Gluten Free Kimchi Okonomiyaki
Okonomiyaki, also referred to as “Japanese savory pancakes,” is a dish with a rich history rooted in the vibrant food culture of Japan. The word itself is a combination of “okonomi,” meaning “what you like,” and “yaki,” which translates to “grill” or “cook.” The beauty of Okonomiyaki is its versatility, allowing you to adjust ingredients to suit your personal preferences. Although this dish is most famously associated with the cities of Osaka and Hiroshima, it has now become a beloved dish worldwide, particularly cherished for its simplicity and delightful mix of textures and flavors.
In the early 20th century, Okonomiyaki emerged as an affordable meal in Japan, particularly during times of economic hardship. Made with flour, eggs, and a variety of fillings—ranging from seafood to vegetables—this dish became a go-to comfort food, offering a satisfying balance between savory and sweet. While there are regional variations, the fundamental principle remains the same: create a dish that pleases your taste buds.
In this gluten-free twist on Okonomiyaki, the addition of kimchi brings a flavorful punch and tang, adding a fusion of Korean and Japanese culinary traditions. Of course, you can use store-bought kimchi, but we decided to make our own quick version. While not exactly authentic, it is delicious! It keeps for a couple of weeks in the fridge and we have been adding it to gluten-free wraps, scrambled eggs, fried rice…you name it!
One essential component that elevates the recipe’s flavor profile is Marukan Organic Seasoned Rice Vinegar. It is a premium rice vinegar known for its balance of sweetness and acidity. It makes the kimchi not quite as harsh as some recipes and adds to the subtle sweetness of the sauce.
Okonomiyaki makes for a quick weeknight dinner. We hope you will give this a try and make it your own!
For more gluten-free main dish recipes, go here.
Okonomiyaki Sauce
Ingredients
- ½ cup low sodium tamari or gluten-free soy sauce
- ¼ cup ketchup
- ¼ cup Worcestershire sauce
- 2 tablespoons Marukan Organic Seasoned Rice Vinegar
- 2 tablespoons brown sugar
- 1 teaspoon grated ginger
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- In a small saucepan, combine soy sauce, ketchup, Worcestershire sauce, rice vinegar, brown sugar, grated ginger, garlic powder, black pepper, and sesame oil. Stir well to combine. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- In a small bowl, mix cornstarch and water until dissolved to create a slurry.
- Gradually pour the slurry into the simmering sauce, stirring constantly to prevent lumps from forming. Continue to cook the sauce, stirring frequently, until it thickens to your desired consistency, 3-5 minutes.
- Once the sauce has thickened, remove it from the heat and let it cool before using.
Nutrition
Quick Kimchi
Ingredients
- 1 green cabbage , cored and cut into bite-sized pieces
- ¼ cup kosher or sea salt
- ¼ cup gluten-free gochujang (or substitute 2 tablespoons chili garlic sauce plus 1 tablespoon sugar)
- 3 tablespoons Marukan Organic Seasoned Rice Vinegar
- 2 tablespoons fish sauce
- 3 cloves garlic , minced
- 1- inch piece fresh ginger , peeled and finely grated
- 2 carrots , peeled and grated with the large holes of a box grater
- 3 green onions , finely chopped
Instructions
- Place cabbage in a large bowl and sprinkle with salt. Toss to coat the cabbage with salt. Cover with water and toss again. Let sit for at least 10 minutes or up to 2 hours. Drain and rinse the cabbage. Dry thoroughly. Place in a dry bowl.
- In a small bowl, combine gochujang, vinegar, fish sauce, garlic, and ginger. Add to the cabbage with the carrots and green onions. Toss well.
- Can be eaten right away or stored, covered, in the refrigerator for up to 2 weeks.
Nutrition
Okonomiyaki
Ingredients
- 1 bunch finely sliced green onions , green and white parts
- ½ cup quick kimchi , plus more for serving
- 3 cups very finely shredded cabbage , packed
- ½ cup gluten free flour blend
- ½ teaspoon kosher or fine sea salt
- 3 large eggs , beaten well
- Vegetable oil
- Japanese mayo
- Okonomiyaki Sauce
- Black sesame seeds
Instructions
- Reserve about ¼ cup of the green onions for garnish, put the rest in a large bowl. Chop the kimchi and add to the green onions along with the cabbage, flour, and salt. Mix well. Add the eggs and mix well.
- Heat a medium non-stick pan over medium heat. Brush with a little oil and let that heat for a moment. Add half the cabbage mixture to the pan and flatten with the back of a spatula or spoon until about ½ inch thick. Cook for 5 minutes or until browned on the bottom and set. If the bottom starts to brown too much, turn the heat down. Flip and cook for another 4 – 5 minutes. Repeat with the rest of the mixture.
- Drizzle the okonomiyaki with Japanese mayo and okonomiyaki sauce. Top with reserved green onions, black sesame seeds, and more kimchi.
