Have some kimchi that's gone just a tad sour? Don't throw it away! In colder weather I would make some delicious kimchi jigae (stew). But since in the summer I like to eat cooler dishes (than a boiling stew), I make kimchi pancakes. They are simply to make, and surprisingly delicious. But let's be honest, what Korean food isn't delicious?
Step 1: cute kimchi into bite sized pieces, slice green onion, then mix everything together in a bowl. Add more flour or liquid until you have something inbetween a batter and a dough. (yeah, that easy)
Step 2: Start cooking the pancakes!
Heat about 1/2 Tbs of oil (you'll use this much for each pancake) over medium high-high heat in a skillet. This will make 1-3 pancakes depending on how large you want them to be! I decided to go with three. After heating the oil, drop the batter into the pan, spreading it out with a spoon.
Step 3: After about 2 and a half minutes of cooking, you should be able to see the edges are all cooked. Check that the bottom is nice and toasty brown, then flip! Cook for another 1-2 minutes.
I always serve these pancakes with my all-purpose dipping sauce (meaning I use if for pancakes, eggrolls, and mandu). 1 part soy sauce, 1 part vinegar, 1 part water, a couple of tablespoons of sesame seeds. As always, taste the sauce and adjust to your liking! (a fun addition is a half tablespoon of gochugaru to give it some spice!)
Kimchi is the staple of korean side dishes and comes in many varieties. The most common in western culture is kimchi made with napa cabbage. This kimchi I've made today however, is made with korean radish, called Mu. If you can't find Mu in your grocery store, daikon radish will work as well. It is a deliciously crunchy kimchi to have with your rice and maybe some delicious korean meatballs! (Recipe to come soon ;) )
A note on the ingredients: To make a more authentic Korean radish, use fish sauce. Since I am a vegetarian and usually like staying away from fish sauce, I substitute in soy sauce.
Additionally, feel free to change the amount of any of these ingredients! In particular, you may want to adjust the amount of hot pepper flakes to your spice preference. This is just the ratio that I personally like. :)
Step 1: First things first: preparing the radish. To get our radish all ready for kimchi making, first I peel and rinse the radish. Then cut into 1/4 inch cubes.
Step 1.1: Place the radish in a bowl, toss with the salt and sugar. Let this sit for 30 minutes. Why? The salt will help pull out excess water from the radish. During this time I slice my green onions/mince my garlic. After 30 minutes, drain all but approximately 1 Tbs. of the liquid.
Step 2: Mix in remaining ingredients.
Step 3: Enjoy! Yup, it's that simple!
I placed most of my kimchi in a jar which I set out on the counter. Since I like my kimchi a little more fermented, I will let it ferment for a couple of days before putting it in the refrigerator. The rest I put in a container to put in the refrigerator as is, for fresher, crisper kimchi!