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Vegan Kimchi Cheese & Sweet Corn Pancakes Recipe
Ben Carraoli

Vegan Kimchi Cheese & Sweet Corn Pancakes Recipe

I recently made these vegan kimchi cheese & sweet corn pancakes, and honestly, they turned out way better than I expected. The crispy edges, gooey vegan cheese, and bursts of sweet corn made every bite exciting. I love how the tangy kimchi balances the sweetness and richness perfectly.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped vegan kimchi – Use well-fermented kimchi for deeper flavor; ensure it's vegan no fish sauce.
  • ¾ cup all-purpose flour – Creates the base batter; you can substitute with gluten-free flour if needed.
  • 2 tbsp cornstarch – Helps make the pancakes extra crispy on the outside.
  • ½ tsp baking powder – Adds a slight lift and softness to the batter.
  • ½ tsp salt – Adjust based on how salty your kimchi already is.
  • ½ cup water – Helps bind everything into a smooth batter.
  • ½ cup sweet corn kernels – Fresh or canned works best; avoid overly watery frozen corn.
  • ½ cup vegan cheese shredded – Use a meltable variety for that gooey texture; grate fresh if possible.
  • 2 tbsp kimchi juice – Adds tanginess and enhances the overall flavor.
  • 2 –3 tbsp oil for frying – Use neutral oil like vegetable or canola for best results.
  • 1 –2 green onions chopped – Adds freshness and mild sharpness.

Method
 

  1. Start by combining flour, cornstarch, baking powder, and salt in a bowl. Gradually add water and mix until you get a smooth batter. It should be thick but still pourable. This base ensures your pancakes hold together well while frying.
  2. Now fold in the chopped kimchi, kimchi juice, corn kernels, green onions, and vegan cheese. Mix everything until evenly distributed. The batter will become slightly chunky, which is perfect for texture and flavor.
  3. Place a non-stick pan over medium heat and add a little oil. Let the oil heat up properly before adding the batter. A well-heated pan helps create those beautifully crispy edges.
  4. Pour a portion of the batter into the pan and spread it slightly. Cook for 3–4 minutes until the bottom turns golden and crisp. Flip carefully and cook the other side until fully cooked and crispy.
  5. Remove from the pan and place on a plate lined with paper towel if needed. Serve immediately while hot and crispy. The melted cheese and crunchy texture are best enjoyed fresh.

Notes

  • I always squeeze excess liquid from kimchi slightly to avoid soggy batter.
  • Using fresh shredded vegan cheese melts much better than pre-packaged ones.
  • I prefer cooking on medium heat so the inside cooks fully without burning the outside.
  • Adding a little extra oil around the edges while cooking makes them extra crispy.
  • I sometimes press the pancake slightly while cooking to get an even golden crust.