Savory Vegan Korean Pancakes

Craving something snacky but filling? These kimchi and scallion pancakes are easy to prepare in less than 15 minutes. The spicy, sweet, sour, and salty notes paired with the crispy texture make for a delicious lunch.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 cup kimchi, chopped
• 1/4 cup kimchi juice
• 1/4 cup scallions, chopped
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean red chili paste)
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• Oil for frying

Instructions:

1. Prepare the Batter:
   • In a large bowl, combine the flour, water, kimchi juice, soy sauce, gochujang, sesame oil, salt, and black pepper. Mix until smooth.
   • Add the chopped kimchi and scallions to the batter, stirring until evenly distributed.
2. Heat the Pan:
   • Heat a non-stick skillet over medium-high heat and add a tablespoon of oil.
3. Cook the Pancakes:
   • Pour a ladleful of batter into the skillet, spreading it out evenly to form a thin pancake.
   • Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. Serve:
   • Remove the pancake from the skillet and place it on a paper towel to drain any excess oil.
   • Repeat with the remaining batter, adding more oil to the skillet as needed.
5. Enjoy:
   • Serve the pancakes hot, with your favorite dipping sauce on the side.

These savory vegan Korean pancakes are perfect for a quick, satisfying meal. Enjoy the blend of spicy, sweet, sour, and salty flavors in every crispy bite!