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.
Check Vegan Kimchi Pancake Recipe.
Vegan Oil-Free Kimchi Pancake
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.
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
- Flip cooked pancake onto a flat surface (I use a cutting board)
- Using a pizza cutter, cut it into equal sections.
- Garnish with green onions.
- Serve with sauce on the side.
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