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| Image Source: Nagyman |
While it was my intention to write about delicious vegan foods for each day of September, I was derailed by a number of distractions and obligations. Here’s one last recipe for the month.
My roommates and I got together Sunday evening for a house dinner. My contribution, along with some simple brown rice, was a big batch of kimchi pancakes. For the recipe I used to make kimchi, see “A Kimchi Commencement“.
Ingredients:
- 2 cups kimchi
- 6 tbs kimchi liquid
- 1 medium sweet onion, diced
- 1 cup chickpea flour
- 1/2 cup water
- 2 cloves crushed garlic
- 2 tbs coconut oil or olive oil
Directions:
- In a large bowl combine all ingredients and mix until batter evenly coats kimchi.
- Heat a pan on medium heat and add oil.
- Pour mixture onto pan and spread until thin.
- Flip when underside is golden brown and crisp.
- Cook the other side until similarly crisped.
- Serve and enjoy.
1 comment on “Kimchi Pancakes”
Kimchi is one of my favourite foods, but I don’t have it as often as I’d like. I’ve made kimchi before and devoured kimchi pancakes I made, but I fell out of the habit. Lately I’ve remembered I have a wonderful local Korean store, JJ Korean Mart, just a few blocks from my home, so I’ve been indulging in dumplings and vegan kimchi.
The store carries Chongga Kosher Kimchi, which has plenty of flavour and a mild spiciness.
As convenient as buying kimchi is, I feel like I want to have it much more often, so I’ll likely start making big batches again.