Ingredients
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1 cup vegan kimchi, chopped (ensure gluten-free & fish-free) vegan kimchi1 cup vegan kimchi, chopped (ensure gluten-free & fish-free)
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1/2 block firm tofu, crumbled firm tofu1/2 block firm tofu, crumbled
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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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1/2 teaspoon salt salt1/2 teaspoon salt
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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2 scallions, thinly sliced scallions2 scallions, thinly sliced
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1 small carrot, grated carrot1 small carrot, grated
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1 tablespoon toasted sesame seeds toasted sesame seeds1 tablespoon toasted sesame seeds
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1 tablespoon neutral oil (for frying) neutral oil1 tablespoon neutral oil (for frying)
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For the Gochujang Dipping Sauce: gochujangFor the Gochujang Dipping Sauce:
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1 tablespoon gochujang (Korean chili paste, vegan & gluten-free) gochujang1 tablespoon gochujang (Korean chili paste, vegan & gluten-free)
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 teaspoon toasted sesame oil toasted sesame oil1 teaspoon toasted sesame oil
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1 tablespoon water water1 tablespoon water
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1 teaspoon soy sauce or tamari soy sauce1 teaspoon soy sauce or tamari
Directions
Mix all pancake ingredients in a bowl to form a thick batter. Fry spoonfuls in a lightly oiled skillet until golden and crispy on both sides. Whisk dipping sauce ingredients until smooth. Serve pancakes immediately with the sauce for dipping. To make this recipe soy-free, use coconut aminos instead of soy sauce/tamari and confirm your kimchi is soy-free. Adjust spice level by reducing gochujang in the sauce. Leftover pancakes can be reheated in a toaster or air fryer.
Steps
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1
Done
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In a mixing bowl, combine chopped vegan kimchi, crumbled tofu, chickpea flour, rice flour, water, salt, pepper, scallions, grated carrot, and toasted sesame seeds. |
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2
Done
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Mix well until a thick batter forms. If needed, add a little more water until the batter is scoopable but not runny. |
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3
Done
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Heat a non-stick skillet over medium heat and add a little neutral oil. |
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4
Done
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Scoop 1/4 cup portions of batter onto the skillet, flattening them gently into pancakes. |
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5
Done
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Cook for 3-4 minutes on each side, until golden and crispy. |
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6
Done
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Meanwhile, whisk together all the dipping sauce ingredients in a small bowl. |
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7
Done
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Serve the hot pancakes with gochujang dipping sauce on the side. |
