This is my first post about a second time. I was all set up to drop this new recipe for kimchi pancakes on the web when I had this momentary memory of maybe having posted a recipe for kimchi pancakes once before. Thing is, the old post is the same recipe I had set out to improve upon with this new recipe. I’ll skip the part about loving kimchi with my whole heart and the rule of association of awesome things which states that I also love anything made with kimchi.
Normally, and in previous recipe, I make make the pancakes vegetarian but as the old saying goes, ‘when Josh gives you country ham, make country ham and kimchi pancakes’. So I added it in to excellent results. An easy addition, the ham gets fried up in a hot skillet, invoking southern grandmas everywhere, and then it gets a good chop before being added to the pancake batter.
Having kimchi pancakes around is the best thing in the world because they are as good cold as they are hot, even reheated in a pan or the toaster oven. They are good for breakfast with a egg on top, as a side dish for lunch or dinner and they do make a killer late night drunken snack, right out the fridge. Old news.
COUNTRY HAM AND KIMCHI PANCAKES
(makes about 1 dozen 4-inch pancakes)
* for a vegetarian version simply omit the ham and all of its stages.
6 ounces country ham or other ham of ground pork (optional)
1 cup all purpose flour
1/2 cup rice flour
1/2 bunch chives, chopped (about 1/4 cup)
1 cup water or kimchi juice, or a mixture of both to equal one cup
2 cups kimchi, chopped
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/4 cup toasted sesame seeds, optional
2-3 tablespoons oil
- If using, cook pork in a skillet until cooked thoroughly. Chop into small pieces and set aside.
- Mix flour together in a medium bowl with chives.
- In a small bowl, whisk egg with water and/or kimchi juice and add to flour mixture.
- Stir kimchi, soy sauce and sesame oil into the batter.
- Add pork, if using and let batter stand for 10 minutes, will be quite thick.
- Heat oil in a skillet and drop a (3 tablespoon-sized) mound of batter into the skillet, spreading to make a thin pancake.
- Cooke until lightly browned, about 5 minutes, and flip. Cook other side.
- Taste for seasoning, add a pinch of salt to remaining batter, if needed. Finish cooking pancakes.
- Sprinkle with sesame seeds and serve.