Vegan recipe

Hoisin Tofu Loaded Kimchi Pancakes

Serves 2

This plate of layered deliciousness is a vegan take on a Korean Kimchi Jeon or Kimchi Pancake.
Tangy, crunchy flavours topped with Cauldron Hoisin Tofu Pieces and rolled into a flavour-packed pancake.

Hoisin Tofu Pieces Find out more


100g plain flour
1 tbsp cornstarch
A pinch of salt
120 ml water
120 ml vegan-friendly kimchi juice
3 tbsp vegan-friendly Kimchi
2 tbsp finely sliced spring onions
A little sesame oil for frying

For the topping:
1 pack Cauldron Hoisin Tofu Pieces
A little oil for frying
150 g Mushrooms, sliced
1 tbsp tamari soya sauce
1 tbsp sesame seeds
2 tbsp pickled red onions
A handful of fresh coriander leaves
Vegan chilli mayonnaise, crispy onions and chilli flakes for garnish


  1. In a large bowl, combine the flour, cornstarch, and salt. Pour in the water and kimchi juice and whisk thoroughly. Stir in the kimchi and spring onions, then heat a little sesame oil in a non-stick pan.
  2. Pour the kimchi pancake mix into the pan – 1 ladle at a time – and gently shape your pancake with the back of a spoon. Flip once the edges begin to brown and cook for another 2-3 minutes until removing it from the pan.
  3. Repeat until your pancake mix is used up.
  4. Whilst cooking your kimchi pancakes, you can prep your toppings! Heat a little sesame oil in a separate pan and fry your Cauldron Hoisin pieces until golden – set them aside.
  5. Fry your mushrooms for 10-12 minutes or until they have released their water and the majority has cooked off. Drizzle the tamari over the mushrooms, then remove from the heat.
  6. To serve your loaded kimchi pancakes, spread some vegan mayo across each pancake, then top with fresh coriander, the tamari mushrooms, hoisin pieces, pickled onions – drizzle a little vegan chilli mayo over the top and garnish with sesame seeds, crispy onions and chilli flakes. Time to dig in!