KIMCHI PANCAKE WITH SHRIMP RECIPE
Buchimgaru, or Korean pancake mix, is widely used when making dishes such as this kimchi-jeon. Our homemade version calls for a combination of all-purpose flour, rice flour, cornstarch, and baking powder, and keeps the pancakes crisp and flavorful without the added preservatives often found in packaged mixes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h5m
Yield Makes three 8-inch pancakes; Serves 8 to 12
Number Of Ingredients 20
Steps:
- Dipping Sauce: Stir together all ingredients. Set aside.
- Pancake: Preheat oven to 200 degrees; set a wire rack over a baking sheet and have ready in the oven to keep cooked pancakes warm.
- In a bowl, toss shrimp with 1/2 teaspoon salt and baking soda; let stand 10 minutes. Rinse in a colander, then pat dry, removing as much moisture as possible.
- In a large bowl, whisk together flours, cornstarch, baking powder, sugar, and remaining 1 teaspoon salt. In a small bowl, combine egg, water, and kimchi liquid. Pour water mixture into dry ingredients; whisk until just combined. Add shrimp, kimchi, and scallions; gently fold with a spatula until incorporated.
- Heat 2 tablespoons oil over medium-high in a medium nonstick skillet. Add one-third of pancake batter (about 1 heaping cup) to the skillet; spread into a 1/2-inch-thick circle (about 8 inches in diameter) with ingredients evenly distributed. Reduce heat to medium. Cook, without disturbing, until edges are set and bottom is browned, 4 to 5 minutes. Using a large spatula, flip, then cook until browned, 3 to 4 minutes more. Flip again and cook until crisp, 30 seconds per side. Transfer to a paper towel-lined plate, then to prepared rack in the oven to keep warm. Repeat twice more with remaining batter. Cut into wedges and serve immediately with dipping sauce, more kimchi, and chopped scallions.
BUTTERY KIMCHI SHRIMP
Kimchi, a classic Korean dish of fermented vegetables, creates a subtle, funky sauce for sweet shrimp when stirred into melted butter. Some kimchis can be spicier than others, so taste yours before deciding if you want to add heat with red-pepper flakes. A good squeeze of lime juice just before serving gives the whole dish a bright lift and really brings it together, so don't even think about skipping it. Serve with sautéed bok choy or tatsoi on the side.
Provided by Colu Henry
Categories dinner, lunch, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
- In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams
KIMCHI
There's nothing more Korean than homemade kimchi! Chef Kim will show you how to brine, marinate, ferment, and store it. The best part about making kimchi at home is that you can sample it at various stages of fermentation-something store-bought doesn't generally allow for.
Provided by Hooni Kim
Categories condiment
Time P14DT13h
Yield 20 servings
Number Of Ingredients 13
Steps:
- Brine cabbage: Cut cabbage vertically into 4-6 wedges (depending on cabbage size), keeping the root ends intact so the leaves remain attached. In a small bowl, combine salt and sugar. Place cabbage wedges on a flat surface. Working with one wedge at a time, separate leaves and spread sugar/salt mixture between every layer.
- Place prepared cabbage in a large, nonreactive container and add water. Cover cabbage with plastic wrap and put a weighted bowl on top. In less than an hour, the cabbage will soften and shrink as the leaves release water, and the level of brining solution will rise. Let sit at room temperature, 8-12 hours. Meanwhile, make the marinade, Steps 3 & 4.
- Start marinade: Place gochugaru in a bowl and hydrate with ½ cup water and set aside, 5-10 minutes. Peel the Asian pear, cut into pieces, and place in food processor; add the salted shrimp and peeled garlic cloves. Purée until smooth, 30 seconds; pour mixture into the hydrated gochugaru. Set aside.
- Finish marinade: Trim ends of the radish, cut in half, and slice away the fibrous outer layer. Using a mandoline fitted with the thin julienne blade, carefully make long matchsticks of each radish half, stopping when the radish pieces get too small to safely continue. (Reserve leftover radish for use in another recipe, such as Chef Kim's Seafood Soft Tofu Stew.) Place julienned radish in the bowl with the other marinade ingredients. Peel the onion, cut in half, thinly slice, and add to the marinade. Trim scallions, slice into 1-inch batons, and add to the marinade; then add fish sauce. Put on rubber gloves and thoroughly mix the marinade to combine all the ingredients. Add remaining water and continue mixing until the marinade is thick, like wet sand. Cover with plastic wrap placed directly on top of the marinade; refrigerate until the cabbage is fully brined and ready to be marinated.
- After 8 hours of brining, check the cabbage: the leaves should be pliable and bend easily. (If they are not yet ready, continue brining.) Remove as much liquid as possible from each wedge: starting at the larger end, squeeze and twist the brine from the cabbage as though you're wringing out a towel. Discard the brining liquid.
- Marinate cabbage: Using rubber gloves, hold the cabbage and turn the leaves as though you're turning the pages of a book; use your free hand to rub the marinade liberally on each leaf. (This can get messy; be aware that the marinade can stain surfaces.) Once there's marinade between every layer, fold the cabbage wedge in half to make a tidy bundle, and stuff into a jar. Fill jars as tightly as possible with marinated cabbage, about 2 bundles per jar, and fill in any air pockets with leftover marinade. Place lids tightly on the jars and wrap in aluminum foil to keep out the light; store jars in the back of the refrigerator, where it's coldest. Allow kimchi to ferment for 2 weeks, opening the jars every 3-4 days to release built-up pressure and to taste. (It's an opportunity to experience how the flavor and texture change throughout the fermentation process!)
- After 2 weeks, each leaf should be consistent in color and texture, and you will have kimchi that's ready to serve. To serve, slice off the root end and slice the kimchi horizontally in 2-inch pieces, keeping the leaves neatly stacked. Serve alongside rice and soup or a main dish.
KIMCHI PANCAKES
Michele and I recently discovered these incredibly tasty, and visually thrilling, savory pancakes at a local bar. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I found them as mesmerizing as I did delicious. Along with the kimchi, feel free to toss in any leftover meat and vegetables and see what happens. These would also be great topped with spicy mayo and served with eggs or grilled meat.
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
- Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
- Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 23.5 g, Cholesterol 46.5 mg, Fat 5.7 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 871.1 mg, Sugar 2.7 g
CRISPY KIMCHI AND SCALLION PANCAKES
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Provided by Tracy Pollan
Categories HarperCollins Appetizer Lunch Dinner Green Onion/Scallion Chile Pepper Kid-Friendly Small Plates Peanut Free Dairy Free Tree Nut Free Takeout at Home
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- For the dipping sauce:
- In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
- For the pancakes:
- Preheat the oven to 300°F.
- In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
- In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
- Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
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- Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
- In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
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- In a large bowl, combine the flour, rice flour, water, kimchi juice and egg, and mix lightly. The mixture should be the consistency of slightly lump pancake batter. Stir in the kimchi, scallions, shrimp, and salt. Add a little more water if needed. Let sit while you make the dipping sauce.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. When hot, place 1/4 cup of batter into the skillet and spread it out to roughly a 4-inch circle. You may have room to cook 2 to 3 pancakes at a time but don’t crowd pan (alternately, you can make 1 large 8-inch pancake). Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip it over, add a little bit more oil around the pancake, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
- Keep the cooked pancakes in a 250ºF oven, in a single layer on a baking sheet until ready to serve. Serve whole or cut into wedges with dipping sauce and quick pickled radishes, if desired.
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