KIMCHI JUN (KIMCHI PATTY) RECIPE
Taste the rich flavors of Korean dishes in this easy kimchi jun made with eggs and green onions for a savory kimchi patty that's paired with a sesame dip.
Provided by Audrey Hopkins
Categories Pan-Fry & Skillet
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined.
- Heat a skillet over medium heat; add vegetable oil. Scoop about ¼ cup batter into the hot skillet, creating a pancake that is ¼-inch thick; flatten and smooth the edges using a spatula.
- Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
- Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl.
- Serve dip with patties and enjoy.
Nutrition Facts : ServingSize 4.00, Sugar 0.00
KIMCHI JUN (KIMCHI PATTY)
This is fantastic way to use up any kimchi you may have sitting in your refrigerator. This is an easy starter for any dinner party.
Provided by Ann Lee
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined.
- Heat a skillet over medium heat; add about 1 teaspoon vegetable oil. Scoop about 1/4 cup batter into the hot skillet, creating a pancake that is 1/4-inch thick; flatten and smooth the edges using a spatula. Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
- Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl; serve alongside pancake.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 42.8 g, Fat 4.9 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 958.7 mg, Sugar 2.6 g
KIMCHI JUN (KIMCHI PATTY)
This is fantastic way to use up any kimchi you may have sitting in your refrigerator. This is an easy starter for any dinner party.
Provided by Ann Lee
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined.
- Heat a skillet over medium heat; add about 1 teaspoon vegetable oil. Scoop about 1/4 cup batter into the hot skillet, creating a pancake that is 1/4-inch thick; flatten and smooth the edges using a spatula. Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
- Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl; serve alongside pancake.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 42.8 g, Fat 4.9 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 958.7 mg, Sugar 2.6 g
KIMCHIJEON (KIMCHI PANCAKE)
At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim's golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon's unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find - it'll make all the difference in this simple recipe. This version, adapted from Mrs. Kim's original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.
Provided by Samin Nosrat
Categories dinner, lunch, snack, finger foods, vegetables, appetizer, main course, side dish
Time 15m
Yield 2 (10-inch) pancakes
Number Of Ingredients 14
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.
KIMCHI JUN (KIMCHI PATTY)
This is fantastic way to use up any kimchi you may have sitting in your refrigerator. This is an easy starter for any dinner party.
Provided by Ann Lee
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined.
- Heat a skillet over medium heat; add about 1 teaspoon vegetable oil. Scoop about 1/4 cup batter into the hot skillet, creating a pancake that is 1/4-inch thick; flatten and smooth the edges using a spatula. Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
- Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl; serve alongside pancake.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 42.8 g, Fat 4.9 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 958.7 mg, Sugar 2.6 g
KIMCHI
This is a recipe for a basic napa cabbage kimchi. I have been making different kinds of kimchi for the past several years. It has taken several batches to find the right combination that my family likes. While it is much easier to just buy it from the korean market, there is nothing like homemade kimchi that is made with love and care. This is a rough recipe. Making kimchi is a method, not a strict recipe. Also, please note that it is important to find the best ingredients you can find. Mediocre ingredients lead to mediocre results. I find that the overnight salting is less wasteful and keeps the kimchi crunchier longer. It sounds like it takes a long time, but active prep time is probably about 1 to 1 1/2 hours since the cabbage does a lot of the work while you are sleeping.
Provided by graciethebaker
Categories Greens
Time 2h5m
Yield 2 jars, 50 serving(s)
Number Of Ingredients 10
Steps:
- Start this in the evening.
- Wash your kitchen sink well with soap and then put the plug in.Run the cool water.
- Trim off any yellowed or unattractive parts of the napa.
- Cut each cabbage in 1/4 at the root end. cut off the tough root at an angle and cut the leaves into large bit size pieces then place all of this into the sink. Throw the tough root away.
- Keep going until all of the cabbage in in the sink. Rinse the cabbage well and then use hands or a colander to drain the cabbage slightly and place into very large bowls.
- Follow the previous step once more until you are sure that the cabbage is very clean.
- Evenly sprinkle the 1/2 cup salt over the cabbage and try to toss the best you can.
- Once before you go to bed toss the cabbage again to evenly distribute the saltly water that is being made.
- In the morning toss the cabbage again. You should notice that the cabbage has shrunk by 1/3 or maybe 1/2 at most.
- Taste the salty water that has collected. It should be salty but not to the point you wouldn't want to taste it again. If it doesn't seem saltly enough add a few more Tablespoons of salt.
- Now check the cabbage. Take a piece of the thick white part and bend it. It should give, but not be soft. Salting takes 10-14 hours.
- Next prepare the flour porridge. Put 3 cups cold water and the 1/2 cup sweet rice flour in a large saucepan over med-high heat. STIR constantly. Once it is boiling and has thicken significantly keep stirring and cooking it for 1 more minute.
- Take the flour porridge off the heat and cool completely.
- Once the porridge has cooled completely to room temperature, put the rest of the ingredients in to the large saucepan and combine well. Stir for a few minutes to draw out the red color of the gochugaru.
- Wearing rubber gloves or some other kind of protective glove, pour the sauce mixture over the cabbage and rub it in well. Not just mix it. You much rub it so that every piece of cabbage has been coated. This rubbing will encourage the red color too.
- Taste a small piece of kimchi. It has not fermented yet, but see if you feel it lacks something. Whether salt or sugar. Adjust if you need to.
- Place the unfermented cabbage into 2 large kimchi jars with tightfitting tops. Press down the cabbage leaving space at the top. This will keep the kimchi juice from overflowing when it ferments. put a piece of plastic wrap over the top and then screw on the lid.
- Place one jar into the back of your fridge. You can take this one out and ferment it when the first jar is done.
- Place one jar on the counter on top of a plate with a lip (this catches any possible overflows) for 1-2 days. After 1 day, take a piece out and taste to see if you like the level of fermentation. If not try another piece after 1/2 day or 1 day. 2 days should be the maximum time it takes. Each time you open the jar, press down the cabbage because the bubbles from the fermentation will cause the cabbage to lift out of the liquid. After you are satisfied with the fermentation level, place the jar into the fridge and enjoy.
- After the kimchi has become to soft for you to enjoy eating raw, it is perfect for cooked applications. Do not throw it away. This does not rot easily unless you contaminate the jar.
Nutrition Facts : Calories 13, Sodium 1187.9, Carbohydrate 3.1, Fiber 0.1, Sugar 1.6, Protein 0.2
KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE
These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Provided by Adine Lee
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
- Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g
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