I personally like to make dishes that stay true to the original or traditional versions, but Chef K likes to put his own spin on recipes to make them his own. For this dish he asked, “Why don’t we make a kimchi pancake into a waffle?”
I have to admit, Chef K was onto something. With the waffle iron, we didn’t have to worry about flipping the pancake or getting an even cook time on both sides. The waffle iron also created a nice crisp. But I won’t give him too much credit because then Chef K will want to start a new series called, “Can you waffle it?”
If you finish a jar of kimchi and still have kimchi juice, DO NOT throw it away. Kimchi juice can be used to flavor a variety of recipes. The majority of the flavor of these waffles comes from the kimchi juice. You can also use kimchi juice in soups and stews!
Keep your kimchi in your waffle, not the floor,
Your favorite alternative chefs, K & T
Vegan Kimchi Waffle
Ingredients
Waffle
- ¾ cup gluten free flour
- 2 tbsp potato starch
- ¼ tsp salt
- ½ cup kimchi juice
- ½ cup water
- ¾ cup chopped vegan kimchi
- 2 green onion chopped in 2 inch pieces
- Cooking spray
Sauce
- 1 tbsp tamari
- 1 tbsp water
- 1 tbsp mirin
- 1 tsp sesame oil
- ½ tsp roasted sesame seeds
- ¼ tsp gochugaru
Instructions
-
Preheat a waffle iron.
-
In a mixing bowl, whisk together flour, starch, and salt. Next, whisk in the kimchi juice and water. Fold in kimchi and green onion. Mix until all ingredients are well mixed.
-
Once waffle iron is preheated, spray with cooking oil before pouring in batter.
-
Waffle irons should have an indicator light for when the waffle is done cooking.
-
While the waffle is cooking, mix together all sauce ingredients.
-
Serve waffles hot with the sauce on the side for dipping.