Eating a Vegan Oil-Free Kimchi Pancake is a savory, slightly spicy comfort food experience.

My husband, Paul ferments his own kimchi as well as sauerkraut, brussel sprouts, and other vegetables. In fact, it is so good, I can’t buy it at the store anymore because it can’t compare to his.

We frequent a family owned Korean restaurant, called Bibimbab, one of our best kept secrets. This authentic Korean restaurant serves the BEST vegan ethnically unique food I have ever eaten. Although they serve meat, they have a diverse menu full of plant-based options. They will prepare your food without oil, with brown rice, or any way you want it.

Bibimbab serves a kimchi pancake beyond wonderful. We order it as an appetizer every time. I always wanted to try making one at home, but I wanted mine to be completely oil free.

I struggled with how to make this dense pancake without any oil. My Copper Chef Pan worked as well as it has since I got it at Christmas. I was worried, but it didn’t stick at all.

Although you can use any vegan kimchi, my husband’s kimchi is a blessing. Kimchi pancakes have very few ingredients, so it is easy to make. It all depends on your pan.

Vegan Oil-Free Kimchi Pancake

Author: Kathy Carmichael

Description

Kimchi Pancakes are light, spicy pancakes made from Kimchi and Rice Flour. Oil-Free and Gluten-free, this flavorful pancake is a wonderful appetizer, side dish or main entree.

Scale

Ingredients

1 cup, drained and chopped small Vegan Kimchi (DO NOT DISCARD KIMCHI JUICE)
1 cloves, minced Garlic
1/2 cup Rice Flour
3/4 cup Kimchi Juice/Fluid

SAUCE

1/8 cup Tamari, Liquid Aminos, or Soy Sauce
2 Tablespoons Rice Vinegar
1 teaspoon Sriracha

GARNISH

2 thinly sliced Green Onions

Instructions

KIMCHI

Measure 1 cup of drained Kimchi.
Reserve fluid, so make sure to strain it.
Place kimchi in a mini chopper or chop small by hand (I used a food processor and pulsed until small).
Put chopped kimchi in a mixing bowl.

PRE-HEAT NON-STICK PAN/MIX PANCAKE

PREPARE BATTER

Put chopped, drained kimchi in a bowl.
Add 1/2 cup rice flour and garlic to kimchi in the bowl.
Pour 3/4 cup kimchi juice/fluid reserved into the bowl.
Mix with a spoon.
It will be thick.

Pre-heat pan on medium high.
It is important the pan is hot BEFORE you put the kimchi pancake batter in the pan.
It should sizzle.

COOK

Pour batter into the medium high heated pan.
Spread to make evenly distributed.
Reduce heat to medium.
Cook for 8-10 minutes on each side, checking the pancake often with a spatula.

TIP

When it is time to flip the pancake, I used a large round plastic plate.
I flipped the pancake onto the plastic plate and then returned it to the pan on the opposite side.
Cook the opposite side for 8-10 minutes, until brown and cooked on both sides.

SERVE