This is what you can do with kimchi that has become a bit overpowering to use as a regular condiment. Vegetarians be careful of commercial kimchi as most do contain fermented seafood–anchovies or oysters. It is easy to make it vegan.
Ingredients
1 Large egg
3 teaspoons kimchi brine from jar
Ice water
3 teaspoons soy sauce or coconut aminos
1-2 teaspoon gochujang (Korean chili paste) or gochugaru (Korean chili flakes) (optional)
Aprox. 3/4 cup blanched almond or regular flour*
1 1/2 Cup Kimchi
3 oz minced tofu, pork or chicken or drained canned tuna (optional)
4 Scallions (optional)
4 Tbsp Avocado oil
Dipping Sauce
3 Tbsp unseasoned rice or distilled white vinegar
3 Tbsp Soy sauce or coconut aminos
1 teaspoon sugar or maple syrup (optional)
1/4 Cup Water
Black pepper
Directions
Crack egg into a medium bowl. Add kimchi brine, coconut aminos/soy sauce, gochujang or gochugaru (if using) and water and whisk to combine. Do not overmix.
Whisk in flour. Ration of flour to liquids should be about equal.
Coarsely chop kimchi, add to bowl, and stir to combine. Add protein. If using.
Thinly slice scallions on a diagonal, if using. Add half to batter; reserve remaining scallions for serving.
Heat 1/4 of the oil in a medium nonstick skillet over medium-high. Drop ¼-cupfuls of batter onto opposite sides of skillet (pancakes should be about 4″ in diameter, so you’ll probably only be able to cook 2 at a time).
Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.
Combine vinegar, the coconut aminos/soy sauce, sweetener, and water in a small bowl to make dipping sauce. Provide in small bowl to each person.
Transfer pancakes to a platter. Top with reserved scallions or serve as condiment for non-monastics and serve with dipping sauce alongside.
* You can also use a pancake mix instead of flour.
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