I’ve never been a big fan of pancakes, until I discovered the Asian way of making pancakes. First Okonomiyaki, this Japanese pancake stuffed with “whatever you like”, which is normally a combination of vegetables, meat and seafood (click here for my version) and now this Korean pancake, stuffed with kimchi. I like kimchi a lot, but somehow it never fits with the way we eat lunch or dinner, so we hardly ever eat it. But with this recipe I’m sure we will eat kimchi more often. Packed full of flavor, great for lunch, fingerfood or quick dinner (especially when you have leftover mashed potatoes).
(for 2 small eaters, I’d double it next time)
splash of milk
90 g mat kimchi (simply made from napa cabbage)
50 g firm tofu (as available in supermarkets)
25 g flour (I prefer the light bapao flour, but any kind will do)
1 t grated garlic
1 T vegetable oil
salt & pepper
1. Boil the potato, then make mash with a little bit of milk.
2. Squeeze the kimchi to remove as much liquid as you can.
3. Squeeze the tofu, then crumble.
4. Combine in big bowl the mashed potato, kimchi, tofu, flour, egg, garlic, pepper and salt. Be careful with the salt though, the kimchi is already pretty salty.
5. The recipe I used said to combine it with your hands, but I’m sure a spoon will do fine as well. And although I didn’t have lumps, maybe next time I would mix the egg and flour first or dust the flour over the other ingredients. I use bapao flour, which is nice and fluffy. Be aware that the mixture is quite “wet”.
6. Heat a pan, add some vegetable oil and add big spoonfuls of the pancake mixture. Sculpture with your spoon into nice little, round pancakes (about 1 cm thick). Bake for about 2-3 minutes per side until more than golden.
The recipe said to serve it with a dip of 3T soy, 1t lemon juice and ½t sesame oil but I think there must be something better. My partner liked it with sweet chili, but I’m not convinced. So suggestions are welcome and I will come back on this. Maybe with something completely non-Asian like sour cream ;-).
From: Korean Cooking (De Koreaanse Keuken) by Young Jin Song