Gluten Free Kimchi-Okonomiyaki-Feature

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.Gluten Free Kimchi-Okonomiyaki-Recipe

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.

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Gluten Free Kimchi-Okonomiyaki-Feature
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Okonomiyaki Sauce

Prep Time5 mins
Cook Time5 mins
Course: Condiment/Sauce
Calories: 342kcal
Author: Gluten Free & More

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

Nutrition Facts
Okonomiyaki Sauce
Amount Per Serving
Calories 342 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 7930mg330%
Potassium 1055mg30%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 45g50%
Protein 13g26%
Vitamin A 368IU7%
Vitamin C 12mg15%
Calcium 136mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Gluten Free Kimchi-Okonomiyaki-Feature
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Quick Kimchi

Prep Time15 mins
Rest Time10 mins
Course: Side Dish
Calories: 400kcal
Author: Gluten Free & More

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

Nutrition Facts
Quick Kimchi
Amount Per Serving
Calories 400 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g2%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Sodium 31390mg1308%
Potassium 2462mg70%
Carbohydrates 92g31%
Fiber 28g112%
Sugar 43g48%
Protein 18g36%
Vitamin A 21771IU435%
Vitamin C 361mg438%
Calcium 496mg50%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Gluten Free Kimchi-Okonomiyaki-Feature
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Okonomiyaki

Prep Time10 mins
Cook Time15 mins
Course: Main Course
Servings: 2
Calories: 227kcal
Author: Gluten Free & More

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.

Nutrition

Nutrition Facts
Okonomiyaki
Amount Per Serving
Calories 227 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 246mg82%
Sodium 838mg35%
Potassium 330mg9%
Carbohydrates 29g10%
Fiber 6g24%
Sugar 5g6%
Protein 13g26%
Vitamin A 546IU11%
Vitamin C 40mg48%
Calcium 113mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tags: kimchi Marukan
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