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side dishes

Kimchi Pancakes
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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Kimchi Pancakes

Kimchi Pancakes

Kimchi Pancakes
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:10 minutes
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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