Weeknight Dinner – Kimchi Pancakes
Know what’s in my fridge? Ferments. Lots of them. And although they are definitely “slow food” they can definitely make my weeknight meal preparation move by much more quickly. Whip a slice of preserved lemon with some roasted garlic, parsley and olive oil and you have a thick and creamy salad dressing loaded with je ne sais quoi (seriously, your dinner guests will salivate and ask, “What’s in this dressing!?”). Throw some kimchi into mac and cheese and you have the ultimate potluck dish. Sauerkraut tacos, pickled carrot salads, kombucha dressings and miso soups are all dishes that make the rounds at my house. When you have the ingredients pre-made, why not?
Probably my favorite of all these quick dinners made from ferments are my totally American, Korean pajeon-wanna be kimchi pancake/crepes. It’s takes 10 minutes to whip up the batter and then we stand around and eat them right out of the pan. It’s a fun ritual, and one that I always think we should do more frequently.
I like to make this when I have a batch of kimchi in the back of the fridge that’s getting to look a bit translucent and aged. We also use that to make kimchi jigae, of course, but sometimes I’m feeling pancakes over stew! Of course, the kimchi is being cooked so if you’re only in it for the probiotic benefits, look elsewhere. If you’re good with the flavor and food nutrients, then you have yourself a winner here.
Need to make kimchi first? Click that link for my recipe!
- 2 cloves garlic, minced (optional)
- 1/2 an onion, diced (optional)
- 2 teaspoons neutral oil, plus extra for oiling the pan
- 2 large eggs, lightly beaten
- 1/2 cup white rice flour
- 1 cup kimchi, finely chopped
- 2 scallions, finely chopped
- Dipping sauce:
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 scallion finely chopped
- 1/2 teaspoon ginger, finely chopped (or sub pinch of powdered ginger)
- Dash of red pepper flakes
- Add a teaspoon of oil to a small frying pan set over medium heat and add the onion and garlic. Cook until soft, about 5 minutes. (You can omit the onions and this step, if you like) I like to chop my kimchi and prepare the batter while the alliums are cooking.
- Mix together the rice flour, beaten eggs and oil until thin and smooth.
- Add chopped kimchi, half of the chopped scallions and, once the onion mixture has cooked to softness, add that as well.
- Ladle about 1/3 of a cup of the mixed batter into the onion pan. Lift the pan and turn it side to side so that the batter spreads evenly.
- Let it cook for 1-2 minutes, until it slides easily around in the pan, then flip it and finish cooking for about 30 seconds.
- Repeat until all the batter is used up, adding additional oil to the pan and allowing it to heat between every 3rd pancake or so.
- Mix all dipping sauce ingredients together and you have your sauce!
PS – Let me know what you think about the recipe plug-in deal. I’m not in love, but the word on the street is that it will help Google help more people find my blog.