CRISPY KIMCHI AND SCALLION PANCAKES
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Provided by Tracy Pollan
Categories HarperCollins Appetizer Lunch Dinner Green Onion/Scallion Chile Pepper Kid-Friendly Small Plates Peanut Free Dairy Free Tree Nut Free Takeout at Home
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- For the dipping sauce:
- In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
- For the pancakes:
- Preheat the oven to 300°F.
- In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
- In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
- Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
KIMCHI PANCAKES
Michele and I recently discovered these incredibly tasty, and visually thrilling, savory pancakes at a local bar. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I found them as mesmerizing as I did delicious. Along with the kimchi, feel free to toss in any leftover meat and vegetables and see what happens. These would also be great topped with spicy mayo and served with eggs or grilled meat.
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
- Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
- Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 23.5 g, Cholesterol 46.5 mg, Fat 5.7 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 871.1 mg, Sugar 2.7 g
KIMCHI PANCAKES (KIMCHI JUN)
I buy kimchi by the gallon at our local Korean market, but you can even buy it at Walmart on the fresh vegetable isle. These are great as a snack or part of a Korean dinner. Be sure to dip them in a good soy sauce dipping sauce! YUM!
Provided by Mika G.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, water and salt together and combine with the rest of the ingredients to create a thick "pancake" batter.
- Heat 2 Tablespoons oil. Place 1/4 of the batter in the pan to form a pancake. Fry until both sides are golden. Reduce heat to low and cook all the way through.
- Repeat with remaining portions.
Nutrition Facts : Calories 135.6, Fat 2.6, SaturatedFat 0.4, Sodium 292.5, Carbohydrate 24.3, Fiber 0.9, Sugar 0.2, Protein 3.3
KOREAN KIMCHI JEON (KIMCHI PANCAKES)
I got to experiment making another anju (alcoholic side dish) called kimchi jeon. Full story and recipe at My Korean Eats. Enjoy while hot. Soy dipping sauce would be ideal with this appetizer dish.
Provided by mykoreaneats
Time 26m
Yield 4
Number Of Ingredients 10
Steps:
- Combine buchimgaru, kimchi, kimchi juice, water, onion, egg, half of the red pepper, and half of the green pepper together in a bowl. Mix thoroughly until batter is pancake-like in consistency, adding more buchimgaru or water if needed.
- Heat oil in a nonstick skillet over medium-high heat. Ladle batter to make 1 large pancake or several smaller ones; cook until slightly golden brown, about 5 minutes. Sprinkle the remaining red pepper and green pepper on top; flip and cook until set, 1 to 2 minutes more.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 51.6 g, Cholesterol 46.5 mg, Fat 4.9 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 937.5 mg, Sugar 2.3 g
SWEET POTATO AND KIMCHI PANCAKES
In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.
Provided by Andrea Reusing
Categories Cocktail Party Quick & Easy Dinner Hot Pepper Sweet Potato/Yam Pan-Fry Cabbage Party Potluck Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (small plate) servings
Number Of Ingredients 11
Steps:
- Peel sweet potatoes and julienne using slicer (about 6 cups).
- Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
- Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.
MATZO-KIMCHI PANCAKES
Instead of flour, these otherwise classic kimchi pancakes are held together with crushed matzo crackers, making them a wonderful Passover treat.
Provided by Lily Freedman
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mix matzo and kimchi juice in a small bowl and let sit 8 minutes. Pour off excess liquid and mix in scallions, kimchi, onion, potato starch, salt, and sugar.
- Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add half of batter to skillet and flatten into a thin pancake; cook until golden brown and crisp on both sides, about 4 minutes total. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining batter.
SWEET POTATO AND KIMCHI PANCAKES
In Korean kitchens, spicy kimchi is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation Peel sweet potatoes and julienne using slicer (about 6 cups). Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again. Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce. Cooks note:Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375°F oven.
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