Flourless Kimchi Enoki Pancakes
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Crispy, flourless pancakes made with enoki mushrooms, silken tofu, vegan kimchi, and Korean rice cakes, wrapped in rice paper. They are pan-fried until golden and finished with sesame seeds and seaweed flakes.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 65 g
- 18 g
- 6 g
- 90 g
- 35 g
Weights are estimates. Together, the ingredients weigh about 635 g before cooking, which is about 320 g per serving.
Steps
Trim away the tough root ends from the enoki mushrooms. Rinse the mushrooms thoroughly, drain, and cut them in half or chop them into smaller pieces according to your preference.
Pat the silken tofu dry with paper towels, place it in a large mixing bowl, and mash it until mostly smooth.
Add the chopped vegan kimchi, chopped Korean rice cakes, vegan oyster sauce, and mushroom seasoning to the mashed tofu. Stir until evenly combined.
Add the prepared enoki mushrooms to the bowl and mix thoroughly so the mushrooms and seasonings are distributed throughout the tofu mixture. Adjust the seasoning to taste if desired.
Prepare a clean work surface and a shallow dish of water. Quickly wet 2 rice-paper sheets until pliable, then place them overlapping or stacked as needed to form the bottom wrapper of one pancake.
Place approximately 2 tablespoons of the filling in the center of the softened rice paper. Do not overfill, or the wrapper may split during folding.
Wet 2 additional rice-paper sheets and layer them over the filling. Fold and seal the rice-paper edges securely around the filling to form one pancake. Repeat the wrapping process to make 4 pancakes total, using all 16 rice-paper sheets.
Heat 2–3 tablespoons of oil in a frying pan over medium-low heat. The oil should coat the pan without smoking; medium-low heat helps the rice paper crisp without burning before the filling is hot.
Carefully place the wrapped pancakes in the pan, leaving space between them. Sprinkle sesame seeds over the tops while the wrappers are still slightly tacky.
Pan-fry the pancakes over medium-low heat until the undersides are golden and crisp. Turn them carefully with a spatula once browned, then cook the second sides until equally golden and crisp and the filling is heated through.
Transfer the pancakes to serving plates. Finish with seaweed flakes and additional sesame seeds, then serve hot.
Notes
The recipe is written for 2 servings and makes 4 pancakes. Rice paper can become sticky while wet, so soften each sheet briefly and handle the assembled pancakes gently. Adjust the amount of kimchi and seasoning to taste.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 526
- Protein
- 17 g
- Carbs
- 67 g
- Fat
- 24 g
- Fiber
- 7 g
Where the calories come from
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