3.14.2012

Kimchi Pancakes and Fried Tofu

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Sometimes when you don't plan for dinner, you end up with delicious snack meals. I love Korean pancakes. There are variations with mung beans, seafood or kimchi. These kimchi pancakes were fuss-free and full of flavor. In fact, I've made them several times since my initial attempt, and now we're all out of kimchi. With Korean-style spinach on the side, we had ourselves a simple vegetarian dinner.

The tofu was even easier. Use firm, or extra firm tofu, and pan fry in peanut oil on both sides. It takes about seven minutes per side, and you've got crispy, delicious tofu.
Kimchi Pancakes

1 cup Korean pancake mix (or 1 cup flour)
1/4 cup rice flour
1 egg
1 cup water (1/4 cup more if not using juice from kimchi)

1 cup thinly sliced kimchi (fully fermented)
1/4 cup juice from the kimchi (if available)
handful of sliced scallions
1/2 small onion, sliced
Vegetable or grape seed oil for pan frying

1) Prepare batter by mixing the first four ingredients.
2) Add the remaining ingredients and mix.
3) Heat oil in a non-stick pan over medium low heat. Ladle the mixture into the pan and spread it evenly into a round shape. Cook until the bottom is light golden brown (about 4 minutes). Flip, adding more oil, press it down with a spatula, and cook for another 3 minutes until the other side is light golden brown. 
4) Repeat the process until there is no remaining mixture.

Serve with a dipping sauce. My dipping sauce contained soy sauce, rice vinegar, a few drops of sesame oil and scallions.

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