Vegan Kimchi Pancakes With Gochujang Dip

Kimchijeon are pancakes that have kimchi in them, and as such, they rank quite highly on my scale of pancakes. Since fish sauce is typically used to make kimchi, you should confirm that the prepared kimchi you buy at the store is indeed vegan. Making your own is even simpler because you’ll have a supply for later.Here is the recipe we use for it.

Ingredients

For the pancakes

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 cup vegan kimchi, chopped
1/2 cup water
1/4 cup vegan milk (such as soy or almond milk)
2 tablespoons vegetable oil
Sesame oil, for cooking

For the gochujang-dip

1/4 cup gochujang (Korean chili paste)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon maple syrup
1 clove garlic, minced
1 teaspoon sesame oil
1 green onion, chopped (optional)

Instructions

In a large mixing bowl, combine the flour, baking powder, salt, sugar, garlic powder, onion powder, and paprika.
Add the chopped kimchi, water, vegan milk, and vegetable oil to the mixing bowl and stir well to combine.
Heat a nonstick skillet over medium-high heat. Add a small amount of sesame oil to the skillet and swirl to coat.
Using a 1/4-cup measure, scoop the pancake batter onto the skillet and cook for 2-3 minutes on each side, until golden brown.
Repeat with the remaining pancake batter, adding more sesame oil to the skillet as needed.
To make the gochujang-dip, whisk together the gochujang, rice vinegar, soy sauce, maple syrup, minced garlic, and sesame oil in a small bowl.
Top the pancakes with chopped green onion (optional) and serve with the gochujang-dip.