Kimchi Pancake with Spinach Gomae

Gluten Free

Ingredients

Vegano Pancake Dry Mix
Vegano Kimchi Pancake Dip
Vegano Spinach Gomae Dip
Kimchi
Yellow Potato
Carrot
Corn
Green Onion
Spinach
Olive Oil

30 mins

Contains Allergen:

Sesame

Crispy, salty, and a little spicy. These veggie-packed pancakes have it all!

Cooking Directions

Step 1: Bring salted vinegar water to a boil

Combine 2 tbsp of vinegar, 1 tsp 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. Finely chop garlic.

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 olive oil. Cook thinly sliced potatoes in oil until crispy. Add minced garlic and cook for an additional 20 seconds before spreading out the pancake batter.

Step 9: Cook kimchi pancake batter

Pour the half of the pancake batter over top of potatoes and garlic 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. Once completed repeat steps 9 & 10 for second pancake.