Vegan Kimchi Pancake Tamari Mushrooms (Printable)
Crispy vegan kimchi pancake topped with tamari-glazed mushrooms, scallions, and a tangy dipping sauce.
# 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
# Directions:
01 - In a small bowl, combine the ground flaxseed with 2 tablespoons of water. Let it sit for 5 minutes until thickened to a gel-like consistency.
02 - In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, salt, and black pepper. Pour in the cold water and add the flax egg, 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 while you prepare the mushrooms.
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 and release their moisture.
05 - Stir in the tamari, sesame oil, maple syrup, and rice vinegar. Continue cooking and stirring for about 2 more minutes until the mushrooms are evenly glazed and most of the liquid has been absorbed. Transfer to a bowl and wipe the skillet clean.
06 - Add another tablespoon of vegetable oil to the skillet and set over medium heat. Pour in half of the kimchi batter, spreading it into a large pancake about 1/2 inch thick. Cook for 3-4 minutes until the edges are golden and crisp. Flip carefully and cook for another 2-3 minutes on the second side. Repeat with the remaining batter, adding more oil if needed.
07 - Transfer the pancakes to plates and top generously with the warm tamari mushrooms. Garnish with additional sliced scallions.
08 - In a small bowl, whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru, and toasted sesame seeds. Serve alongside the pancakes.
# Helpful Tips:
01 -
- The edges get so shatteringly crisp you will hear them crack when you bite in, while the center stays tender and packed with tangy kimchi flavor.
- Tamari glazed mushrooms on top turn a simple pancake into something that feels restaurant worthy without any fuss.
02 -
- Do not flip the pancake too early or it will fall apart, wait until the edges look firmly set and golden before attempting the flip.
- Cold water in the batter makes a noticeable difference in crispness because it slows gluten formation, keeping the texture light and crackly.
03 -
- Always check your kimchi label for hidden fish sauce if cooking for strict vegans, because many traditional brands sneak it in.
- Spread the batter thin rather than thick for maximum surface crisp and a pancake that cooks through evenly without burning on the outside.