Piquant chilli-flavoured Kimchi Pancakes with seasonal chopped sweet spring onions served with a rice vinegar toasted sesame dipping sauce.
Gorge on something soft and spongy and allow your senses to gasp for hot air. And, gulp.
This dish will topple your belief that a pancake infused with bold and spicy flavours can’t be vegan.
When to Make:
Make this:
- When you’re yearning a depth of flavour that will leave you wanting more. Perfect for a weekend brunch
- When you need something substantial and satisfying to start your day
- When you’re looking for a flavourful break from the usual full English
What Inspired Me:
My love affair with Kimchi Pancakes began at a local Korean haunt, where I was blown away by the bold and spicy flavours. I just had to make my own version, and after experimenting with a gluten-free recipe, I was hooked.
Recipe Highlights:
- Soft and spongy kimchi pancakes with a spicy kick
- Crunchy sweet spring onions add a delightful texture
- Tangy rice vinegar sesame dipping sauce for a perfect balance
- Vegan and gluten-free, making it perfect for a guilt-free breakfast
You can find:
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- For the pancakes
- 200g kimchi
- 120ml filtered water/kimchi water
- 30g almonds
- 150g millet
- 1tsp salt
- 50g rice flour
- 1 bunch spring onion, chopped
- Extra virgin olive oil for frying
- For the dipping sauce
- 2tsb rice vinegar
- 2tsb soy sauce
- 2tsb sesame oil
- 1tsp raw unrefined cane sugar
- 1tsp sesame seeds, toasted
Instructions
- In a high-speed blender grind the millet, almond and salt. Add the kimchi and filtered water and liquidise.
- Transfer the kimchi mixture to a large mixing bowl. Whisk in the flour until the batter has a smooth consistency. Cover with cling film and leave the batter over. Season to taste further if necessary.
- The following day, add chopped spring onion to the batter.
- Toast the sesame seeds and set to one side.
- To make the dipping sauce, whisk together the rice vinegar, soy sauce, sesame oil and roasted sesame seeds. Set to one side.
- Heat the oil over a medium heat in a frying pan swirling the oil so that it coats the bottom and sides.
- Pour the batter into the pan, spreading to form a thin layer. Cook the pancakes until golden brown on each side. This should take about 3 to 4 minutes each side.
- Serve the Kimchi pancakes with the dipping sauce.
