lunchSofia Silvestrinikimchi, leekchi, leeks, pancakes, late night snacks, snack, carrotsComment

Vegan Leekchi Pancakes

lunchSofia Silvestrinikimchi, leekchi, leeks, pancakes, late night snacks, snack, carrotsComment
Vegan Leekchi Pancakes
kmichipancakes-ready2.png

Hello my Supernovas!!! This week's recipe is Kimchi Pancakes! A few weeks back, I told you guys that I was making Leekchi or Kimchi using Leeks instead of cabbage. Finally after 1.5 weeks of fermenting ITS FINALLY READY! The Leekchi itself is spicy, slightly milder than Kimchi, garlicky with a hint of ginger. I think the main difference between using cabbage vs. leeks is that leeks act more like noodles therefore they are easier to handle and to eat, they dont have that mild sour taste cabbage has.

Story time: I first fell in love with Kimchi, thanks to my wonderful Chinese college roommate. She was taught me so much about cooking and asian culture in a time where I wasn't passionate about much at all. We would have Chinese New Year dinners, share recipes and would try to make insanely complicated dishes together. She was a major influence in my current love for food and creating a community around a kitchen table. 

kimchipancakes-readytopost-3.png

This recipe is super easy to make. You could eat this as an appetizer or a late night snack, along with some tofu or noodles. I love to eat them hot or cold and dip them in soy sauce. 

readytopost-square-kimimi.png

Prep Time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Serves: 2 people

Ingredients

  • 1 cup of Kimchi, roughly chopped
  • 1 cup of Flour (I used gluten free rice flour but all purpose flour works too)
  • 1/4 cup Kimchi Water
  • 1 cup Water
  • 1/4 tsp Sugar
  • 1/4 tsp Salt
  • 3 Scallions, finely chopped
  • Optional: Sesame Oil

Directions

  1. In a bowl, mix in the flour, salt, sugar and scallions. 

  2. In a separate bowl, mix water, kimchi water and chopped Kimchi.

  3. Add liquid to dry ingredients. Blend together until you get a thick consistency. 

  4. In a non-stick pan, heat sesame oil or oil of choice over medium-high temperature. Using a colander, pour batter onto the pan. If needed, use the bottom of the colander to spread the batter evenly. 

  5. Cook kimchi pancake for 3-5 minutes or until its golden brown. Gently flip you pancake and let cook for an additional 3 minutes. Since youre working in batches, its best to add additional oil between pancakes.

  6. Once ready, sprinkle some scallions, sesame seeds or top them with more kimchi and ENJOY!