Kimchi Pancakes with Wakame

Name: Kimchi Pancakes with Wakame
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 280 g extra firm tofu, we used The Tofoo Co.; 300 g kimchi, roughly chopped, we used Vadasz Raw Kimchi; 75 g cornflour; 100 g spelt flour; 6 spring onions, finely chopped; 2 tbsp. vegetable oil; 10 g dried wakame seaweed, see GH TIP; 4 tbsp. vegan mayo, we used Hellmann’s; 2 tbsp. sweet chilli sauce

These five-ingredient pancakes are super simple to make and are packed full of flavour and nutrition.

By Georgie D'Arcy ColesPublished: 05 January 2024

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If you like fritters, you'll adore these kimchi pancakes which are a cinch to make, and the perfect option for a midweek meal.

Traditionally Korean, kimchi is made by salting and fermenting vegetables (most commonly cabbage). It can be spicy and is full of flavour, making it a great addition to fire up a simple recipe. Check to make sure its vegan, if needed.

We love to use cornflour in the batter which helps create a crispier pancake and binds the mixture without the need for an egg.

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Cal/Serv:

449

Ingredients

280 g extra firm tofu, we used The Tofoo Co.
300 g kimchi, roughly chopped, we used Vadasz Raw Kimchi
75 g cornflour
100 g spelt flour
6 spring onions, finely chopped
2 Tbsp. vegetable oil

To serve

10 g dried wakame seaweed, see GH TIP
4 Tbsp. vegan mayo, we used Hellmann’s
2 Tbsp. sweet chilli sauce

Directions

1. Step 1Coarsely grate the tofu, then pat dry with kitchen paper. Add to a large bowl. Place a sieve over another bowl/jug and measure the kimchi into it (reserve the liquid). Roughly chop the kimchi and add to the tofu bowl. Top up the kimchi liquid with cold water to make 150ml.
2. Step 2Add the cornflour, spelt flour, spring onions and some seasoning to the tofu bowl and mix to combine. Gradually mix in the kimchi water to make a batter. Set aside to rest for 10min.
3. Step 3Heat 1/2tbsp oil in a large non-stick frying pan over medium heat. Dollop in 4-5 heaped tablespoons of the mixture, spacing the dollops apart and spreading each out a little with the back of the spoon. Cook for 3-4min per side, until golden brown. Lift on to a plate or board and cover with foil to keep warm. Repeat frying with remaining oil and batter to make 16 pancakes.
4. Step 4Meanwhile, rehydrate the wakame seaweed according to pack instructions (see GH TIP). Next, in a small serving bowl, mix the mayo, sweet chilli sauce and some seasoning.
5. Step 5Top the pancakes with the shredded seaweed and serve with the dip.

GH TIP: Wakame is a species of kelp seaweed with a distinctive strong flavour. Once rehydrated, you can toss with a drizzle of toasted sesame oil, if you like. If you can’t find wakame, nori seaweed is a great substitute (and easier to find).