• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • 4TH OF JULY
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • 4TH OF JULY
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Entrees

    Vegan Oil-Free Kimchi Pancake

    Published: Sep 28, 2018 · Modified: Jun 10, 2022 by Kathy Carmichael · This post may contain affiliate links.

    22 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    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

    Kathy Carmichael
    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.
    No ratings yet
    Print Recipe Pin Recipe

    Ingredients
      

    • 1 cup drained and chopped small Vegan Kimchi (DO NOT DISCARD KIMCHI JUICE)
    • 1 cloves minced Garlic
    • ½ cup Rice Flour
    • ¾ cup Kimchi Juice/Fluid

    SAUCE

    • ⅛ 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 ½ cup rice flour and garlic to kimchi in the bowl.
    • Pour ¾ 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.
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/
    « Pickled Red Onions
    Vegan Coconut Bacon »

    Reader Interactions

    Leave a Reply Cancel reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Kathys Vegan Kitchen Featured In

    Vegan Grilling

    • Vegan Meatloaf
    • Vegan BLT
    • Vegan Potato Salad
    • BBQ Cauliflower
    • Vegan BBQ Sauce
    • BBQ Jackfruit

    Top 50 Recipes Cookbook

    Popular

    • Vegan Stir Fry
    • Mango Salad With Cilantro & Lime Dressing
    • Vegan Meatloaf
    • Vegan Chicken Salad
    • Bean Salad With Oil Free Dressing
    • Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    22 shares