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Kimchi Pancakes

Kimchi Pancakes

Get Ready

Servings: Serves 6

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

1 tablespoon reduced-sodium soy sauce (Dipping Sauce)
1 teaspoon rice vinegar (Dipping Sauce)
1 teaspoon toasted sesame oil (Dipping Sauce)
1 teaspoon sesame seeds (Dipping Sauce)
1/2 cup Water (Pancakes)
1 each egg (Pancakes)
1 cup all-purpose flour (Pancakes)
1 cup finely chopped radish kimchi (Pancakes)
3 tablespoons kimchi juice (from the jar of kimchi) (Pancakes)
4 each Scallions, trimmed and cut in 2-inch lengths (Pancakes)
3 each Garlic cloves, sliced (Pancakes)
1/4 teaspoon cayenne, or to taste (Pancakes)
2 tablespoons Vegetable oil, divided (Pancakes)

directions:

1. Make the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Toast sesame seeds in a small skillet over medium heat. Watch carefully, as they go from barely toasted to burnt very quickly. Remove from heat just as they begin to turn golden, about 3 to 4 minutes, and add to the sauce. Set aside.
2. Make the pancakes. In a medium bowl, whisk together water and egg. Whisk in flour to combine well. Stir in kimchi, kimchi juice, scallions, garlic, and cayenne.
3. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. When the oil is hot, add half the pancake batter, spreading it with a spatula to make a large, thin round. Cook until bottom is well browned and set, 2 to 3 minutes. Carefully turn pancake and cook until the other side is quite browned, another 2 to 3 minutes. Slide pancake outof the pan onto a plate. Tent with foil to keep warm, and repeat with remaining oil and batter.
4. Cut each pancake into 6 wedges and serve warm or at room temperature, accompanied by the dipping sauce.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients  
1 tablespoon reduced-sodium soy sauce (Dipping Sauce)  
1 teaspoon rice vinegar (Dipping Sauce)  
1 teaspoon toasted sesame oil (Dipping Sauce)  
1 teaspoon sesame seeds (Dipping Sauce)  
1/2 cup Water (Pancakes)  
1 each egg (Pancakes)  
1 cup all-purpose flour (Pancakes)  
1 cup finely chopped radish kimchi (Pancakes)  
3 tablespoons kimchi juice (from the jar of kimchi) (Pancakes)  
4 each Scallions, trimmed and cut in 2-inch lengths (Pancakes)  
3 each Garlic cloves, sliced (Pancakes)  
1/4 teaspoon cayenne, or to taste (Pancakes)  
2 tablespoons Vegetable oil, divided (Pancakes)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 150 kcal (7%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 1 g (5%)
Cholesterol 30 mg (10%)
Sodium 520 mg (21%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 4 g (16%)
Protein 4 g (6%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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