We can’t get enough of those crispy edges. To balance the heat of the kimchi we’ve added a bowl of fluffy rice and a side of cooling sesame spinach. We like to cut our pancakes into wedges so we can eat with our fingers, though you’re welcome to leave them whole. If you’re in the mood, you might want to play around with a bigger pancake, though beware, they’re harder to flip! Cook, relax and enjoy!
What you’ll need:
1 cup sushi rice
10 oz bunch flat leaf spinach
1 jar Mama O’s Vegan Kimchi
2 tablespoons tamari
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame seeds
neutral oil such as safflower or vegetable
large non-stick pan
Rinse rice in a strainer until water runs clear. Combine rice and 1 ½ cups water in a small saucepan and bring to a simmer. Reduce heat to low, cover, and cook until rice is tender and water absorbed, 15 minutes. Set aside and leave covered.
Trim any large stems from spinach. Bring a large pot of salted water to boil. Cook spinach in boiling water until wilted, 30 seconds. Drain and rinse under cold water to cool. Gather spinach in a clean dish towel and squeeze out as much water as possible. Set aside.
Trim scallions and thinly slice. Using your hands, squeeze liquid from kimchi over a bowl; reserve 3 tablespoons then chop kimchi. Combine kimchi liquid, kimchi, 2 scallions, ½ cup flour, ¼ cup water, ½ teaspoon sugar, and ¼ teaspoon salt, and stir to combine.
Heat 1 tablespoon oil in a large non-stick skillet over medium-high. Add half of batter and spread to an 8-inch round. Cook until golden and crispy, 3–4 minutes per side. Repeat with 1 tablespoon oil and remaining batter.
In a small bowl, combine rice vinegar and tamari. Roughly chop spinach and toss with 1 tablespoon tamari sauce and sesame seeds.
Cut pancakes into wedges and top with remaining sliced scallion. Serve with sesame spinach, rice, and tamari sauce for dipping. Enjoy!