Crispy Vegan Kimchi Pancakes with Tangy Soy Dip

Make the Dipping Sauce

1. In a small bowl, stir together the soy sauce, rice vinegar, toasted sesame oil, and a tiny pinch of sugar until well combined. Set aside.

Prepare the Batter

1. Roughly chop the vegan kimchi into small, bite-sized pieces and transfer to a mixing bowl along with 3 tablespoons of reserved kimchi brine.
2. Add the sliced spring onions (reserving a pinch of green tops for garnish).
3. In a separate bowl, whisk together the plain flour, cornstarch, and 1/2 teaspoon sugar.
4. Pour the dry ingredients over the kimchi and spring onions, then pour in the ice-cold water. Stir gently with a spoon just until a thick, cohesive batter forms. Do not overmix—keeping the batter cold and slightly loose ensures maximum crispiness.

Fry the Pancakes

1. Heat 1.5 tablespoons of neutral oil in a wide non-stick skillet over medium-high heat until the oil is shimmering hot.
2. Spoon half of the batter into the pan, spreading it out into a thin, even circle with the back of your spoon or spatula.
3. Fry for 3 to 4 minutes without moving it, until the underside is deep golden brown and the edges look set and crispy.
4. Carefully flip the pancake over. Press down gently with your spatula to maximize contact with the pan, and fry for another 2 to 3 minutes until both sides are crunchy and golden.
5. Transfer to a cutting board or wire rack and repeat the process with the remaining batter and oil.

Slice and Serve

1. Cut each pancake into triangles or squares using a sharp knife or kitchen shears.
2. Garnish with the reserved spring onion greens and serve immediately while hot, with the prepared dipping sauce on the side.