Founder Minnie Luong joins us in the kitchen this morning from Chi Kitchen Kimchi! She shares her recipe for Chi Kitchen Vegan Kimchi Pancakes.

Description: Crispy pan-fried spicy pancakes that are savory and healthy!

Prep Time: 5 Mins

Cook Time: 6 Mins

Total Time: 11 Mins


½ cup rice flour

¼ cup all purpose flour

¼ tsp salt

Scant ¾ cup water approximate

1 cup vegan kimchi thinly sliced, juice reserved about 2 tbsp vegetable oil

1-2 scallions chopped

1-2 tsp toasted sesame seeds (optional)

Dipping Sauce:

1 scallion, finely chopped

2 Tbs. soy sauce

1 Tbs. rice vinegar

1 tsp. Asian sesame oil

1/2 tsp. granulated sugar

Kosher or sea salt

1 tsp Toasted sesame seeds

Make Dipping Sauce: Combine all ingredients into a bowl, mix with a whisk or fork and set aside.

Kimchi Pancake Instructions:

1. In a medium mixing bowl, stir together rice flour, all purpose flour and salt

2. Add enough water to kimchi juice so that you have ¾ cup total liquid.

3. Add liquid to dry ingredients. Stir until completely blended. Add kimchi and stir again until blended.

4. Coat skillet generously with oil and place over medium-high heat. Working in batches if needed, drop ¼ cupfuls of batter onto the skillet. You should get about 4 pancakes, each about 4 inches in diameter. Spread the batter

out a bit if needed. Add additional oil to the skillet between batches to keep the pan oiled.

5. Cook pancakes for 3 minutes, until lightly browned on the bottoms. Gently flip and cook another 3 minutes on the other sides.

6. Sprinkle with scallions and sesame seeds, if using. Enjoy!

Rhode Show Content DisclaimerThe information, advice, and answers displayed in The Rhode Show section of are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.