Crispy, salty, and a little spicy. These veggie-packed pancakes have it all!
Combine 2 tbsp of vinegar, 1 tsp 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. Finely chop garlic.
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 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.
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.
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.
Cut kimchi pancake into slices. Serve with chilled Vegano Spinach Gomae and Vegano Kimchi Pancake Dip on the side.