Vegan Oil-Free Kimchi Pancake
Oil-Free, Gluten-Free and Delicious

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Vegan Oil-Free Kimchi Pancake

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Adjust Servings:
1 cup, drained and chopped small Vegan Kimchi
1 cloves, minced Garlic
1/2 cup Rice Flour
3/4 cup Kimchi Juice/Fluid
1/8 cup Tamari, Liquid Aminos, or Soy Sauce
2 Tablespoons Rice Vinegar
1 teaspoon Sriracha
2 sliced thin Green Onions

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    Kimchi Pancakes are light, spicy pancakes made from Kimchi and Rice Flour. Oil-Free and Gluten-free, this flavorful pancake is a wonderful appetizer, side dish or main entree.

    • 25 minutes
    • Serves 2
    • Easy


    • Sauce

    • Garnish


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    My husband, Paul ferments his own kimchi as well as sauerkraut, Brussel sprouts, and other vegetables. In fact, it is so good, I can’t buy it at the store anymore because it can’t compare to his.

    We frequent a family owned Korean restaurant, called Bibimbab, one of our best kept secrets. This authentic Korean restaurant serves the BEST vegan ethnically unique food I have ever eaten. Although they serve meat, they have a diverse menu. They will prepare your food without oil, with brown rice, or any way you want it.

    Bibimbab serves a kimchi pancake beyond wonderful. We order it as an appetizer every time. I  always wanted to try making one at home, but I wanted mine to be completely oil free.

    I struggled with how to make this dense pancake without any oil. My Copper Chef Pan worked as well as it has since I got it at Christmas. I was worried, but it didn’t stick at all.

    Although you can use any vegan kimchi, my husband’s kimchi is a blessing. Kimchi pancakes have very few ingredients, so it is easy to make. It all depends on your pan.

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    Measure 1 cup of drained Kimchi.
    Reserve fluid, so make sure to strain it.
    Place kimchi in a mini chopper or chop small by hand (I used a food processor and pulsed until small).
    Put chopped kimchi in a mixing bowl.


    Pre-heat Non-Stick Pan/Mix pancake

    Pre-heat pan on medium high.
    It is important the pan is hot BEFORE you put the kimchi pancake batter in the pan.
    It should sizzle.

    Add 1/2 cup rice flour and garlic to kimchi in the bowl.
    Pur 3/4 cup kimchi juice/fluid reserved into the bowl.
    Mix with a spoon.
    It will be thick.



    Pour into the medium high heated pan.
    Spread to make evenly distributed.
    Reduce heat to medium.
    Cook for 8-10 minutes on each side, checking the pancake often with a spatula.
    ** When it is time to flip the pancake, I used a large round plastic plate.
    I flipped the pancake onto the plastic plate and then returned it to the pan on the opposite side.
    Cook again for 8-10 minutes, until brown and cooked on both sides.



    Place pancake on a flat surface.
    Using a pizza cutter, cut it into equal sections.
    Garnish with green onions.
    Serve with sauce on the side.

    Kathy Carmichael

    Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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