Korean Kimchi Pancakes (GF, Healthy)
Author: 
Serves: 2 pancakes
 
Ingredients
  • Makes 2 pancakes
  • 1 cup kimchi + 4 tbsp kimchi juice
  • 2 scallions, chopped
  • 1 cup store brought oat flour
  • 1 tbsp cornstarch
  • ¾ - 1 cup water, at room temperature
  • optional sauce (below) or dairy free yogurt
  • Optional Sauce:
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce or 2 tbsp low sodium soy sauce /
  • 1 green onion, finely sliced
  • ½ tbsp gocharugu
  • Sesame seeds, optional
Instructions
  1. SAUCE: mix all the ingredients and set aside.
  2. Cut the kimchi into small thin pieces - I like to use scissors because you won't stain your board red!
  3. Add in the scallions, cornstarch and oat flour into the chopped kimchi.
  4. Pour in kimchi juice and ½ cup of water. Mix well. Gradually add in more water, 1 tbsp at a time until it resembles thick pancake batter. (I used ¾ cup of water)
  5. Let the batter sit for 5 mins. The batter will thicken so you can add a bit more water to loosen it if needed.
  6. Heat a pan over medium heat. Once hot, spray oil generously over the pan.
  7. Pour the batter into the pan. Using the back of the spoon spoon, spread into a round pancake shape (1/4" thick) .If you prefer soft and chewy pancakes you can make it thicker, for crispy pancakes spread it thinly.
  8. Cook until the middle and edges starting turning color for a couple of mins. . Lift up the edges occasionally to check if it is cooked.
  9. Flip and cook on the other side.
  10. Remove the pancake and repeat for the remaining batter.
  11. Enjoy warm and fresh with sauce or dairy-free yogurt.
Notes
*If Vegan, please substitute with vegan kimchi!
Nutrition Information
Serving size: 1 Large Pancake Calories: 297 Fat: 4.7g Carbohydrates: 54.1g Fiber: 7.7g Protein: 10.4g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2022/03/01/gluten-free-vegan-kimchi-pancakes-kimchi-jeon/