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Crispy Vegan Kimchi Pancake Recipe with Savory Tamari Mushrooms

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A crispy, tangy vegan kimchi pancake paired with savory tamari mushrooms, perfect for quick dinners or casual gatherings. This recipe delivers bold flavors and satisfying textures with simple ingredients.

Ingredients

Scale
  • 1 cup all-purpose flour (or gluten-free flour blend for GF option)
  • 1/2 cup cold sparkling water
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 cup well-drained kimchi, chopped
  • 1/2 cup scallions, thinly sliced
  • 8 oz cremini or shiitake mushrooms, sliced
  • 2 tablespoons tamari sauce
  • 1 teaspoon toasted sesame oil
  • 1 garlic clove, minced
  • Pinch of black pepper
  • 2–3 tablespoons vegetable oil (canola or avocado oil recommended)

Instructions

  1. Prepare the mushrooms: In a small bowl, combine sliced mushrooms, tamari sauce, minced garlic, toasted sesame oil, and black pepper. Mix well and let marinate for about 10 minutes.
  2. Make the pancake batter: In a large mixing bowl, whisk together flour, cold sparkling water, cornstarch, and salt until smooth and slightly thick but pourable.
  3. Add kimchi and scallions: Fold the chopped kimchi and sliced scallions gently into the batter.
  4. Cook the mushrooms: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add marinated mushrooms and sauté for 4–5 minutes until tender and golden. Remove and drain on paper towels.
  5. Cook the pancake: Add 2 tablespoons vegetable oil to the same skillet, increase heat to medium-high. Pour batter into a 7–8 inch circle and cook for 4–5 minutes until edges are crisp and golden.
  6. Add mushrooms on top: Scatter cooked mushrooms evenly over the pancake and gently press down.
  7. Flip the pancake: Carefully slide a spatula under the pancake and flip. Cook for another 3–4 minutes until crispy and golden on the other side.
  8. Serve warm: Transfer to a plate, slice into wedges, and enjoy immediately.

Notes

Use sparkling water and cornstarch in the batter for extra crispiness. Cook over medium to medium-high heat to avoid burning. Use a thin, flexible spatula for flipping to prevent tearing. Marinate mushrooms for at least 10 minutes for best flavor. For gluten-free, use gluten-free flour blend and tamari labeled gluten-free. Leftovers can be refrigerated up to 2 days and reheated in a skillet to restore crispiness.

Nutrition

Keywords: vegan kimchi pancake, tamari mushrooms, crispy pancake, vegan recipe, gluten-free option, savory pancakes, fermented cabbage, quick dinner

Find it online: https://swooshspice.com/crispy-vegan-kimchi-pancake-recipe-with-savory-tamari-mushrooms-easy-and-perfect/