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
KIMCHI PANCAKE
Provided by Elaine Louie
Categories dinner, quick, main course
Time 20m
Yield 3 pancakes
Number Of Ingredients 15
Steps:
- Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.
- In a large bowl, mix flour, potato starch and egg until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.
- 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.
- 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.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 27 grams, Carbohydrate 43 grams, Fat 31 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 589 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY KIMCHI MUSHROOM PANCAKES
Make and share this Spicy Kimchi Mushroom Pancakes recipe from Food.com.
Provided by VegBear
Categories Korean
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Dice the kimchi, oyster mushrooms and spring onions into small pieces.
- In a big bowl, mix the flour with water and the garlic and salt until batter is evenly blended.
- Add the kimchi, spring onions and mushrooms to the batter and mix well.
- Scoop a full ladle of the batter and fry the pancakes in a heated frying pan with cooking oil, making sure that both sides are cooked evenly until light brown. The pancakes should be about 5" in diameter.
Nutrition Facts : Calories 406.5, Fat 2.3, SaturatedFat 0.4, Sodium 596.8, Carbohydrate 86.8, Fiber 15.1, Sugar 1.6, Protein 17.1
More about "spicy kimchi mushroom pancakes recipes"
QUICK KIMCHI PANCAKES RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (119)Author Lauren SchaeferServings 8Estimated Reading Time 5 mins
- Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.
- Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.
KIMCHI PANCAKE RECIPE (KIMCHIJEON) - EASY | KOREAN …
From koreanbapsang.com
4.4/5 (143)Servings 3Cuisine KoreanCategory Appetizer, Snack
- 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.
29 FIERY RECIPES TO USE UP THAT JAR OF KIMCHI IN YOUR FRIDGE
From bonappetit.com
KIMCHI PANCAKE (KIMCHIJEON: 김치전) RECIPE BY MAANGCHI
From maangchi.com
Category Korean PancakeTotal Time 11 mins
- Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
- Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
- Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
- Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
KIMCHI PANCAKES | JAMIE OLIVER RECIPES
From jamieoliver.com
MUSHROOM & SHRIMP PANCAKES (PAJEON) RECIPE | EATINGWELL
From eatingwell.com
VEGAN KIMCHI PANCAKE WITH TAMARI MUSHROOMS - SCHOOL NIGHT …
From schoolnightvegan.com
20 TRADITIONAL KOREAN BREAKFAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VEGETARIAN RECIPES AROUND THE WORLD - SPICY KIMCHI MUSHROOM …
From ivu.org
KOREAN KIMCHI SCALLION PANCAKES • HIP FOODIE MOM
From hipfoodiemom.com
KIMCHI JEON (SPICY KIMCHI PANCAKE) RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
KIMCHI MUSHROOM PANCAKES - BIGOVEN
From bigoven.com
CRISPY KIMCHI PANCAKES WITH SHRIMP RECIPE - SERIOUS EATS
From seriouseats.com
2 KOREAN SAVOURY PANCAKES: PAJEON AND KIMCHI-JEON (VEGAN RECIPES)
From thefoodietakesflight.com
SPICY KIMCHI MUSHROOM PANCAKES | RECIPES WIKI | FANDOM
From recipes.fandom.com
KIMCHIJEON (KIMCHI PANCAKES) - NO RECIPES
From norecipes.com
You'll also love