VEGAN OIL-FREE KIMCHI PANCAKE

VEGAN OIL-FREE KIMCHI PANCAKE

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.

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.

Source:​https://www.kathysvegankitchen.com/vegan-oil-free-kimchi-pancake/