Korean Kimchi Pancake

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by The Purple Carrot

⅓ cup potato starch
⅓ cup all-purpose flour
14 oz Nasoya Vegan Mild Napa Cabbage Kimchi, drained and sliced (reserve liquid)
salt and pepper
2 oz carrot, shredded
1 scallion, sliced (keep whites and greens separate)
2 tbsp vegetable oil
2 tbsp BBQ sauce
2 tbsp hot sauce
2 tbsp vegan mayonnaise
1 tbsp tuxedo sesame seeds

Preparation

  1. Add the potato starch, flour, kimchi juice, ¼ cup cold water, and a pinch of salt to a large bowl. Whisk until smooth, then add the shredded carrot, scallion whites, and sliced kimchi. Stir with a spoon to combine.
  2. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add half of the batter to the skillet. Spread evenly into a ½ inch thick pancake and lower heat to medium-low. Cook until the bottom is browned, about 4 to 6 minutes, then flip, and cook for another 3 to 5 minutes. Transfer the cooked pancake to a plate. Add another 1 tbsp oil to the skillet, pour remaining batter into the skillet, and repeat cooking process.
  3. Drizzle the BBQ sauce, vegan mayonnaise, and as much hot sauce as you like on top of the pancakes. Top with the sliced scallion greens and tuxedo sesame seeds.

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