Any kimchi lovers out there?
Hello, my name is Linda and I’ve been a kimchi addict for 20+ years. Ever since my college roommate introduced me to kimchi, I’ve been hooked. Before that, I had no clue flavors like that existed in the universe. Deprivation of such flavors in my younger, formative years led me on a never ending path in search of bold tastes. To this day, I keep a jar of this addictive mixture on hand, and often find myself nibbling a forkful or two every time I pass by the fridge.
Am all for making things from scratch and have ventured into the world of kimchi-making before. But, sometimes, it’s just nice to let someone else do the work. Besides, the store bought stuff is quite good. Nothing wrong with a little convenience from time to time.
I’ve been on a kimchi pancake kick as of late (all the more reason to have a steady supply of kimchi on hand). Had these for dinner several times in the past few weeks (and breakfast too). Can’t seem to get enough of them.
Have changed up the kimchi pancakes ever so slightly on various occasions, switching from traditional cabbage kimchi to other types of kimchi, such as baby bok choy or even radish. Have even added squid to the mix (which I happen to love), but totally understand if you wish to omit. On second thought, go ahead, give squid a chance.
Kimchi pancakes are easy enough to make, but I did come to a couple of conclusions after a bit of trial and error:
1) Mini pancakes are much easier to make than one giant pancake (I can never manage to flip the giant one, in one full swoop.).
2) You need to make the pancakes rather thin, so the inside cooks through.
Makes for a great little snack. If you have a jar of kimchi on hand, you can whip up the batter in a matter of minutes.
This is baby bok choy kimchi…
The squid are completely optional, but I think they make a nice addition to the kimchi pancakes. Just thinly slice the body into rings and add to the batter (along with the tentacles).
Serve with a soy-based dipping sauce…
Mini [Baby Bok Choy] Kimchi Pancakes
makes 7 (4″ inch) pancakes
1 cup kimchi, chopped
3 tablespoons kimchi juice
1/2 cup all-purpose flour
1/4 cup water
1/4 pound squid, bodies and tentacles (optional); bodies sliced into thin rings
*Korean chives, sliced into 4-inch long pieces
oil for pan-frying
dipping sauce (recipe to follow)
Mix the kimchi, kimchi juice, flour, and water in a bowl. Add the squid. Stir to combine well. Let sit for 10 minutes. Heat 1 to 2 tablespoons of oil in a non-stick or cast-iron skillet over medium high-heat.
When hot, place 1/4 cup of batter into the pan and with a spatula spread thin, about 4 inches in diameter. Place some chives over the top surface of the pancake. Cook for 2 minutes, flip, and cook another 2 minutes. Flip once more and cook for an additional 20-30 seconds. Place on a paper towel to drain.
Repeat with the remaining batter, adding more oil as needed. Serve with dipping sauce.
*Note: If you don’t have Korean chives, substitute some thinly sliced onions or scallions and mix in with the batter.
1 scallion or Korean chives, sliced thinly
2 tablespoons soy sauce/tamari
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1/2 teaspoon sugar or honey
1/2 to 1 teaspoon Korean chile flakes, to taste
1/2 teaspoon toasted sesame seeds
Add all ingredients to a bowl. Mix well.