|Prep & Cook Time||30 min|
Combine 2 tbsp of vinegar, 1 tbsp of salt, and 2 cups of water in a medium pot. bring to a boil.
Quickly submerge spinach in the boiling water for 2 minutes until lightly boiled/blanched.
Remove spinach and drain while squeezing out as much water as possible.
Chop spinach to your desired consistency, mix with Vegano Spinach Gomae Dip in a medium bowl, and put in the fridge to cool.
Thinly slice or mandolin carrots, potatoes, and green onion into strips.
Chop Kimchi into 1/2 cm pieces and set aside.
Mix Vegano Pancake Dry Mix mix with 1 cup of water. Add corn, green onion, kimchi, and carrots into the pancake mixture. Mix well. Keep potatoes separate.
Heat a nonstick pan on medium with provided confit olive oil. Cook thinly sliced potatoes in oil until crispy.
Pour the pancake batter over top of potatoes spreading out with a spatula ensuring a maximum thickness of 1/4 inches.
Fry until batter begins to look cooked through and the bottom becomes crisp, then flip and cook for crispness on the bottom. Once cooked, remove the pancake and place on a cutting board.
Cut kimchi pancake into slices. Serve with chilled Vegano Spinach Gomae and Vegano Kimchi Pancake Dip on the side.