Kimchi Pancakes

Name: Kimchi Pancakes
Yield: Makes 6–8 servings
Cuisine: Korean
Ingredients: ½ teaspoon toasted sesame oil; 1 cup rice wine vinegar; 3 scallions, sliced thin; 1½ teaspoons salt; 2 cups water; 1½ teaspoons gochugaru; 2 tablespoons grapeseed oil; 1 cup tamari; ¼ cup agave; 1 cup garbanzo flour; 1¾ cups rice flour; 1½ cups kimchi, pulsed in food processor; Kimchi pancakes, each cut into 6 triangles; Microgreens (garnish); Sesame-chili vinaigrette; 3 tablespoons kimchi juice; 1 teaspoon red chili flakes; 2 tablespoons tahini

Sesame-Chili Vinaigrette

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Kimchi Pancake Batter

1¾ cups rice flour
1 cup garbanzo flour
1½

Asia
Korea
Starter
Main course
Vegan

Method

Kimchi Pancake Batter

Whisk all ingredients, except the grapeseed oil, in a large bowl until smooth. Cover and refrigerate until ready to cook.

To cook, heat 1 teaspoon of grapeseed oil in a crepe pan or a large skillet and spread it evenly around the pan

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Amanda Strong

3 years ago from United States

Very tasty. Batter was a bit thick so I added more kimchi juice and water. Vinaigrette was watery so added more tahini and whisked until thickened. Served with aromatic chili oil as well as sesame vinaigrette. Yum!

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