluten free benefits from the cornstarch to keep things light.
• Cornstarch (2 tbsp): This is the secret to that delicate, shattery crunch on the outside of the pancake.
• Baking powder (1/2 tsp): Just enough lift to keep the interior tender without turning it into a fluffy pancake.
• Sea salt and black pepper (1/2 tsp each): Season the batter itself so every bite carries flavor, not just the toppings.
• Cold water (1 cup): Cold liquid slows gluten formation, which means a crispier result when the batter hits hot oil.
• Vegan kimchi (1/2 cup chopped, plus 1 to 2 tbsp juice): The soul of this dish, so buy one you genuinely love eating on its own and make sure it has no fish sauce.
• Scallions (2, thinly sliced): Their mild onion bite cuts through the richness and adds pretty green flecks throughout.
• Carrot and zucchini (1/2 small each, grated): Squeeze the zucchini hard in your fist or you will get soggy pancakes and a broken heart.
• Mushrooms (1 cup shiitake or cremini, sliced): Shiitake give a deeper, woodsier flavor but cremini are perfectly wonderful and easier to find.
• Tamari (1 tbsp for mushrooms, 2 tbsp for sauce): Gluten free soy sauce alternative that delivers a rounder, slightly sweeter umami hit.
• Toasted sesame oil (1 tsp for mushrooms, 1 tsp for sauce): A little goes a long way and it transforms anything it touches into something that tastes like care.
• Maple syrup (1 tsp for mushrooms, 1 tsp for sauce): Balanced sweetness that helps the mushrooms caramelize and the dipping sauce sing.
• Rice vinegar (1/2 tsp for mushrooms, 1 tbsp for sauce): Bright acidity that keeps everything from feeling heavy.
• Garlic (1 clove, minced): Add it to the mushrooms and let it sizzle for thirty seconds before you breathe in too deeply.
• Chili flakes and sesame seeds (for sauce): Entirely optional but the flakes bring heat and the seeds bring texture and both bring joy.

Instructions

Mix the dipping sauce first:

Whisk tamari, rice vinegar, maple syrup, sesame oil, chili flakes, and sesame seeds together in a small bowl and set it aside so the flavors can get acquainted while you cook.

Build the batter:

Combine flour, cornstarch, baking powder, salt, and pepper in a bowl, then pour in cold water and stir until just combined with a few small lumps remaining because overmixing is the enemy of crispiness.

Fold in the good stuff:

Gently mix in the chopped kimchi, kimchi juice, scallions, grated carrot, and squeezed zucchini until everything is evenly distributed and the batter looks colorful and alive.

Cook the pancakes:

Heat oil in a nonstick skillet over medium high heat until it shimmers, then pour half the batter and spread it thin and even, cooking 3 to 4 minutes until golden underneath before flipping for another 2 to 3 minutes.

Glaze the mushrooms:

Wipe out the skillet, heat sesame oil over medium, add garlic and mushrooms to saute for 2 to 3 minutes, then pour in tamari, maple syrup, and rice vinegar and stir until the mushrooms are coated, glossy, and tender.

Assemble and devour:

Cut the warm pancakes into wedges, pile the glazed mushrooms on top, and serve with the dipping sauce alongside for dragging each piece through.

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There is something about the way these pancakes fill a kitchen with the smell of toasted sesame and fermented spice that makes everyone wander in and lean against the counter, asking when dinner is ready. Food this bold has a way of turning a quiet evening into a small celebration without anyone planning it.

What to Serve Alongside

A cold lager or chilled sake is the obvious and correct pairing, though a crisp cucumber salad with rice vinegar dressing also does wonderful things cutting through the richness. On hot nights, I skip sides entirely and just make a double batch.

Making It Your Own

Once you have the base batter down, it becomes a canvas for whatever is wilting in your crisper drawer. Thinly sliced bell pepper, a handful of spinach, or even leftover corn kernels folded in have all produced happy accidents in my kitchen. The kimchi is nonnegotiable but almost everything else is a suggestion.

Storing and Reheating

These pancakes are at their absolute best the moment they leave the pan, but life happens and sometimes you need leftovers. Here are a few things that help.

• Store cooled pancakes between sheets of parchment in the fridge for up to two days.
• Reheat in a dry skillet over medium heat rather than a microwave to bring back some of the crunch.
• The dipping sauce keeps perfectly in a jar for a week and is excellent on almost anything else you cook.

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Keep a jar of good kimchi in your fridge and this recipe is never more than twenty minutes away from making your evening impossibly better. Trust the sizzle, trust the crunch, and share it with someone who claims they are not hungry.

Your Questions Answered

→ How do I keep the pancakes crispy?

Use a thin batter and a hot, well-oiled nonstick skillet. Spread the batter thinly, cook until golden before flipping, and drain on a rack to avoid steam softening the surface.

→ Can I make this gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free flour blend and use tamari labeled gluten-free. Add the cornstarch to help with structure and crispness.

→ How should I remove excess moisture from zucchini?

Grate the zucchini, then press it in a clean towel or cheesecloth to squeeze out excess water. Removing moisture prevents a soggy batter and helps the pancake crisp up.

→ What can I substitute for tamari?

Use a naturally brewed soy sauce or coconut aminos for a lower-sodium option. Adjust quantities to taste since flavor intensity varies between options.

→ How do I reheat leftovers to retain texture?

Rewarm pancakes in a skillet over medium heat or in a 350°F oven on a wire rack until crisp. Reheat mushrooms briefly in a pan to refresh the glaze.

→ What drinks pair well with this dish?

A crisp lager, cold sake, or a dry sparkling wine complements the spicy, tangy kimchi and the umami of tamari-glazed mushrooms.