Kimchi makes me so happy. So so happy. These pancakes especially with their crispy, spicy, chewy, tangy, juicy-ness, are one of my favorite ways to have kimchi. You could sub in all sorts of ingredients here, and I’ll share suggestions below. (a previous post has the salad recipe)
- 1 cup kimchi sliced thin
- 1 scallion, sliced thin
- 1 cup bay shrimp (could sub in other proteins like drained tofu, sauteed mushrooms, scallops or leave out completely. My kimchi is vegan and gluten-free, so I can easily accommodate dietary restrictions. Many store-bought brands of kimchi contain fish sauce or oysters and may have gochujang with can be made with wheat or barley paste both of which contain gluten – check it closely to be sure)
- 1/2 cup flour (can use gf flour blend or rice flour)
- 1/4 cup water
- 1/2 teaspoon salt
Mix all of the ingredients together and thin with a little kimchi liquid if needed. Heat oil on medium high in a large nonstick pan. Scoop about 1/4 cup mixture into the pan and flatten so ingredients are more or less in one layer. Let the pancake cook until it is golden brown and crispy, then flip and cook to crisp the other side, about 5-7 minutes total.
These can be served with or without an easy dipping sauce of equal parts soy sauce and rice vinegar with a dash of toasted sesame oil and chili paste. You can use tamari if you are trying to keep this recipe gluten-free.
Caramelized delicata squash
- 1 delicata squash, scrubbed clean, cut in half longways, seeds scraped and then sliced (skin on) into thin half moons
- Oil and salt/pepper
Not really a recipe, but after you have cooked the kimchi pancakes, throw the squash into the same pan and cook for about 5 minutes per side until they are dark brown and tender. Season with salt and pepper.