KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE
These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Provided by Adine Lee
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
- Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g
KIMCHIJEON (KIMCHI PANCAKE)
At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim's golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon's unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find - it'll make all the difference in this simple recipe. This version, adapted from Mrs. Kim's original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.
Provided by Samin Nosrat
Categories dinner, lunch, snack, finger foods, vegetables, appetizer, main course, side dish
Time 15m
Yield 2 (10-inch) pancakes
Number Of Ingredients 14
Steps:
- Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.
- Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
- Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.
- Set a 10-inch cast-iron pan over medium heat. When it's hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
- Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.
KIMCHI JUN (KIMCHI PATTY)
This is fantastic way to use up any kimchi you may have sitting in your refrigerator. This is an easy starter for any dinner party.
Provided by Ann Lee
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined.
- Heat a skillet over medium heat; add about 1 teaspoon vegetable oil. Scoop about 1/4 cup batter into the hot skillet, creating a pancake that is 1/4-inch thick; flatten and smooth the edges using a spatula. Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
- Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl; serve alongside pancake.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 42.8 g, Fat 4.9 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 958.7 mg, Sugar 2.6 g
KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY
Can't get enough of BTS? Try one of Jimin's favorite foods: kimchi jjigae! Kimchi has been known to have many nutritional benefits and the spicy, tangy, savory flavors (the longer the kimchi is aged, the better!) will warm your soul on any day. If you're short on time, you can substitute chicken broth for the anchovy and kelp broth.
Provided by Jasmine Pak
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
- Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
- Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
- Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
- Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
- Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
- Enjoy!
Nutrition Facts : Calories 494 calories, Carbohydrate 29 grams, Fat 34 grams, Fiber 11 grams, Protein 24 grams, Sugar 10 grams
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
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- Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined.
- Heat a skillet over medium heat; add vegetable oil. Scoop about ¼ cup batter into the hot skillet, creating a pancake that is ¼-inch thick; flatten and smooth the edges using a spatula.
- Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
- Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl.
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