Tag Archive for kimchi

KimChi Potato Pancakes {Vegan, Gluten-Free}

Tis the season for comfort food. 

a stack of kimchi potato pancakes

All I’m craving these days is warm, gooey, carby and spicy. 

This really simple recipe ticks almost all those boxes. The kimchi is spicy and warming, the potatoes are carby, and cook up all crispy and golden. 

If you’re not vegan, these would make a great base to top with a runny-yolk fried egg for brunch, or even as the base for an Eggs Benedict. 

Or you can just eat them over the stove, hot from the pan. 😉 

Kimchi Potato Pancakes Vegan

KimChi Potato Pancakes

{Vegan, Gluten-Free}

Ingredients (makes about 4)

  • 1 medium-large baker potato
  • 2 tbsp chopped green onion 
  • 1/4 cup vegan kimchi (read the label to be sure it’s vegan/gluten free)
  • 1 tbsp kimchi juice
  • 2 tbsp water
  • 2 tbsp chickpea flour 
  • neutral oil for frying 


  1. Peel the potato and grate it on a box grater. Place in a large bowl and cover over with cold water. Allow to sit for about 30 minutes. Drain, and press as much of the water out as possible. Lay a clean kitchen towel down on your work surface, and sprinkle the potato on it. Roll it up and squeeze out as much moisture as possible. Place the potato back into a clean bowl. 
  2. Chop the kimchi and add it to the potatoes, along with the chopped green onion and the kimchi juice. 
  3. Sprinkle in the chickpea flour, and then add the water. Mix well to combine. If the mixture feels a little loose, you can add more chickpea flour, if it feels too thick, add a little more water. 
  4. In a heavy frying pan over medium-high heat, heat enough oil to cover the bottom of the pan. Drop the pancake mixture by 1/4 cup measures into the frying pan. You should be able to fit 3-4 per batch. Allow to cook for a few minutes, then smush them down with the bottom of a glass or the back of your spatula. 
  5. Allow to cook until golden on one side, then flip to cook on the other side until crispy and brown. Serve immediately, or keep warm in a low oven until ready to serve. 



Vegan BiBimBap

You know, everyone is all about “power bowls” and “poke” these days. But the reality is, those are just bowls of rice topped with stuff. Okay, yummy, delicious stuff, but still, just rice bowls topped with stuff. 

You maybe could argue that the Koreans were the first to create such a thing. The term “bibimbap” literally means, “mixed rice.” Yup. Originally, you’d be looking at a bowl of rice topped with thinly-sliced meats (often beef), vegetables and pickles. Boy, the Koreans love their pickles. It’s very often also topped with a sunny-side-up egg, which, when you cut up and mix in with the other ingredients, makes a kind of jammy egg yolk sauce. It’s a pretty magical dish, filled with every different flavour and texture you can imagine.

I was inspired to try this in a vegan format after getting my hands on some vegan Kim Chi. I was testing a new vegan cookbook a few weeks back, and one of the recipes called for kimchi. Now, I love kimchi, I even sometimes make a version of it myself. I try to incorporate as many fermented foods (for their health benefits) as I can into my diet. But most kimchi includes fish sauce, which makes it not appropriate for vegans. 

Then I found out that a local gal was starting up her own line of vegan kimchi, and I got my hands on some. It makes a perfect addition to this dish. 

These are the toppings I put on mine: 

  • Gochujang tofu
  • quick-pickled cucumbers
  • shredded carrots
  • blanched spinach 
  • stir-fried shitakes 
  • Salty Cabbage Kimchi

A radish version of kimchi from Salty Cabbage Kimchi–it’s the most beautiful shade of pink!

Vegan BiBimBap

Start by making the rice. Traditionally, this would be white rice, but I used brown for the extra health benefits. 

Next, make the gochugang tofu. Take a block of firm tofu and cut it into small, 1″ squares. Toss the squares into a bowl, and add to the bowl 2 tbsp of cornstarch, 1 tsp salt, and 1/2 tsp garlic powder. Toss well. In a cast-iron frying pan over medium-high heat, heat a few tablespoons of canola oil. Toss the tofu into the pan, and stir-fry until crispy, about 5-8 minutes. While the tofu is frying, mix together the sauce: 1 tbsp gochujang, 1/4 cup warm water (warm will help the gochujang dissolve better), 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp brown sugar. Once the tofu is browned, toss the sauce in the pan with it, and stir well. The sauce will thicken and stick to the tofu. Remove and place to the side. 

To make your Vegan BiBimBap: scoop cooked rice into the bottom of a bowl. Top with gochujang tofu, quick-pickled cucumbers, grated or spiralized carrots, fresh or quickly-blanched spinach (or if you want to be real fancy, gomae), stir-fried shitake mushrooms, and finish it off with a big blob of kimchi. 

Mix everything together in your bowl and enjoy! 



« Older Entries