Kimchi Pancakes

KIMCHI PANCAKES SERVES 6

For a variation on Chinese scallion pancakes, this is a good one to expand your repertoire. I make two large pancakes with the ingredients here, but you can make smaller individual ones if you prefer. At Korean restaurants, you will typically receive small dishes of banchan (meaning “side dishes”) that are set in the middle of the table for everyone to share. These pancakes might be served as a banchan along with a main dish like Grilled Korean Short Ribs or a pot of soupy stew like Seafood Soondubu with Kimchi, or both! A more luxurious version of this pancake can be made with the addition of seafood—simply substitute 1 cup chopped raw seafood for 1 cup of the kimchi (squid and shrimp are good quick-cooking choices).

INGREDIENTS:

FOR THE DIPPING SAUCE:

¼ cup soy sauce


3 tablespoons black vinegar


3 tablespoons kimchi brine 

3 tablespoons Asian sesame oil

FOR THE PANCAKES:

1 ½ cups all-purpose flour


1 teaspoon fine sea salt


1 ½ cups chopped Instant Kimchi or store-bought kimchi, plus 6 tablespoons of its brine


8 scallions (green and white parts), sliced diagonally into 1-inch pieces


4 tablespoons vegetable oil


1 tablespoon toasted sesame seeds, for garnish (optional)


Chopped scallions (green and white parts), for garnish (optional)

MAKE THE DIPPING SAUCE: In a small bowl, stir together the soy sauce, black vinegar, kimchi brine, and sesame oil. Set aside.

MAKE THE PANCAKES: In a large bowl, combine the flour and sea salt; then add 1 cup of water and stir until mixed well. Add the kimchi, brine, and sliced scallions and combine until mixed.

Heat 2 tablespoons of the vegetable oil in a large skillet. Spoon half of the pancake batter into the skillet and spread it out evenly to form a round. Cook for about 2 minutes, until the bottom is browned and crispy. Flip the pancake over and cook the other side for about 2 minutes. (If you have added seafood to the batter, double the cooking time for each side.) Transfer the finished pancake to a paper towel–lined plate, and repeat with the remaining oil and batter.

Cut the pancakes into bite-size pieces to serve, and garnish with sesame seeds and chopped scallions if desired. Serve with the dipping sauce on the side.

 

 

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