Planthood Recipes

Interactive cooking timelines

← Back to all recipes
Photo coming soon
View original recipe →

Kimchi Pancakes With Sticky Soy Portobellos, Gochujang Mayo & Pickled Cucumbers

Total time22 min
Active time22 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Prepare pans and chop vegetables5m
  2. 2Mix the kimchi pancake batter4m
  3. 3Fry the kimchi pancakes10m
  4. 4Assemble and serve pancakes3m
22m total • 4/6 critical
0 min
5 min
10 min
15 min
20 min
22 min

⚡Critical stepPrepare pans and chop vegetables

Prep • 5 min • Start 0m

Prep

Cook mushrooms and spring onions

Cooking • 5 min • Start 5m • 5m slack

Cooking

Add pak choi and sauce

Cooking • 4 min • Start 10m • 5m slack

Cooking

⚡Critical stepMix the kimchi pancake batter

Prep • 4 min • Start 5m

Prep

⚡Critical stepFry the kimchi pancakes

Cooking • 10 min • Start 9m

Cooking

⚡Critical stepAssemble and serve pancakes

Finishing • 3 min • Start 19m

Finishing

Nutrition Information

Calories628 kcal
Protein20g
Fat13.9g
Carbs96.6g
Fibre11.8g
Salt0.45g

Step-by-Step Instructions

  1. Prepare pans and chop vegetables

    5 min

    Take out two large frying pans (ideally one non-stick!). Cut the pak choi into 1-1.5cm pieces from the tip to the base, discarding the base. Slice the spring onions , keeping the greens and whites separate. Slice the portobello mushrooms 0.5cm thick.

    Equipment: two large frying pans, knife, chopping board

  2. Cook mushrooms and spring onions

    5 min

    Heat a large pan with a good drizzle of olive oil. Add the portobello mushrooms and spring onion (white bits) along with plenty of pepper and cook for about 5 minutes on a medium heat. Don't stir them too often as it will stop them caramelising.

    Equipment: large frying pan

  3. Add pak choi and sauce

    4 min

    Once the portobello mushrooms have started to soften, add the pak choi and cook for another 3-4 minutes until the leaves have softened and the stems still have a little bite to them. Then add the sticky mushroom sauce to the pan and stir well to combine.

    Equipment: large frying pan

  4. Mix the kimchi pancake batter

    4 min

    To make the kimchi pancakes , pour the dry mix into a large bowl and slowly add 230ml of water while whisking vigorously to avoid any lumps. Roughly chop the kimchi and add to the bowl too.

    Equipment: large bowl, whisk, knife, chopping board

  5. Fry the kimchi pancakes

    10 min

    Heat about half a tablespoon of vegetable oil in a large non-stick frying pan. Once hot, pour half of the pancake batter , then tilt the pan in a circular motion so the batter spreads evenly around the pan (use the back of a spoon to spread it out to the edges if needed). Cook for 2-3 minutes on each side. You can slide the pancake off onto a plate or chopping board and then turn the pan upside down onto the plate to help you flip it. Repeat with the second pancake.

    Equipment: large non-stick frying pan, spoon, plate

  6. Assemble and serve pancakes

    3 min

    To serve, layer the portobello mushro oms and pak choi over one half of the pancake , and fold it over. Top with the gochujang mayo and remaining spring onion (green bits) and sesame seeds and serve with a side of pickled cucumber . Enjoy!

    Equipment: plate