Vegan Kimchi Pancake Tamari Mushrooms

The sizzle of batter hitting a hot pan is one of those sounds that instantly pulls me into the kitchen, and when that batter is studded with funky, ruby red kimchi, I honestly cannot stay away. This pancake came together one rainy Tuesday when the fridge offered nothing but a half empty jar of kimchi and some sad looking mushrooms. Thirty minutes later I was sitting on the kitchen floor with the pan between my knees, eating straight from the skillet because plates felt unnecessary.

I made these for my neighbor Seo yun last winter when she mentioned missing the street food stalls near her childhood home in Busan. She took one bite, closed her eyes, and said nothing for a full minute, which I chose to take as the highest compliment possible.

Ingredients

• Vegan kimchi (1 cup, drained and chopped): The star of the show, so use one that is well fermented and pungent for the deepest flavor.
• Scallions (4, thinly sliced): Their sharp freshness cuts through the richness of the fried pancake beautifully.
• Cremini or shiitake mushrooms (1 cup, sliced): Shiitake brings more umami, but cremini works wonderfully and is easier to find.
• All purpose flour (1 cup): Regular flour gives the crispiest edges, though a gluten free blend works too.
• Chickpea flour (2 tablespoons): This small addition adds a subtle nuttiness and helps bind everything without eggs.
• Ground flaxseed (1 tablespoon): Mixed with water it creates a flax egg that holds the pancake together perfectly.
• Cold water (2/3 cup): Cold liquid is the trick to achieving those lacy, crispy edges.
• Salt and black pepper: Just enough to season the batter base without competing with the kimchi.
• Sesame oil, tamari, maple syrup, and rice vinegar (for mushrooms): This quartet creates a glossy, sweet and savory glaze that clings to every mushroom slice.
• Vegetable oil (2 to 3 tablespoons, for frying): Do not skimp here, the oil is what creates that irresistible crunch.
• Dipping sauce ingredients (tamari, rice vinegar, maple syrup, sesame oil, gochugaru, sesame seeds): A quick stir together sauce that balances salty, sweet, acidic, and spicy in every dip.

Instructions

Make the flax egg:

Stir ground flaxseed with two tablespoons of water in a small bowl and let it sit for about five minutes until it thickens into a gelatinous mixture that resembles a loose egg.

Build the batter:

Whisk both flours with salt and pepper in a large bowl, then pour in the cold water and flax egg, stirring until you have a smooth, pourable batter with no dry pockets remaining.

Fold in the good stuff:

Gently stir the chopped kimchi and sliced scallions into the batter, distributing them evenly so every bite is loaded with flavor.

Cook the tamari mushrooms:

Heat a tablespoon of vegetable oil in your skillet over medium high heat, sauté the mushrooms until they begin to soften, then add tamari, sesame oil, maple syrup, and rice vinegar, cooking until the liquid reduces to a sticky glaze coating each slice.

Fry the pancakes:

Wipe the skillet, add fresh oil over medium heat, pour in half the batter and spread it into a half inch thick round, cooking until the bottom is deeply golden and crisp before flipping to finish the other side, then repeat with the remaining batter.

Assemble and serve:

Top each pancake with the warm glazed mushrooms, scatter extra scallions over everything, and serve with the dipping sauce stirred together in a small bowl on the side.

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There is something deeply satisfying about food that does not try too hard, just honest ingredients transformed by a hot pan and a little patience into something you crave again the next day.

Making It Your Own

Shredded carrots or thin zucchini ribbons fold into the batter without changing the texture much, and I have started adding them whenever I want to stretch the pancakes a little further or use up crisper drawer stragglers.

Handling the Heat

If you like things fiery, a tablespoon of kimchi brine stirred into the batter or a minced fresh chili scattered on top will wake everything up without overpowering the balance of flavors.

Getting the Crispiest Results

Your pan and your oil temperature are everything here, so let the skillet preheat fully before adding batter and do not crowd the pan with too much at once.

• Use a nonstick or well seasoned cast iron skillet for the best release and browning.
• Drain the kimchi well before adding it to the batter so excess liquid does not make the pancake soggy.
• Serve immediately because these pancakes lose their signature crunch within minutes of sitting.

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Keep a jar of good kimchi in your fridge and this pancake is never more than thirty minutes away, which is exactly the kind of backup plan worth having. It meets you wherever you are, hungry and happy.

Recipe Questions & Answers

→ Can I make this gluten-free?

Yes. Use a certified gluten-free all-purpose blend and gluten-free tamari. Also check kimchi labels for any fish sauce or gluten-containing additives and choose a vegan, gluten-free variety.

→ How do I get extra-crispy pancakes?

Use a hot skillet, enough oil to coat the pan, and spread the batter thinly. Cook until edges are deeply golden before flipping and avoid overcrowding the pan so the surface stays dry and crisp.

→ Which mushrooms work best for the tamari topping?

Cremini and shiitake are ideal for their meaty texture and umami. Oyster or button mushrooms also work; slice them thin so they glaze quickly in the tamari-sesame mixture.

→ Can components be prepped ahead?

Yes. Chop kimchi and scallions and store them covered in the fridge. Sauté the mushrooms and refrigerate; rewarm in a skillet before serving. Batter can be mixed briefly, but rest it only a short time to avoid thinning.

→ How can I adjust the heat level?

Increase heat by adding kimchi brine, chopped fresh chili, or a pinch of gochugaru to the batter or dipping sauce. For milder flavor, rinse some kimchi or reduce spicy additions in the sauce.

→ What’s the best way to store and reheat leftovers?

Refrigerate cooled pancakes and mushrooms in airtight containers for up to 3 days. Reheat in a skillet or oven to restore crispness rather than the microwave, which can make them soggy.