1.15.2012

Kimchi Pancakes

Kimchi Pancakes

I've made some kimchi, as a little project during the Christmas break. Apart from eating kimchi as is, you can also make little pancakes from it kind of like a spicy version of okonomiyaki. Next time I wouldn't serve it with rice but with some sort of yoghurt dip. The cold kimchi pancakes went well with some ajvar the next day.


Kimchi Pancakes / Kimchiyachaejeon

Adapted from Das Korea-Kochbuch by Minbok Kou, Sunkyoung Jung & Yun-Ah Kim

Serves 4

Ingredients:

250 g kimchi *
2 spring onions, thinly sliced
1 onion, thinly sliced
1 carrot, thinly sliced
100 g zucchini, thinly sliced **
250 g flour
1 egg
6 Tbsp kimchi liquid
300 ml water
oil for frying

* see below
** Omitted

Method:

Mix the flour, water, kimchi liquid and the egg to form a homogenous dough. Fold in the vegetables and the kimchi. Heat the oil in a skillet. Laddle little portions of the dough into the skillet and spread into thin discs, about 3 inches in diameter. Fry until nicely brown on both sides. Serve with rice.

Kimchi

Adapted from Das Korea-Kochbuch by Minbok Kou, Sunkyoung Jung & Yun-Ah Kim

Ingredients:

1 Chinese cabbage (napa cabbage)
150 g salt
400 ml water
1 small apple, peeled, cored and cut into rough chunks
3 garlic cloves
1 cm fresh ginger root, peeled
1 small red bell pepper, cored and cut into rough chunks
1 tsp sugar
2 Tbsp chile paste (gochugaru)
1 small turnip, peeled and cut into 2-inch, thin strips
3 spring onions, cut into 2-inch, thin strips

Method:

Remove the root end from the cabbage and cut in half. Cut the cabbage into horizontal (i.e. parallel to the ground, if the cabbage would still be in the field) 1/2-inch half-discs. (Do not "fluff up" the single leaves of the cabbage to make it easier to submerge the cabbage in the salt water.) Dissolve the salt in the water and soak the cabbage for 90 minutes to 2 hours. Drain and set aside.

Meanwhile, blend the apple, garlic, ginger, bell pepper, sugar and gochugar into a paste in a standing mixer. Toss the cabbage, turnip and spring onions until evenly mixed. Place the vegetables in a fitting container (I used a 3 liter plastic container, which was just big enough.) and spread the paste in an even layer on top. (The paste will trickle down into the bottom over time.) Cover with a lid but without closing it tighly and let stand at room temperature for three days. Transfer the container to the fridge and use within two weeks.



1 comment:

Jeanne said...

Kimchi has such a unique ingredient list. Pancakes sound like a good use for it!