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Spicy Kimchi Pancakes with Vinegar Soy Dipping Sauce
Kimchi, the fiery-hot cabbage pickles, originates from
Korea, where it is practically a national obsession.
Stirred into a pancake batter and gently cooked into crisp
little fritters, its chili-garlic heat becomes nicely
tempered.
Makes 12 pieces
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3/4 cup (120 g) flour
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1 egg
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1 cup (250 ml) water
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1 green and 1 red chili, deseeded and sliced lengthwise
into fine shreds
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1 spring onion, minced
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1 cup (100 g) diced cabbage kimchi
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1 tablespoon white sesame seeds, lightly dry-roasted in
a pan until fragrant
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3 tablespoons olive oil
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1/2 cup (25 g) fresh beansprouts, to serve (optional)
Vinegar Soy Dipping Sauce:
Make the Vinegar Soy Dipping Sauce first by combining all
the ingredients in a serving bowl and mixing well. Set
aside.
Place the flour in a bowl and make a well in the center.
Add the egg and whisk well, gradually adding the water.
Stir in the red and green chilies, spring onion, kimchi
and sesame seeds, mixing well.
Heat 1/2 tablespoon of the olive oil in a nonstick skillet
over medium-high heat. Make small pancakes by pouring 1
tablespoon of the batter onto the skillet. Gently pan-fry
each pancake for 2 minutes on each side until light brown,
pressing the pancake flat after turning. Repeat until the
mixture is used up. Serve on a bed of raw beansprouts (if
using), with a bowl of the Vinegar Soy Dipping Sauce on
the side.
Recipe from ASIAN TAPAS:
Small Bites, Big Flavors
By Christophe Megel and Anton Kilayko, Photographs by
Edmond Ho (Periplus; October 2004; $24.95/Hardcover;
ISBN: 0-7946-0314-9). |
