Korean Kimchi Pancakes (Vegan)

Ingredients

• 160 gKimchi
• 2 pcsGreen onion
• 90 gWheat flour
• 25 gCornstarch
• 150 mlWater
• 3 gBaking powder
• 2 gSalt
• 18 gRapeseed oil
• 30 mlSoy sauce
• 15 mlRice vinegar
• 5 mlSesame oil
• 6 gMaple syrup
• 2 gChili flakes
• 6 gSesame

Instructions

1. 1

   Prep kimchi

   • Drain kimchi well
   • Roughly chop kimchi
   • Slice scallions into rings
2. 2

   Mix batter

   • Combine flour and starch
   • Whisk in water until smooth
   • Stir in baking powder and salt
   • Fold in kimchi and scallions
3. 3

   Pan-fry pancakes

   • Heat oil in a pan
   • Spoon in batter portions
   • Spread into thin pancakes
   • Fry until crisp on both sides
   • Briefly drain on paper towel
4. 4

   Stir dipping sauce

   • Mix soy sauce with vinegar
   • Stir in sesame oil and maple syrup
   • Stir in chili flakes
   • Fold in sesame briefly
5. 5

   Plate and serve

   • Cut pancakes into bite-size pieces
   • Serve with dipping sauce