Vegan Kimchi Pancake Tamari Mushrooms

The sizzle of batter hitting a hot skillet on a rainy Tuesday changed my weeknight dinner game forever. I had leftover kimchi fermenting aggressively in the back of my fridge and a container of mushrooms that were one day away from becoming compost. What started as a desperate fridge cleanout became the dish my roommate now texts me about at least twice a month.

I brought these to a potluck once and watched a friend who swears she hates mushrooms eat three wedges before asking what the glossy topping was. That moment of converting a mushroom skeptic is something I will never let her live down.

Ingredients

• All-purpose flour (1 cup): The base of your batter, and you can swap in a gluten-free blend without anyone noticing the difference.
• Cornstarch (2 tbsp): This is the secret to that shatteringly crispy edge, so do not skip it.
• Baking powder (1/2 tsp): Just enough lift to keep the center tender while the outside stays crunchy.
• Sea salt and black pepper (1/2 tsp each): Simple seasoning that balances the bold kimchi flavors.
• Cold water (1 cup): Cold liquid slows gluten formation, which means a lighter, crispier pancake.
• Vegan kimchi, chopped (1/2 cup plus 1 to 2 tbsp juice): Make sure it is certified vegan with no fish sauce or shrimp paste hiding in the label.
• Scallions, thinly sliced (2): Fresh allium bite threaded through every bite of the pancake.
• Carrot, grated (1/2 small): Adds subtle sweetness and a flash of color.
• Zucchini, grated (1/2 small): Squeeze it dry in a towel first or your batter will be too wet to crisp properly.
• Mushrooms, sliced (1 cup, shiitake or cremini): Shiitake gives deeper flavor, but cremini works beautifully and costs less.
• Tamari (1 tbsp for mushrooms, 2 tbsp for sauce): A richer, gluten-friendly alternative to soy sauce that coats the mushrooms like glaze.
• Toasted sesame oil (1 tsp each for mushrooms and sauce): This tiny amount carries enormous nutty aroma, so treat it like a seasoning rather than a cooking oil.
• Maple syrup (1 tsp for mushrooms, 1 tsp for sauce): Rounds out the salty and acidic notes without making anything taste sweet.
• Rice vinegar (1/2 tsp for mushrooms, 1 tbsp for sauce): Brightens the glaze and cuts through the richness.
• Garlic, minced (1 clove): One clove is enough to perfume the mushrooms without overpowering them.
• Chili flakes, optional (1/2 tsp): For the dipping sauce, add only if you want a slow warm hum of heat.
• Toasted sesame seeds (1 tsp): A finishing sprinkle that makes the dipping sauce look as good as it tastes.

Instructions

Whisk the dipping sauce together:

In a small bowl, combine the tamari, rice vinegar, maple syrup, sesame oil, chili flakes if you are using them, and sesame seeds. Give it a good stir and set it aside so the flavors mingle while you cook.

Build the batter:

In a medium bowl, whisk the flour, cornstarch, baking powder, salt, and pepper together. Pour in the cold water and stir gently until just combined. You want a few small lumps, because overmixing makes the pancake tough.

Fold in the good stuff:

Add the chopped kimchi, kimchi juice, scallions, grated carrot, and squeezed zucchini to the batter. Fold everything in with a spatula until the vegetables are evenly distributed throughout.

Crisp the pancakes:

Heat one to two tablespoons of neutral oil in a nonstick skillet over medium-high heat until it shimmers. Pour half the batter in and spread it into a thin even circle about eight inches wide. Cook for three to four minutes until the bottom is deeply golden, then flip and cook another two to three minutes. Transfer to a warm plate and repeat with the rest of the batter.

Glaze the mushrooms:

Wipe out the skillet, add the sesame oil, and warm it over medium heat. Toss in the garlic and mushrooms, sauteeing for two to three minutes until the mushrooms start to brown and shrink slightly. Pour in the tamari, maple syrup, and rice vinegar, stirring constantly for another two to three minutes until the mushrooms are coated in a sticky, glossy glaze.

Assemble and serve:

Cut each pancake into wedges, pile the tamari mushrooms on top, and serve with the dipping sauce on the side. Eat immediately while the edges are still audibly crunchy.

Pin It

One cold evening I ate these standing at the kitchen counter, still in my coat, too hungry to bother with plates. The crunch echoed off the cabinets and my cat stared at me from the doorway like I had lost my mind.

Making It Your Own

This batter is incredibly forgiving, so treat it as a template rather than a strict rulebook. Toss in a handful of spinach, some diced bell pepper, or a few shreds of cabbage if that is what needs using up. The only thing I would not mess with is the cornstarch ratio, because that is what gives you the crackling edge worth getting excited about.

What to Drink Alongside

A cold crisp lager is the obvious and excellent choice here, cutting right through the richness of the mushrooms. If you prefer sake, serve it chilled in a small cup and sip between bites of the spicy pancake. Either way, keep the drinks cold and the pancakes hot, because timing is half the pleasure.

Leftovers and Reheating

If you somehow end up with extras, store the pancakes and mushrooms separately so nothing gets soggy in the fridge overnight. Reheat the pancakes in a dry skillet over medium heat for a minute per side and they crisp back up beautifully.

• Air frying leftover wedges at 190 degrees Celsius for about four minutes restores the crunch perfectly.
• Microwaving works in a pinch but you will lose the crispy texture that makes this dish special.
• Always make fresh dipping sauce rather than saving the leftover batch, because it separates and loses its brightness.

Pin It

Some recipes become staples because they are easy, and others earn their spot because they make you close your eyes and chew slowly. This one does both, and it will be in your rotation before the week is out.

Common Questions

→ How do I get the pancake extra crispy?

Use a hot nonstick skillet and enough oil to coat the surface, spread the batter thin and cook until the underside is deeply golden before flipping. Press gently with a spatula for even contact and drain briefly on paper to retain crispness.

→ Which mushrooms work best for the tamari glaze?

Shiitake or cremini are ideal: they hold shape and soak up the tamari glaze. Slice evenly, sauté until they release moisture, then add tamari, maple and rice vinegar to glaze and concentrate flavor.

→ Can I make this gluten-free?

Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour and confirm the tamari is labeled gluten-free. Cornstarch helps with crispness in the batter.

→ How can I ensure the kimchi is vegan?

Look for kimchi labeled vegan or check ingredient lists to avoid fish sauce, anchovy or shrimp paste. Alternatively, rinse and drain small amounts of kimchi if unsure to reduce nonvegan brine.

→ What’s the best way to reheat leftovers without losing texture?

Reheat pancakes in a skillet over medium heat or on a wire rack in a 350°F oven to restore crunch. Avoid the microwave, which makes them soggy.

→ What are good pairings or serving suggestions?

Serve wedges with the sesame-tamari dipping sauce and the glazed mushrooms on top. Crisp lager, cold sake or a simple green salad complement the tangy, umami flavors nicely.