Kimchi Pancakes (also known as Kimchijeon) are a popular quick-and-easy dish in Korea. The complex sweet, spicy, sour, and savoury pancake is delightfully chewy and fried until the edges are golden crisp. In this recipe, we decided to add Big Mountain Foods’ Cauli Crumble which adds an extra smokey, umami-filled crunch to the already mouth-wateringly delicious pancake.
Kimchi and Cauli Crumble are a revelatory match made in heaven. The result is a satisfyingly healthy vegan meal you can eat for lunch, dinner, sliced and served to a crowd as an appetizer, or even as a savoury breakfast. This will be your next vegan go-to meal for 2022!
Ingredients
2/3 cup kimchi
1 cup veggie grounds, caulicrumble
2/3 cup flour, white unbleached all purpose
1 teaspoon sugar, organic cane
1/4 cup olive oil, delicate extra-virgin
2/3 cup water
Shop this recipeIngredients:
2/3 cup kimchi, plus 2 tbsps brine
1 cup Cauli Crumble Veggie Grounds
2/3 cup all-purpose flour
1 tsp organic cane sugar
3 green onions, roughly chopped
2/3 cup water
1/4 cup extra-virgin olive oil, divided
Instructions:
- In a large mixing bowl, combine the kimchi, kimchi brine, Cauli Crumble Veggie Grounds, flour, sugar, green onions, and water until well mixed together.
- Heat a 12-inch skillet over medium heat. Add 2 tbsps olive oil. Gently lift the skillet from side-to-side to ensure the entire surface is well-coated with oil.
- Check that the skillet is hot enough by adding a drop of water. Once the water sizzles, pour the batter into the skillet and use a spatula to flatten the batter evenly like a pancake.
- Continue to cook until the edges are golden and crisp, 5-6 minutes.
- Carefully flip the pancake with spatula and pour the remaining 2 tablespoons of oil around the edges of the skillet. Lift the skillet side-to-side once more to evenly coat the underside of the pancake with oil.
- Cook until the bottom of the pancake is golden and crispy, 4-5 minutes.
- Slide the pancake onto a large serving plate and slice to serve.
