A delightful fusion of bold flavors and textures, this Vegan Kimchi Cheese & Sweet Corn Pancake brings together spicy, tangy kimchi, sweet bursts of corn, and creamy vegan cheese in a crispy, golden pancake. Inspired by Korean cuisine, this dish is quick to prepare, making it an ideal choice for an easy appetizer, hearty snack, or a unique main course.
Why You’ll Love This Recipe
This savory pancake offers a satisfying contrast of flavors—spicy, tangy, sweet, and umami—all in one bite. The vegan cheese melts beautifully into the batter, complementing the sharpness of the kimchi, while sweet corn adds pops of natural sweetness. It’s pan-fried to a crisp texture that’s both hearty and comforting. With minimal prep and cook time, it’s an excellent recipe for weeknight meals, entertaining guests, or indulging in a delicious, plant-based treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup chopped vegan kimchi (well-drained)
- 1/2 cup sweet corn (fresh, canned, or frozen)
- 1/4 cup sliced green onions
- 1/2 cup shredded vegan cheese
- 1/2 cup all-purpose flour
- 1/4 cup chickpea flour (or more all-purpose flour)
- 1/4 cup water (more as needed)
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Pinch of salt and pepper
- Neutral oil for frying
Directions
- In a large mixing bowl, combine the chopped kimchi, corn, green onions, and vegan cheese.
- Add the all-purpose flour, chickpea flour, soy sauce, garlic powder, salt, and pepper.
- Gradually pour in water while mixing until a thick batter forms. It should be cohesive and spreadable.
- Heat a non-stick or cast iron skillet over medium-high heat and add 1–2 tablespoons of oil.
- Scoop the batter into the pan and press into a round pancake about 1/2 inch thick.
- Cook for 4–5 minutes on one side until golden brown and crisp.
- Carefully flip and cook the other side for another 4–5 minutes, adding oil as needed.
- Transfer to a cutting board and slice into wedges. Serve hot with soy dipping sauce or vegan mayo topped with sesame seeds.
Servings and timing
- Servings: 2–3 servings
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories per serving: 230 kcal
Variations
- Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour.
- Extra crispy: Add a tablespoon of rice flour or cornstarch to the batter for more crunch.
- Protein boost: Add tofu crumbles or edamame for a more filling meal.
- Spicy kick: Mix in gochujang or red pepper flakes for added heat.
- No vegan cheese: Omit the cheese and add a tablespoon of nutritional yeast for a similar savory effect.
Storage/reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a skillet over medium heat until warmed through and crispy, about 2–3 minutes per side. Avoid microwaving, as it will soften the texture.
- Freezing: While best enjoyed fresh, the cooked pancake can be frozen and reheated in a skillet or air fryer.
FAQs
Can I use only one type of flour?
Yes, you can use all-purpose flour only, but chickpea flour adds extra flavor and protein.
Is vegan kimchi easy to find?
Many stores offer vegan kimchi. Check the label to ensure it doesn’t contain fish sauce or shrimp paste.
Can I make this pancake without cheese?
Absolutely. The vegan cheese adds creaminess, but it’s optional.
What kind of vegan cheese works best?
A meltable vegan mozzarella or cheddar-style cheese works well in this recipe.
How thick should the batter be?
It should be thick enough to hold together when scooped, but still spreadable.
Can I make mini pancakes instead of one large one?
Yes, you can divide the batter into smaller portions for easier flipping and serving.
What’s a good dipping sauce to pair with it?
Soy sauce with rice vinegar, sesame oil, and a pinch of chili flakes makes a great dipping sauce.
Can I use frozen corn?
Yes, just thaw and drain it before adding to the batter.
How do I keep the pancake from sticking?
Use a well-seasoned cast iron or a high-quality non-stick pan and ensure it’s properly oiled.
Is this dish suitable for children?
Yes, if the kimchi isn’t too spicy. You can also rinse it briefly to reduce heat and salt content.
Conclusion
Vegan Kimchi Cheese & Sweet Corn Pancake is a bold, savory creation that showcases the beauty of fusion cuisine. It’s easy to make, endlessly adaptable, and delivers a satisfying crunch with every bite. Whether you enjoy it as a snack, appetizer, or light meal, this pancake is sure to become a favorite in your plant-based recipe collection.
PrintVegan Kimchi Cheese & Sweet Corn Pancake
A crispy, savory pancake packed with fermented kimchi tang, melty vegan cheese, and bursts of sweet corn. This Korean-inspired comfort food is pan-fried to golden perfection and served in wedges, perfect as a snack, appetizer, or main dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Korean
- Diet: Vegan
Ingredients
- 1 cup chopped vegan kimchi (well-drained)
- 1/2 cup sweet corn (fresh, canned, or frozen)
- 1/4 cup sliced green onions
- 1/2 cup shredded vegan cheese
- 1/2 cup all-purpose flour
- 1/4 cup chickpea flour (or more all-purpose flour)
- 1/4 cup water (more as needed)
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Pinch of salt and pepper
- Neutral oil for frying
Instructions
- In a large mixing bowl, combine chopped kimchi, corn, green onions, and vegan cheese.
- Add the flours, soy sauce, garlic powder, salt, and pepper. Pour in water gradually while mixing until a thick, cohesive batter forms. It should hold together but still be spreadable.
- Heat a non-stick or cast iron skillet over medium-high heat and add 1-2 tablespoons of oil.
- Scoop the batter into the pan and flatten it into a round pancake about 1/2 inch thick. Cook for 4-5 minutes on one side until golden brown and crispy.
- Carefully flip and cook for another 4-5 minutes, adding more oil if necessary, until the other side is golden and cooked through.
- Transfer to a cutting board and slice into wedges. Serve hot with soy dipping sauce or vegan mayo with a sprinkle of sesame seeds.
Notes
- Ensure kimchi is well-drained to avoid a soggy batter.
- Adjust water gradually to reach desired batter consistency.
- Use chickpea flour for added protein and slight nuttiness, or substitute with more all-purpose flour.
- Serve with soy dipping sauce, vegan mayo, or sesame seeds for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg