Flourless Kimchi Enoki Pancakes

Ingredients

• 200 g Enoki mushrooms (Trim off the root ends, rinse thoroughly, and cut in half or chop smaller.)
• 16 Rice paper sheets (Use 4 sheets per pancake: 2 for the bottom and 2 for the top.)
• 225 g Silken tofu (Pat dry before mashing.)
• Vegan kimchi (Chopped; use as much as desired.)
• 1 tbsp Vegan oyster sauce
• 1 tbsp Mushroom seasoning
• 0.5 cup Korean rice cake (Chopped into small pieces.)
• 2.5 tbsp Cooking oil (The source specifies a splash, approximately 2–3 tablespoons, for pan-frying.)
• Sesame seeds (For sprinkling during cooking and garnish; use to taste.)
• Seaweed flakes (For finishing; use to taste.)

Steps

1. 1

   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.

2. 2

   Pat the silken tofu dry with paper towels, place it in a large mixing bowl, and mash it until mostly smooth.

3. 3

   Add the chopped vegan kimchi, chopped Korean rice cakes, vegan oyster sauce, and mushroom seasoning to the mashed tofu. Stir until evenly combined.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    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 per serving

• main
• vegetarian
• vegan
• dairy-free
• flourless
• gluten-free
• pan-fried
• crispy