Not your Ordinary Pancakes
Koreans wanna do them up Spicy. Well, whatdya expect? lol.
It’s was just one of the ways Mama used to use up soured Kimchi. Perhaps in a general sense, this would encourage a nose wrinkle. In my household, it means quite the opposite. It conjures up unlimited possibilities if only you apply your imagination.
Kimchi Jjigae, Kimchi Pancakes, Kimchi Fried Rice, Kimchi Dumplings, use it like slaw (I love it with Grilled Bratwurst)–alternatively, I LOVE Kimchi/Sausage Sandwiches!, make Kimchi Butter to melt on different proteins, chop it up and use it as Marinade on stewed Chicken Thighs/etc, Kimchi mixed with Buckwheat Noodles, Udon, etc, I love drizzling some of the liquid that the Kimchi sits in on Maki Rolls (and roll some of it in there too)!, I love Steak and Kimchi Burritos with Cilantro or Sriracha Cream, I love it with Grits or Polenta, Butter, and Shrimp, I hear Bloody Marys rock with Kimchi!, or Crock Pot it!!
Anyways, I can’t tell you just how much Kimchi Jjigae (stew) I ate as a kid. I dreaded that evil overwhelming smell that would inadvertently waft up to my bedroom. It didn’t matter if it was a Tuesday or a Sunday, it meant that we were having Kimchi Jjigae for Breakfast. (Which I think explains my affinity for Pizza, Burgers, left over Chinese Food and the such for my chosen Breakfast items).
If you’re at all familiar with Kimchi, you know just how permeating it’s trademark perfume is. It’s a robust and unabashed thing that Karate kicks you in the face and looks up innocently and asks, “what?” with big doe eyes. As a “grown up” (and there’s that strange word again), I crave the stuff. I should believe that I would sacrifice my Chocolate before Kimchi.
Here’s option #258 of what to do with that big ole’ vat of Kimchi
- 2 c Flour
- ¼ c Rice Flour
- 1¼ ts Kosher Salt
- 2¼ c Water
- 2 c roughly chopped, deeply fermented Kimchi (rinsed if you don’t like spicy)
- Scallion Dipping Sauce:
- ¼ c Soy Sauce
- 3 ts Sesame Oil
- 1½ ts Sesame Seed
- 1 ts Red Pepper Flakes (Korean Gochugaru (has no seeds))
- 1 stalk of chopped Green Onion
- In a bowl, sift together your Flour, Rice Flour, and Salt.
- Slowly drizzle in your Water (don’t over mix, as often is the case, a lumpy batter isn’t bad)
- Stir in your Kimchi
- Fry spoonfuls of your batter in a tablespoon of Veggie or Canola Oil until they’re a crunchy, golden brown.
- For the Sauce, it’s just a matter of whisking everything together (I personally skip this altogether and use Sriracha).
10 year old me wants PB&J instead.
26 year old me hopes you love this stuff as much as I do now!
both Squishy Monsters =D