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Kimchi Buchim (Kimchi Pancake
1/2 cup kimchi
1/4 pound pork loin, loin chop, picnic shoulder, blade roast, or even ham
1 bunch of scallions, spring, or green onion
2 fresh red chili or jalapeno peppers
1 small white onion
Vegetable cooking oil as needed for frying
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar
Slice the pork into long thin strips, lightly salt, and let stand for 15 minutes
Slice larger scallion/green onion in half lengthwise, then cut to 1 inch lengths.
Slice the onion, then cut each slice in half and separate the layers.
Slice the peppers (discard seeds, or save for drying) into thin slivers.
Press excess moisture from kimchi. Save about 2 teaspoons of the juice to add to batter.
Toss together in a medium bowl
In a small bowl, mix all dip ingredients.
Stir well and set aside.
In a small mixing bowl:
Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
In a medium to large mixing bowl:
Mix dry ingredients (flour, starch, salt).
Add egg mixture, kimchi juice, and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)
Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Lightly oil griddle or skillet.
Add pork strips and lightly brown them. (30 to 45 seconds) Add to bowl with veggies and toss.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter cake) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal. Unused cooked pancakes may be frozen for later use.
To reheat - Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.
I love Kimchee pancakes hannaone! Thanks for the recipe. I first made them from a recipe in Mark Bittman's Best Recipes in the World book. He has one for potato pancakes with kimchee! They are like homefries with kimchee and are really good.
Again, thanks a lot for all your work.
Hannaone, I'd like to make this to serve as an appetizer next weekend (9/14). However, I don't think this will serve 6 people. Any idea how many pancakes this recipe will yield? BTW, I'm planning to serve kalbi (using your recipe) with mul nangmyun for our main course. :)
Hannaone, I finally got around to cooking your pancakes last weekend. I made a triple batch and received rave reviews from my family and friends!
I omitted the pork and instead, added extra kimchee and veggies. I also made your dipping sauce to accompany the pancakes. My mom is a great cook, but she never added sugar to her sauce. Wow, what a revelation! It made all the difference in the world!
I served your pancakes with kalbi and ssam (followed your recipe for both) and the kalbi got devoured as well. Thanks again for posting the recipes! I plan to make another huge batch of pancakes in early December and freeze them to serve over Christmas.