Kimchi Pancakes + Spicy Korean Cucumber
WHOLE-WHEAT KIMCHI PANCAKES
Time: 20 minutes
1 cup kimchi, liquid squeezed out and diced
1/2 white onion, finely sliced
freshly ground black pepper
1-2 tbsp gochujang (Korean red pepper paste)
2-3 cloves garlic, crushed
3/4 cup white whole wheat flour
3 large eggs, lightly beaten
1/2 - 2/3 cup water
Sunflower, olive or any other mild-flavored oil for frying
1. Put the kimchi in a bowl, season with freshly ground black pepper and garlic. Add the gochujang and onion and mix together until evenly combined.
2. Add the flour and egg and mix altogether, then slowly add the water, stirring briskly after each addition. Stop once the batter has thinned a bit but isn’t quite as thin as normal pancake batter.
3. Heat up some oil in a large skillet/frying pan over low-medium heat, and once it’s hot, pour a ladle of batter into the pan in the shape of a circle, using the back of the ladle to spread out the mixture and thin out the pancake (you want a nice thin pancake to get a good ratio of crispy outer to soft inner).
4. Once the edges have set and the bottom is nice and crispy, carefully flip the pancake and fry for another 2-3 minutes.
5. Place the pancake on a plate lined with paper towels, allow it to drain, and slice into squares before serving.
Yield: 2 large pancakes – serves 8 as an appetizer, 4 as an entrée.
SPICY KOREAN PICKLES
Time: 10 minutes prep, 15 minutes to sit
5 seedless kirby cucumbers
1 tbsp salt
1/4 cup rice vinegar
4 cloves garlic, minced
1 tablespoon Korean red pepper flakes (not the American kind)
1 1/2 tbsp gochujang red pepper paste
1 1/2 tbsp sugar
1/2 teaspoon sesame oil
1. Slice cucumbers into the thinnest discs you can manage.
2. Put cucumber slices in a bowl and sprinkle salt over them. Mix the cucumber slices around so salt is evenly distributed. Let sit for at least 15 minutes.
3. Add all remaining ingredients. Toss cucumber slices to distribute ingredients evenly.
4. Taste; add more salt/vinegar/garlic/sugar as desired.
