Korean Vege Cakes Recipes
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.
Provided by Melissa Clark
Categories dinner, weekday, pancakes, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
- In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
- In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
- Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.
VEGAN JAPCHAE KOREAN NOODLES
This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.
Provided by Melissa
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
- Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
- Combine soy sauce and sugar in a bowl.
- Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 73.5 g, Fat 12.3 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1551.8 mg, Sugar 10.9 g
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- Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.
- Mix in the veggies into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.
- Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan. IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan. It's also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.
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- Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
- Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.
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- Thinly slice (julienne-style) or shred all vegetables using a mandoline, shredder, or sharp knife. I shredded the carrot and cabbage and thinly sliced the scallions and mushrooms.
- In a separate bowl, combine the flour, milk, and salt and mix until smooth. The batter should be slightly runnier than regular American pancake batter - add a little extra liquid if needed.
- In a large dry pan, cook the mushrooms over medium heat to allow them to release their excess liquid and brown.
- Add a little sesame oil to the pan and heat it up then add the mushrooms and pancake batter and cook over medium heat for a few minutes on each side (3-4 minutes) - until the outside is crispy and browned. Repeat with the remaining batter.
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