KIMCHI PANCAKE

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After fermenting our own kimchi we have prepared our version of a kimchi pancake. This dish is vegetarian and is served with a tangy sesame emulsion. The pancake is very easy to make and kimchi can easily be bought at your local Korean market, However we feel making your own is a nice touch.

1 cup all purpose flour

1 tbsp white sugar

1 tsp salt

1/2 cup kimchi juice

1/2 cup water

1 egg

1 tbsp canola oil

1/2 cup diced kimchi

Mix all dry ingredients together with a whisk. Mix your egg, kimchi juice, oil and water together with a whisk and mix thoroughly. Pour the wet ingredients into the dry and whisk until totally combined, add your diced kimchi and mix again. Heat a non stick pan to medium heat and add 1tsp of cooking oil, add several scoops of your pancake batter to the pan and smooth it until the layer is even. Let it cook until you see the outside start to brown, carefully flip it over with a spatula and let the pancake finish cooking. Remove from heat and serve with out sesame emulsion (We also pair with black sesame and green onion).

Sesame Emulsion:

1 egg yolk

1 tsp sesame oil

2 tbsp black vinegar

1 tbsp soy sauce

1 cup canola oil

This is best made with a food processor. Add all ingredients except oil into the food processor and begin blending. Add your oil, slowly dripping it in until the emulsion begins to form. If the mix looks runny or non uniform it may have split and you need to start over. The texture should be like a very thin mayonnaise once finished. Serve with pancake.