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Vegan Kimchi Cheese & Sweet Corn Pancake

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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.

Ingredients

Units Scale
  • 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

  1. In a large mixing bowl, combine chopped kimchi, corn, green onions, and vegan cheese.
  2. 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.
  3. Heat a non-stick or cast iron skillet over medium-high heat and add 1-2 tablespoons of oil.
  4. 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.
  5. Carefully flip and cook for another 4-5 minutes, adding more oil if necessary, until the other side is golden and cooked through.
  6. 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

Find it online: https://yumfoodusa.com/vegan-kimchi-cheese-sweet-corn-pancake/