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Quick Vegan Kimchi Recipe

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quick vegan kimchi recipe idea

These crispy, umami hashbrowns are made with only 5 main ingredients and are simply delicious. They’re perfectly browned and packed with mellow heat from the kimchi and gochugaru chilli flakes. This quick, vegan kimchi recipe makes a perfect side or, if you’re feeling fancy, a finger-food snack!

  • Author: Richard Makin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x

Ingredients

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  • 350g Maris piper potatoes, washed but not peeled
  • 85g kimchi, finely chopped
  • 1/2 tsp gochugaru
  • 1/4 tsp garlic powder
  • 1 tsp psyllium husk powder + 3 TBSP water
  • 1/4 tsp flaky sea salt
  • 3 TBSP olive oil

Instructions

  1. Coarsely grate the potatoes or use a Thai peeler to julienne them into long, thin strips. Wash thoroughly in a medium bowl of water, rinse and repeat two more times.
  2. Lay a clean napkin or cheesecloth over the empty medium bowl and add the washed potato shreds. Pinch together the corners of the napkin and twist as firmly as you can until the water from the potatoes drips from the bottom into the bowl. Discard the water and wash the bowl.
  3. Remove the napkin and return the drained potatoes to the medium bowl. Add the Chopped kimchi, gochugaru, garlic powder, and flaky sea salt. Mix well to combine.
  4. In a separate small bowl, combine the psyllium husk powder and the water. Whisk until combined then immediately pour over the hashbrown mixture. Mix well until completely combined and the mixture gently holds together.
  5. Place a large frying pan over medium heat and add one tablespoon of the olive oil. Bring to temperature and swirl the pan to make sure the oil covers the whole surface.
  6. Place a dessert spoon of the mixture into the pan and press down flat/spread out into a thin layer using a spatula. Repeat twice more so you have three hashbrowns cooking in the pan. Fry for around 4-5 minutes on each side, checking to make sure they’re not burning often.
  7. Once fried on both sides, remove from the pan and place on a baking tray lined with kitchen roll to absorb any excess oil. Add another tablespoon of olive oil to the frying pan and repeat the process until you have no hashbrown mixture remaining.
  8. Serve the hashbrowns with fresh coriander, vegan mayo, sriracha, and sesame seeds (optional) or simply with a sprinkle of flaky sea salt.

Find it online: https://wickedkitchen.com/quick-vegan-kimchi-recipe/

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