Baked Kimchi Pancakes
I love Kimchi Pancakes, but I don’t like standing over a hot stove to cook them or using a bunch of oil. So, I came up with this easier, healthier way to make them—BAKED!
Ingredients
- 500 grams of O'Food brand Korean Crispy Pancake Mix I buy this from Hmart
- 1/4 of a Napa cabbage finely chopped; leaves only
- 1 carrot peeled and shredded
- 3 green onions white and green parts, finely chopped
- 1 cup of ripe vegan kimchi cut into bite-sized pieces with a kitchen scissors into the bowl so you don’t stain your cutting board
- 1/2-1 T gochugaru Korean red pepper flakes
- 250 ml of filtered water
- 1 Tablespoon of avocado oil
- Salt to taste
Instructions
- Preheat oven to 425 degrees (or 400 degrees convection).
- Mix all of the ingredients in a large mixing bowl together. You want the mixture to be thick but spreadable. If you need a little more water, add it 1 tablespoon at a time.
- Line an 11x17 baking pan (with sides) with parchment paper. Make sure the parchment paper covers the whole tray and even goes up on the sides a bit. Spread the Kimchi Pancakes mixture across the entire tray evenly.
- Bake for 30 minutes. Take them out of the oven and cut them into portions with a knife, then return the tray to the oven for another 15-30 minutes until they’ve reached the desired texture. They should be a bit crispy on the outside and cooked but tender on the inside.
- Serve warm with dipping sauce or once cooled, freeze them (with parchment paper between each square pancake) in an airtight container. These warm up great in the toaster oven (at 350 degrees), oven, or even in the microwave.
