|Yup, that there is vegetarian kimchi with a clever emphasis on ginger and fresh chilies, and garlic downplayed.|
As promised at our kimchi shindig, we'll be posting a bunch of great recipes here that use kimchi. (If you're making your own kimchi, there are a zillion recipes available for that, too.)
Let's start with KIMCHI PANCAKES, adapted from the NYT.
for the pankcake:
- 1/2 c flour
- 1/2 c potato starch
- 1 mashed potato with 1 t flax meal folded in
- 2 scallions, cut into 1 1/2-inch-long pieces
- 1 1/2 T garlic, sliced thinly
- 1 1/2 T Korean red pepper powder or 1/2 T cayenne
- 1 t salt
- 1 c prepared cabbage kimchi, cut in 3-inch-long pieces
- 2 T kimchi juice
- 6 T vegetable oil
for the dipping sauce:
- 1 T tamari
- 1/4 t sesame oil
- 1/4 t vinegar
- 1/4 t minced scallion
- 1/4 t ground sesame seeds
2. In a large bowl, mix flour, potato starch and mashed potato until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.
3. Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, pour in one-third of the pancake batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip one more time and fry 1 to 2 minutes. Pancake should be dark gold.
4. Repeat with remaining batter and oil, making 3 pancakes. Remove to a large round plate and cut each pancake into 6 wedges. Serve with dipping sauce.