Tag: korean

Kimchijeon – Kimchi Pancakes

NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before the hack of my old domain name.

The cover of Lucky Peach presents 101 Easy Asian Recipes

I made my first batch of vegan kimchi during Veganuary and it was about to both hit its prime and go off on me at the same time. So I had to eat a bunch of kimchi. The horror!

A close up of some easy vegan kimchi pancakes

It took me a while to find a good kimchijeon recipe, for some reason all the ones I found online turned out soggy and weird. But then I remember I have Lucky Peach presents 101 Easy Asian Recipes on my bookshelf and lo and behold, of course the best recipe for kimchi pancakes was in there.

They’re super easy and vegan.

I eat my kimchijeon for lunch or dinner, with some rice or on their own. They also make a great snack.

A stack of easy vegan kimchi pancakes on a stack of small black plates floating in space

Easy vegan kimchijeon (kimchi pancakes)

Dorothy Porker
This kimchijeon (kimchi pancake) recipe from Lucky Peach's presents 101 Easy Asian Recipes is super quick and easy and can be made with either homemade or store-bought kimchi.
Prep Time 20 mins
Cook Time 10 mins
Course Dinner, Lunch, Main course, Party snack, Side dish, Snack
Cuisine Asian, Korean, Vegan
Servings 2 pancakes

Equipment

  • Bowl
  • Whisk
  • Skillet or frying pan
  • Spatula

Ingredients
  

  • 1 c - 150 gr kimchi
  • 1/2 c - 125 ml kimchi juice see instructions
  • 1/4 c - 35 gr all purpose flour
  • 1/4 c - 35 gr rice flour
  • 1/2 t - 2 gr salt
  • 1 spring onion whites and greens coarsely chopped
  • 2 T - 30 ml neutral oil for frying, I use sunflower

Dipping sauce

  • 1 T - 15 ml soy sauce
  • 1 T - 15 ml rice wine vinegar
  • 1 T - 15 ml water
  • dash sesame oil

Instructions
 

  • Squeeze 1 c - 150 gr of kimchi over a bowl to release as much liquid as possible. You'll need about 1/2 c - 125 ml cup's worth of liquid. You can add water if you don't have enough juice. Since my kimchi was about to go off I just used additional liquid from the container.
  • Once you've squeezed the life out of it, roughly chop the kimchi.
  • Now whisk together the kimchi juice, 1/4 c - 35 gr of all purpose and rice flour and 1/2 t - 2 gr of salt.
  • Let stand for 5 minutes until thickened before folding in the kimchi and spring onions. Leave for 5 minutes more, so the batter becomes more cohesive.
  • Finally, heat 1 T of neutral oil in a decently sized skillet on a medium-high heat. Dump in half the batter and spread around and flatten your pancake with a spatula as soon as it hits the pan. You want to create a thin and even round layer.
  • Pan fry until the bottom has gone brown and crisp, about 3-4 minutes. Flip and fry for an additional 2-3 minutes, until the batter has set and the bottom has gone brown and crisp as well.
  • Re-grease the pan for a second pancake and repeat.
  • Cut into wedges and serve with a simple dipping sauce made with 1 T of soy sauce, rice vinegar and water each and a few dots of sesame oil.

Notes

Fried kimchi pancakes will keep in the fridge for up to 3 days and can be reheated in some neutral oil in a frying pan to get those crispy edges back.
Keyword easy vegan, kimchi, kimchijeon, korean, pancakes

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor supermakkelijke vegan kimchi pannekoeken.

Gochujang and Parmesan Pasta

Nothing pairs better than cheese and gochujang (sorry wine). The first time I learned this was when I made Lady&Pups gochujang, mushroom and cheese pasta.

Some variations on the theme

I simplified it quite a bit and usually skip the shrooms because pasta, but I won’t stop you if you want to add some veggies. I think peas would also go nicely with this.

A plate of Korean inspired pasta with gochujang and Parmesan

Gochujang and Parmesan pasta

Dorothy Porker
This recipe combines the gentle heat of gochujang with the umami of Parmesan for a rich, creamy, spicy and satisfying pasta.
Prep Time 10 mins
Cook Time 11 mins
Course Dinner, Main course
Cuisine Fusion, Italian, Korean
Servings 1

Equipment

  • Large pot for cooking pasta
  • Small skillet or frying pan

Ingredients
  

  • pinch salt for the pasta water
  • 3 oz - 80 gr pasta of choice, I use linguine
  • 2 T - 15 ml olive oil
  • 4 small shallots finely chopped
  • 2 cloves garlic finely chopped
  • 2 T - 15 gr gochujang
  • 1 T - 7 gr flour
  • 1 c - 250 ml cream (nut)milk will also do
  • 1 c - 125 gr Parmesan grated, divided in two
  • 1 slice cheese whatever you have laying around, preferably something younger, mature cheeses don't melt as well, if at all
  • ground black pepper to taste

Instructions
 

  • Prepare your 3 oz - 80 gr of pasta according to the instructions on the packet. I like to cut the suggestions cooking time by a minute to ensure extra bite.
  • Heat 1 T - 15 ml of olive oil in a small skillet or frying pan. Add 4 finely chopped shallots and 2 cloves of finely chopped garlic and glaze until translucent. This should take 5-10 minutes.
  • If you're adding a vegetable, now would be a good time to add them the shallots and garlic and cook until soft. This excludes peas, which are best added at the last minute just to warm them through.
  • Stir in 2 T - 15 gr gochujang and 1 T - 7 gr flour for roughly 2-4 minutes and then add 1 c - 250 ml of cream. Keep stirring until the sauce starts to thicken.
  • Lower the heat completely. Add 1/2 c - 65 gr of Parmesan and 1 slice of whatever cheese you have laying around. If you're using peas this is the time to add them, I'd suggest about a cup's worth.
  • Your pasta should be done now. Drain and mix in with the sauce to finish.
  • Top with the remainder of the Parmesan and ground black pepper.
Keyword easy pasta, gochujang, korean, korean fusion, Lady and Pups

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