Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

May 3, 2012

Foodie With Family: Kimchi (trust me)

(Continued)

Kimchi Pancake (Kimchijeon)

1 c. chopped kimchi

3 T. kimchi juice (the liquid in which kimchi is packed)

2 T. chopped green onion

½ c. water

½ c. all-purpose flour

½ t. salt

Neutral oil for frying (canola, peanut, grapeseed, vegetable)

Optional:

½ c. cooked peeled shrimp, chopped

½ c. cooked, shredded pork

Chopped green onions for garnish

In a mixing bowl, stir together all of the ingredients (except for the frying oil) until the mixture is evenly colored and there are no dry flour spots.

Add about an ⅛-inch coating of neutral oil to a heavy-bottomed 10- to 12-inch skillet (cast-iron or nonstick) over medium-high heat.

Spread the kimchi pancake batter thinly in the pan and fry until the bottom is crisp and the top is cooked most of the way through (some wet patches of batter, but mostly cooked batter on top). Carefully flip the pancake using two spatulas for control, then continue cooking the pancake until the underside is crisp and has some charred bits. Flip the pancake over again and cook the first side for 1 minute more.

Serve garnished with chopped green onions whole in a platter for people to pull apart with fingers or chopsticks, or cut into bite-sized pieces.

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What do you serve with a kimchi pancake? Something light and vibrant: This fresh, marinated cucumber salad is just the thing. I've been known to make a double batch of this salad to keep in the refrigerator for quick snacks and easy sides through the week.

We love it with fish dishes and kimchi pancake, but we also stick it on grilled burgers like pickles.

This is some seriously good stuff.

Asian Marinated Cucumber Salad

1 large English (seedless) cucumber, very thinly sliced

¼ sweet onion, very thinly sliced

⅓ c. rice vinegar

1 T. toasted sesame seeds

1 T. minced fresh dill or ½ t. dried dill weed

¾ t. salt

¾ t. sugar

¼ t. crushed red pepper flakes

Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour prior to serving. This keeps well, refrigerated for up to 5 days. Toss gently before serving.

For a heartier helping of Foodie With Family, go to www.foodiewithfamily.com. Write to Rebecca at rebecca@foodiewithfamily.com.

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