We love Korean food at our house. It took a few tries to get used to the flavors of Korean food, but once I did, I fell in love with it! Some of my Korean food favorites are Japchae (kind of like a veggie sweet potato starch noodle stir fry with sesame), Kimchi soup, and Kimchi pancakes. Kimchi pancakes are delicious because they’re tangy and slightly spicy, but also bread-y: crispy on the outside, chewy inside.
But I know hidden allergens and unfavorable oils are lurking when we go out to eat, so I prefer to have more control over my food and make it myself (for so much cheaper, I might add!). I came across a recipe online for gluten-free Kimchi pancakes (link at end of post) and used the recipe as a guide, making my own alterations to make it as thyroid and autoimmune friendly as possible! This not only involves the quality of ingredients but the preparations used on the grain; grains need to be soaked, sprouted, or fermented in order to be thyroid and autoimmune friendly. These are naturally soy-, nut-, and dairy-free as well. I give you gluten-free soaked Kimchi pancakes:
Gluten-free soaked Kimchi pancakes
2 cups homemade or store-bought kimchi (I go to my local Korean market for this, or make it easily myself)
3 tablespoons fat of your choice (I used pastured lard because I had it, and well, I could. And because it is super healthy for your thyroid and immune system. But you could also use coconut oil, palm oil shortening, sesame oil, bacon grease, ghee)
1/2 of a medium white onion
1 teaspoon gochugaru (Korean red pepper powder — this is optional. I made it both with and without and it works well both ways if you cannot find this locally. Kimchi already contains this, so no worries)
3/4 cup white rice flour
1/2 cup tapioca starch
Large mixing bowl
Large wooden spoon
In food processor, pulse Kimchi until it resembles a fine dice, but don’t let it become a puree. Add white onion half and pulse a few more times to chop the onion.
In a large mixing bowl, add Kimchi and onion mixture. Add rice flour and tapioca starch (and red pepper powder if using). Mix until well combined and until batter resembles a cookie dough batter.
Place mixture in glass jar for 12-24 hours to soak and sour the rice flour.
After that time, pre-heat skillet over medium heat. Add half of the fat of your choice. Once skillet is warmed, add a few scoops of the batter and spread thin with the back of your spoon, into a pancake shape (the thinner the better).
Allow pancake to cook for a few minutes, then flip and cook the other side until cooked through and crispy. Continue cooking as many pancakes as needed, and add the rest of the fat to the skillet so nothing sticks.
Eat and enjoy!
Store remainder of batter (if there is any!) in the fridge.