Crispy Kimchi And Scallion Pancakes Recipes

CRISPY KIMCHI AND SCALLION PANCAKES

Steps:

• For the dipping sauce:
• In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
• For the pancakes:
• Preheat the oven to 300°F.
• In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
• In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
• Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.

KIMCHEE BEEF SCALLION PANCAKES

Steps:

• For the kimchee beef mix: Add 2 tablespoons oil to a 12-inch cast-iron pan over medium-high heat. Once heated, add the ground beef, sprinkle with salt and pepper and begin to brown and break up the meat. Add the garlic and ginger and cook until the beef is evenly browned, about 5 minutes. Remove from the pan and spread on a sheet tray to slightly cool.
• In the same hot pan, coat with another 1 tablespoon oil and sear the kimchee until it's crispy. Add the gochujang and stir until evenly combined. Remove from the heat and add to another sheet tray to cool. Meanwhile, as everything is cooling, make the dough mix.
• For the scallion pancake dough mix: To the bowl of a stand mixer fitted with a dough hook attachment, add the flour and 2/3 of the boiling water. Turn the mixer on to stir and keep adding water until well mixed, a ball is formed and the dough is not too hot to handle. This will take 3 to 5 minutes. You may need to sprinkle a little flour if it gets too wet.
• On a floured surface, transfer and knead the dough until it becomes a smooth elastic ball, 5 to 8 minutes. Place back in the bowl and cover with a damp cloth. Allow to rest for 15 to 30 minutes at room temperature.
• For the dipping sauce: Add the kimchee juice, kimchee, soy sauce, jalapeno and scallions to a bowl and stir to combine. Add to a serving dish and set aside.
• For the pancake assembly: On a floured surface, roll out dough into a log. Cut the log into four pieces. Roll one piece into an 1/8-inch-thick circle/oval shape.
• Combine the sesame oil and grapeseed oil in a small bowl. Brush the oil over the pancake and sprinkle liberally with salt. Sprinkle a quarter each of the beef mixture, kimchi and scallions all over the dough. Make sure to press it down so it sticks into the dough. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/3-inch thick, dusting with flour as needed so it doesn't stick to your work surface. Roll out to a pancake. Repeat to make 4 pancakes.
• Heat a wok or 12-inch cast-iron pan over medium heat. Add grapeseed oil and swirl to coat the pan. Add the pancakes, one at a time, and cook until brown and crispy on both sides, turning once, moving and spinning the pancake for even cooking, 3 to 5 minutes per side, until golden brown and delicious.
• Sprinkle lightly with salt and cut the pancakes into wedges. Serve with the dipping sauce.

KIMCHIJEON (KIMCHI PANCAKE)

Steps:

• Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.
• Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
• Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.
• Set a 10-inch cast-iron pan over medium heat. When it's hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
• Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.