These Vegan Kimchi pancakes are spicy, salty, chewy and perfectly crispy. A quick & satisfying Korean side dish easily made with just 4-ingredients!
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Vegan Kimchi Pancake Ingredients
With so much flavour packed in these vegan savoury Korean pancakes, it’s hard to believe they’re made with just 4 ingredients!
- Kimchi
- Flour
- Potato starch
- and scallions!
I also included a quick korean spicy dipping sauce recipe but honestly, these Kimchi pancakes are so flavourful I often eat them as is.
How to make perfect Vegan Kimchi Pancakes
The ideal Korean pancake has the perfect balance of spiciness, saltiness, chewiness and crunchiness. To achieve a crispy kimchi pancake:
- Combine the flours and salt first and mix using some chopsticks or a fork. Then add in the kimchi, scallions and liquid. Mix until a thick batter forms.
- The key to crispy kimchi pancakes is adding a little oil OR using a really good non-stick pan. I find medium high heat works best here and then reducing the heat to a medium after flipping to the other side to ensure it’s cooked all the way through, but not too hot where it burns. It should take around 10 minutes in total to cook and then it’s ready to be enjoyed.
- The kimchi pancake sauce recipe adds another element of saltiness and a slight nutty-ness which pairs really well with the spiciness from the pancakes.
- If you don’t have any potato starch on hand, rice flour can be used!
How to enjoy Kimchi pancakes
These vegan savory pancakes can be enjoyed for breakfast, lunch, dinner or even as a snack! It can be severed as a main dish or as a side dish to share with others. The pancake on it’s own is delicious as is but even more incredible with the kimchi pancake dipping sauce! It’s best enjoyed warm but oddly satisfying to eat chilled. If you end up having some left overs, they can easily be heated back up on the stove with a little oil to get the crispy-ness back.
More Korean dishes to try!
If you recreate this Vegan Kimchi Pancake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Kimchi Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 Pancake 1x
Print Recipe
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These Vegan Kimchi pancakes are spicy, salty, chewy and perfectly crispy. A quick & satisfying Korean side dish easily made with just 4-ingredients!
Ingredients
Kimchi Pancake:
- 1/2 cup all purpose flour
- 1/4 cup potato starch (or rice flour)
- 1/4 tsp salt
- 1 cup kimchi, chopped
- 2 scallions roughly chopped into 1 inch pieces
- 3 tbsp kimchi juice
- 1/3–½ cold cup water
Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2–1 tsp chili oil
Instructions
- Chop the kimchi into bite sized pieces. Slice the scallion into 1 inch pieces.
- Into a large bowl, combine the flour, potato starch and salt and stir. Then add in the kimchi, kimchi juice, scallion and water. Stir the mixture until a thick batter forms and everything is well combined.
- Heat a large pan over medium high heat. Brush the pan with 1 tsp of oil (omit for oil-free). Pour all the batter onto the pan. Spread the batter to create an even layer. Fry until browned and crispy and the edges look slightly cooked. Flip the pancake and cook for another 3-4 minutes, or until browned and crispy.
- While waiting, prepare the dipping sauce by combining all the ingredients together.
- Once the pancakes are finished, slice into 6-8 pieces and serve with the dipping sauce. Enjoy!
Notes
- all purpose flour can be substituted with gluten free all purpose flour
- potato starch can be substituted with rice flour
- batter can be made ahead of time and stored in the fridge for up to 2 days
- left over pancakes can be stored in the fridge in a air tight container and then reheated on the stove with a little oil to crisp up again
- Category: Entree
- Method: Stove top
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 423
- Sugar: 3.1g
- Sodium: 259mg
- Fat: 1.3g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0
- Carbohydrates: 93.5g
- Fiber: 3.6g
- Protein: 9.5g
- Cholesterol: 0
Keywords: vegan kimchi pancake
SAVE IT FOR LATER! ↓
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As a korean food fan I can’t skip this one. So easyto make ! I prefer doing cooking pancakes with a little amont of oil to let the “light” and soft texture more noticeable 🙂 I love this recipe ^^
★★★★★
Hi Cheima,
I’m so glad you enjoyed it thank you so much!
This kimchi pancake is so scrumptious ! It was my first time making it, and it was very simple to cook. Instead of regular flour I used gluten free flour and replaced the potato starch with tapioca flour. I love the texture and flavors 😋 Thank you for sharing this delicious recipe Lisa💕
★★★★★
Hi Lia!
I’m so glad you enjoyed it thank you for the review!
So. Damn. Delicious.
I seriously wouldn’t mind having this every single day for the rest of my life.
The dipping sauce is also ridiculously yum!!
★★★★★
Hi Miriam!
I’m so glad you enjoyed it thank you for sharing!
This recipe was super quick and simple, yet it tasted delicious and authentic! Perfect for a weekday meal when you’re short on time, or as an indulgent breakfast when you crave the flavours of a home-cooked meal (literally tastes like the stuff I’ve gotten at Korean restaurants !).
★★★★★
Hi Sofia!
Yay, so glad you enjoyed! Thank you for the feedback and rating <3
I loved this recipe!! I had some vegan kimchi in my fridge I needed to use up and after watching Lisa’s “Cooking & Eating Korean Food for 24 Hours” video, I stopped what I was doing and needed to make her vegan kimchi pancake immediately! It was easier than I thought to prepare and the sauce was so necessary!
A+++
★★★★★
Thank you so much, happy to hear you enjoyed this recipe!!
Love these pancakes! Will def be making these again 🙂
★★★★★
Aren t the recipes where you just chuck stuff in because it needs using up somehow always the best?? Intrigued by the notion of kimchi pancakes.
★★★★★
This recipe was super easy to follow. My boyfriend’s exact words when he tried it, “this is better than most restaurants and food stalls”. UMMM def going to be making this again… & again… & again.. thank you 🙂
★★★★★
This made me so happy, so glad you both enjoyed!
Thank you for this recipe!
I am not the biggest fan of kimchi but wanted to make a Korean appetiser. My boyfriend loved them (he is gluten free) and I (the vegan) enjoyed them too ☺️ I used rice flour as it is impossible to find potato starch.
And instead of making on big pancake I make three small ones. Definitely will make these again.
★★★★★
Made these and the balance of ingredients made the dish so perfectly crispy (don’t always get this with other recipes we’ve tried), thanks so much Lisa!
This was delicious and perfectly crispy, thanks so much! We don’t always get it at the right level of crispness with other recipes, so this was a winner.
★★★★★
I love this! Tried this recipe out because I missed going to Korean restaurants and eating kimchi pancakes there. Plus, it’s vegan which makes it even better! It came out perfect. I did sub rice flour for potato starch because I couldn’t find it anywhere in stores near me but it still worked great.
★★★★★
I can’t wait to make this! Will corn starch work in stead or potatoe starch?
Yes! The texture might be slightly different but should be fine 🙂
I made this and it turned out so delicious ❤️ Thank you for sharing!
★★★★★
I made this for lunch today – normally I use a recipe with eggs, but I didn’t have any on hand, so I decided to try this one. It turned out awesome, and I think I’ll make this vegan version my go-to recipe from now on.~ I used corn starch instead of potato starch this time, but I’ll try it with all sorts of starches in the future I think. So lovely!
★★★★★
Absolutely loved these pancakes and so did my partner. The recipe is quick and easy. I will be making this again fir sure.
★★★★★