Vegan Kimchi Pancake Tamari Mushrooms (Printable)
Crispy vegan kimchi pancake with tangy kimchi, finished with savory tamari-glazed mushrooms and dipping sauce.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour (or gluten-free flour blend)
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon ground black pepper
06 - 1 cup cold water
07 - 1/2 cup vegan kimchi, chopped, plus 1 to 2 tablespoons kimchi juice
08 - 2 scallions, thinly sliced
09 - 1/2 small carrot, grated
10 - 1/2 small zucchini, grated and squeezed of excess moisture
→ Tamari Mushrooms
11 - 1 cup shiitake or cremini mushrooms, sliced
12 - 1 tablespoon tamari (or soy sauce)
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon maple syrup
15 - 1/2 teaspoon rice vinegar
16 - 1 clove garlic, minced
→ Dipping Sauce
17 - 2 tablespoons tamari
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon maple syrup
20 - 1 teaspoon toasted sesame oil
21 - 1/2 teaspoon chili flakes (optional)
22 - 1 teaspoon toasted sesame seeds
# How to Make It:
01 - In a small bowl, whisk together tamari, rice vinegar, maple syrup, sesame oil, chili flakes if using, and sesame seeds until well combined. Set aside to allow flavors to meld.
02 - In a medium bowl, combine the flour, cornstarch, baking powder, sea salt, and ground black pepper, stirring to evenly distribute the leavening and seasoning.
03 - Pour in the cold water and stir gently until just combined. Fold in the chopped kimchi, kimchi juice, sliced scallions, grated carrot, and grated zucchini until evenly distributed throughout the batter.
04 - Heat 1 to 2 tablespoons of oil in a nonstick skillet over medium-high heat. Pour half of the batter into the pan and spread it into a thin, even pancake about 8 inches across. Cook for 3 to 4 minutes until the bottom is golden and crispy. Flip and cook for another 2 to 3 minutes until the second side is equally crisp. Transfer to a plate and keep warm, then repeat with the remaining batter.
05 - Wipe out the skillet and heat the sesame oil over medium heat. Add the minced garlic and sliced mushrooms, sautéing for 2 to 3 minutes until the mushrooms begin to soften and release their moisture.
06 - Add the tamari, maple syrup, and rice vinegar to the skillet. Stir-fry for 2 to 3 minutes, tossing frequently, until the mushrooms are coated in a glossy glaze and tender throughout.
07 - Cut the warm pancakes into wedges and arrange on a serving plate. Spoon the tamari-glazed mushrooms over the top and serve alongside the prepared dipping sauce.
# Expert Advice:
01 -
- The contrast between the shatteringly crisp pancake and the glossy, umami packed mushrooms is genuinely addictive.
- It comes together in about half an hour with ingredients you can keep stocked in your fridge and pantry.
- The dipping sauce is the kind of thing you will start putting on everything once you taste it.
02 -
- Squeezing every drop of liquid from the grated zucchini is non negotiable because even a little extra water turns a crisp pancake into a soggy one.
- The batter should be used right away since the salt pulls moisture from the vegetables the longer it sits.
- Do not skimp on the oil in the pan because that direct contact with hot fat is what creates the crunchy crust.
03 -
- Let the skillet get fully hot before adding the batter because starting in a lukewpan is the number one reason pancakes stick or turn pale.
- Double the dipping sauce recipe without hesitation because you will run out and wish you had more.