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Vegan Kimchi Cheese & Sweet Corn Pancakes Recipe
Ash Tyrrell

Vegan Kimchi Cheese & Sweet Corn Pancakes Recipe

I’ll be honest—I wasn’t sure how kimchi, vegan cheese, and sweet corn would work together until I made these pancakes myself. But the moment I took the first bite, I fell in love with the crispy edges, tangy kimchi kick, and rich, melty vegan cheese. This dish has quickly become one of my favorite snacks to whip up on a lazy weekend.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup all‑purpose flour — forms the base of the batter and gives a light crisp.
  • ½ tbsp baking powder — helps make the pancakes fluffy.
  • 3 tbsp corn starch — improves crispiness on the outside.
  • ½ tsp salt plus extra if needed — balances all the flavors.
  • ½ cup corn water from the can or room‑temp water — adds moisture without diluting flavor.
  • ½ cup vegan kimchi juice plus extra if needed — packs in bold, tangy depth.
  • 1 tbsp gochujang Korean chili paste — adds umami and gentle heat (sub miso + chili if needed).
  • 1 cup cooked sweet corn kernels — sweet contrast to spicy kimchi.
  • 1 cup vegan kimchi chopped — the star ingredient; chop small for even bites.
  • 2 green onions sliced — brings fresh oniony brightness.
  • 1 –1½ cups vegan mozzarella shreds — melty richness inside each pancake.
  • Neutral oil e.g., vegetable — for frying and creating a golden crisp.
  • Optional for serving: extra scallions dipping sauce — elevates presentation and taste.

Method
 

  1. First, I whisked flour, baking powder, corn starch, and a bit of salt together in a bowl. Then I added corn water, kimchi juice, and gochujang and stirred until it looked like a thick pancake batter.
  2. Next, I stirred in the chopped kimchi, sweet corn, and green onions until evenly distributed. If the batter seemed too thick, I added a splash more kimchi juice to help it spread easily in the pan.
  3. At this point, I mixed in the vegan mozzarella—or you can save it for a cheesy top during cooking. Tasting the batter here helps adjust salt and spice to your liking.
  4. I heated my non‑stick pan over medium‑high heat with a good drizzle of oil so the pancakes would get beautifully crispy on the outside.
  5. Then I poured batter to cover the pan surface and cooked until the bottom was golden and firm—about 4–5 minutes. I carefully flipped and cooked the other side until both sides were crisp and inviting.
  6. Once cooked, I cut mine into triangles with kitchen scissors and served them hot so the cheese stayed wonderfully melty.

Notes

  • I always use kimchi juice instead of plain water—it amps up the savory flavor.
  • Don’t overcrowd the pan; give pancakes space to crisp up beautifully.
  • Taste your batter before cooking—it’s easier to adjust seasoning now than after.
  • If your vegan cheese is very salty, I cut back on added salt in the batter.