Ingredients
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1 cup napa cabbage kimchi (vegan, chopped, excess liquid squeezed out) napa cabbage kimchi1 cup napa cabbage kimchi (vegan, chopped, excess liquid squeezed out)
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1/2 cup firm tofu (crumbled) firm tofu1/2 cup firm tofu (crumbled)
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1/2 cup carrot (julienned) carrot1/2 cup carrot (julienned)
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1/2 cup zucchini (julienned) zucchini1/2 cup zucchini (julienned)
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2 scallions (sliced) scallions2 scallions (sliced)
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1/2 cup chickpea flour chickpea flour1/2 cup chickpea flour
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1/4 cup rice flour rice flour1/4 cup rice flour
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1/4 cup water water1/4 cup water
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1 tbsp gochujang (optional, for heat) gochujang1 tbsp gochujang (optional, for heat)
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1 tbsp sesame oil sesame oil1 tbsp sesame oil
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1 tsp soy sauce (or tamari for gluten free) soy sauce1 tsp soy sauce (or tamari for gluten free)
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1/2 tsp baking powder baking powder1/2 tsp baking powder
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1/4 tsp salt salt1/4 tsp salt
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Oil for pan-frying (avocado or neutral) oilOil for pan-frying (avocado or neutral)
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2 tbsp soy sauce (or tamari) soy sauce2 tbsp soy sauce (or tamari)
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1 tsp maple syrup maple syrup1 tsp maple syrup
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1 tsp toasted sesame seeds toasted sesame seeds1 tsp toasted sesame seeds
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1 tsp gochugaru (Korean chili flakes, optional) gochugaru1 tsp gochugaru (Korean chili flakes, optional)
Directions
Mix vegetables, tofu, and flours with seasonings to form a thick batter. Pan-fry spoonfuls until crisp and golden, and serve immediately with the tangy, spicy dipping sauce. Ensure your kimchi is vegan (no fish sauce or shrimp paste). You can swap in seasonal veggies like bell pepper or mushrooms. For gluten-free, use tamari instead of soy sauce.
Steps
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1
Done
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In a large bowl, combine chopped kimchi, crumbled tofu, carrot, zucchini, and scallions. |
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2
Done
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Add chickpea flour, rice flour, baking powder, and salt. Mix to combine. |
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3
Done
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Add water, gochujang (if using), sesame oil, and soy sauce. Stir until you have a thick, cohesive batter. |
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4
Done
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Heat a nonstick skillet over medium heat and add a little oil. |
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5
Done
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Scoop batter onto skillet to form small pancakes (about 1/4 cup each). Flatten gently with a spatula. |
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6
Done
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Cook 3-4 minutes per side or until golden and crisp. Repeat with remaining batter. |
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7
Done
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For the dipping sauce, mix soy sauce, rice vinegar, maple syrup, toasted sesame seeds, and gochugaru in a small bowl. |
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8
Done
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Serve pancakes hot with dipping sauce. |
