Kimchi Pancake with Spinach Gomae

Kimchi Pancake with Spinach Gomae

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Prep & Cook Time 30 min
Servings 2
Calories 1666
Fat 79g
Carbohydrates 205g
Protein 46g
Main Ingredients
  • - Vegano Pancake Dry Mix
  • - Vegano Kimchi Pancake Dip
  • - Vegano Spinach Gomae Dip
  • - Kimchi
  • - Yellow Potato
  • - Carrot
  • - Corn
  • - Green Onion
  • - Spinach
  • - Confit Olive Oil
Contains Allergens
  • Sesame
  • Gluten
What you'll need
  • Vinegar
  • Salt
Step 1: Bring salted vinegar water to a boil

Combine 2 tbsp of vinegar, 1 tbsp of salt, and 2 cups of water in a medium pot. bring to a boil.

Step 2: Blanch spinach

Quickly submerge spinach in the boiling water for 2 minutes until lightly boiled/blanched.

Step 3: Remove spinach

Remove spinach and drain while squeezing out as much water as possible.

Step 4: Prepare the Spinach Gomae

Chop spinach to your desired consistency, mix with Vegano Spinach Gomae Dip in a medium bowl, and put in the fridge to cool.

Step 5: Prepare vegetables

Thinly slice or mandolin carrots, potatoes, and green onion into strips.

Step 6: Prepare Kimchi

Chop Kimchi into 1/2 cm pieces and set aside.

Step 7: Prepare pancake mix

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.

Step 8: Cook potatoes

Heat a nonstick pan on medium with provided confit olive oil. Cook thinly sliced potatoes in oil until crispy.

Step 9: Cook kimchi pancake batter

Pour the pancake batter over top of potatoes spreading out with a spatula ensuring a maximum thickness of 1/4 inches.

Step 10: Flip kimchi pancake

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.

Step 11: Cut and plate

Cut kimchi pancake into slices. Serve with chilled Vegano Spinach Gomae and Vegano Kimchi Pancake Dip on the side.