By Chef Jo Ann Kim

August 2021

Serves 4-6


  • 1 1/2 cup masarepa
  • 3/4-1 cup warm water
  • 1 tsp salt
  • 1 tsp turmeric
  • Oil for frying
  • 1/4 tsp cumin
  • 3 garlic scapes, chopped
  • 3-4 small potatoes, thinly sliced
  • 1/3 cup vegan kimchi, rough chopped
  • 1 tsp oil
  • Salt and pepper to taste
  • Handful cilantro leaves
  • Vegan sour cream


  • Combine masarepa, salt and turmeric in a bowl. Add 3/4
    warm water. Using a spoon, stir to gradually incorporate dry
    ingredients. May add water as needed to hydrate the dough.
    Let the dough rest for 5 minutes.
  • Knead dough for a minute, then divide into 8 pieces. Roll each
    piece into a ball, then gently flatten to about 1/2” thick.
  • Fry the arepas in about 1/2 in oil over medium heat until
    golden brown on one side, about 6–8 minutes. Flip, and cook
    until other side is browned.
  • Heat oil in a skillet over medium high heat. Toast cumin seeds
    while stirring for 10-15 seconds then add sliced potatoes.
    Cook for a few minutes before adding rest of ingredients.
    Cook until potatoes and garlic scapes are well done.
  • Split arepas in half, adding a spoonful of filling, sour cream
    and cilantro leaves. Serve immediately and enjoy!