Gluten-Free Kimchi Okonomiyaki | recipe in caption!

We are back with another tasty gluten-free recipe! Today we are making Gluten Free Kimchi Okonomiyaki! Everyone here at GF&M LOVED this! Here is the full recipe:

Gluten Free Kimchi Okonomiyaki

Okonomiyaki Sauce
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

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.

Quick Kimchi
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

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.

Okonomiyaki
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

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.

Makes 2

Let us know if you try it out!

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