Monday, April 28, 2014

Delectable Kimchi Pancakes...

Kimchi takes the cake... pancakes that is, and boy are they fine. Crispy with caramelized bits on the outside, mildly spicy, slightly crunchy and chewy on the inside... It can be served as an appetizer, or an accompaniment to a Korean meal such as BBQ meats and lettuce wraps. My twins enjoy eating kimchi on it's own but in small doses with rice; when they are served in a pancake, they can woof those things down easy.

Simply combine in a mixing bowl, 1 cup coarsely chopped kimchi (do not drain), 1/2 small onion, chopped, 1/2 tsp. sugar, a pinch of salt, 1 green onion, chopped, 1/2 cup flour and 1/3 cup of water. Mix well.

My favourite kimchi brand is Chongga- it's the most popular in Korea.
Heat 2 Tbsp. oil in a non-stick pan set over medium heat. Pour the
batter and flatten evenly with a spoon.

Cook for two to three minutes until the bottom crisps up and turns golden brown.
Carefully flip with spatula to cook onto the other side for the same time.
Remove onto a cutting board. Slice into bite-size pieces and layer onto a serving plate.

Serve the pancake with a dip mixed with 2 Tbsp. light soy sauce and 2 Tbsp. rice vinegar; drizzle with 1 tsp. sesame oil. Oh, the delectable goodness! 

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