Vegan Kimchi Pancake Tamari Mushrooms (Printable)
Crispy vegan kimchi pancake layered with scallions and tamari-glazed mushrooms for tangy, umami-forward flavor.
# What You’ll Need:
→ Vegetables
01 - 1 cup vegan kimchi, drained and roughly chopped
02 - 4 scallions, thinly sliced, plus extra for garnish
03 - 1 cup cremini or shiitake mushrooms, thinly sliced
→ Batter
04 - 1 cup all-purpose flour (or gluten-free blend)
05 - 2 tablespoons chickpea flour (or cornstarch)
06 - 1 tablespoon ground flaxseed
07 - 2/3 cup cold water
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Tamari Mushrooms
10 - 2 teaspoons sesame oil
11 - 2 tablespoons tamari (or soy sauce if not gluten-free)
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon rice vinegar
→ For Frying
14 - 2–3 tablespoons vegetable oil
→ Dipping Sauce
15 - 2 tablespoons tamari
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon maple syrup
18 - 1/2 teaspoon toasted sesame oil
19 - 1/2 teaspoon gochugaru (Korean chili flakes), optional
20 - 1 teaspoon toasted sesame seeds
# How To Make It:
01 - In a small bowl, combine the ground flaxseed with 2 tablespoons of water. Let it rest for 5 minutes until thickened to a gel-like consistency.
02 - In a large bowl, whisk together the all-purpose flour, chickpea flour, salt, and black pepper. Pour in the cold water and the flax egg mixture, stirring until you have a smooth, pourable batter with no lumps.
03 - Gently fold the chopped kimchi and sliced scallions into the batter until evenly distributed. Set aside.
04 - Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced mushrooms and sauté for 2–3 minutes until they begin to soften. Stir in the tamari, sesame oil, maple syrup, and rice vinegar. Continue cooking and stirring for about 2 more minutes until the mushrooms are glossy and the liquid has been absorbed. Transfer to a bowl and wipe the skillet clean.
05 - Add another tablespoon of oil to the skillet and set over medium heat. Pour in half the batter, spreading it into a round pancake about 1/2 inch thick. Cook for 3–4 minutes until the bottom is golden and the edges are crispy. Flip carefully and cook for another 2–3 minutes until the second side is equally golden. Repeat with the remaining batter, adding more oil as needed.
06 - While the pancakes cook, whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru if using, and toasted sesame seeds in a small bowl until well combined.
07 - Transfer the pancakes to plates and spoon the warm tamari mushrooms over the top. Garnish with extra sliced scallions and serve with the dipping sauce on the side.
# Expert Tips:
01 -
- The contrast between the crunchy golden edges and the tangy, funky kimchi center is genuinely addictive.
- Tamari glazed mushrooms on top make this feel like a proper meal rather than just a snack.
- Everything comes together in about thirty minutes with pantry staples.
02 -
- Drain the kimchi well before chopping because excess liquid will make the batter soggy and prevent a crisp crust.
- Cold water in the batter is not optional since it creates a temperature shock when it hits the hot oil, giving you those irresistibly crunchy edges.
- Do not rush the flip because the pancake needs a full three to four minutes to develop a golden crust that holds together when turned.
03 -
- Press the batter gently with your spatula while it cooks to encourage even contact with the pan and a uniformly crisp bottom.
- Let the cooked pancakes rest for one minute on a wire rack instead of a plate so the bottom stays crisp instead of steaming soft.