Can I make this gluten-free?

Yes — just substitute a gluten-free flour blend for the all-purpose flour and make sure your kimchi is gluten-free.

Any neutral oil with a high smoke point works — canola, vegetable, avocado, or grapeseed are all great options.

Why is my pancake soggy?

Your pan may not be hot enough, or your batter may be too thick. Keep the water ice-cold and don’t overcrowd the pan for the crispiest results.

Freezing isn’t recommended, as they lose their texture. They’re best enjoyed fresh or reheated within a few days.

Vegan Kimchi Pancake (Crispy & Easy No-Egg Recipe)

Name: Crispy Vegan Kimchi Pancake (No Egg)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 cup fermented kimchi, cut into small pieces if they are bigger than bite-size; 1/2 cup all-purpose flour; 1 tablespoon cornstarch (or potato starch); 1 tablespoon kimchi juice; 1/3 cup ice-cold water (or plain cold sparkling water); 1/4 large onion, thinly sliced; 2 green onions, sliced diagonally; Neutral oil, as needed, for frying; 1 tablespoon soy sauce; 1 tablespoon apple cider vinegar; 1 teaspoon agave nectar (or sugar)

Crispy Vegan Kimchi Pancake (No Egg)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This crispy vegan kimchi pancake is a Korean rainy-day classic — tangy, savory, and perfectly crunchy, made with pantry ingredients and no egg. Enjoy it hot as a snack, side dish, or part of your banchan spread.

Author: Georgie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 small pancakes 1x
Category: Appetizer
Method: Pan fried
Cuisine: Korean
Diet: Vegan

Ingredients

Scale

For Vegan Korean Kimchi Pancakes

1 cup fermented kimchi, cut into small pieces if they are bigger than bite-size
1/2 cup all-purpose flour
1 tablespoon cornstarch (or potato starch)
1 tablespoon kimchi juice
1/3 cup ice-cold water (or plain cold sparkling water)
1/4 large onion, thinly sliced
2 green onions, sliced diagonally
Neutral oil, as needed, for frying

For Dipping Sauce

1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon agave nectar (or sugar)

Cook Mode Prevent your screen from going dark

Instructions

For Vegan Korean Kimchi Pancakes

In a medium bowl, whisk together the flour, cornstarch, and ice-cold (or sparkling) water until smooth with no lumps.
In a large bowl, combine the chopped kimchi, kimchi juice, sliced onion, and scallions. Add the batter and stir until everything is well coated.
Heat a nonstick skillet (about 8 inches) over medium-high heat and add a thin layer of neutral oil.
Once the oil is hot, scoop about ½ cup of batter into the skillet and spread it evenly with the back of a spoon.
Cook until the edges turn golden and crispy, about 3–4 minutes, then carefully flip and cook another 2–3 minutes.
Transfer to a plate and repeat with the remaining batter, adding more oil to the skillet as needed. This recipe makes about 4 pancakes.

For Dipping Sauce

In a small bowl, mix together soy sauce, apple cider vinegar, and agave nectar. Serve alongside the hot pancakes.

Notes

This recipe makes about 4 small pancakes (around 8 inches each).
If you prefer larger pancakes, simply adjust the portion size and increase the cook time slightly to ensure the center cooks through.
For more tips on getting the crispiest results, refer to the Crispy Vegan Kimchi Pancake Tips and Tricks section above.

Find it online: https://www.myeclecticbites.com/vegan-korean-kimchi-pancakes/