Kimchee star staple in Korean cooking
I like to imagine my jar of kimchee wrapped up in a superhero cape. Packed full of fibre, stomach-healthy probiotics and — according to traditional Korean wisdom — anti-aging properties, it’s no wonder this pungent chili-laced jar of fermented vegetables always has a seat at the Korean dinner table. Think of it as Korean sauerkraut. My Korean-American roommates introduced me to kimchee when I was in my 20s. Not only did they serve it alongside succulent Korean barbecued meats, but also in stir-fry and stews. There are hundreds of varieties of kimchee, from the most popular napa cabbage version, to cucumber, green onion, radish and pear.
My favourite way to use kimchee is the traditional Korean snack, panjeon, a sort of pancake. Use sparkling water to keep the pancake light. I add a little apple to tame the kimchee’s heat. Look for kimchee in the refrigerated section of the supermarket. If you’re not into heat, look for “white kimchee,” which contains no gochugaru (Korean red chili powder).
KOREAN KIMCHEE PANCAKE WITH APPLE
This recipe fits perfectly into a 12-inch (30.5-cm) non-stick skillet. Also, make sure the water is very cold; I sometimes add a couple ice cubes to the water while I’m prepping the rest of the ingredients. Ice cold water makes for crispy pancakes.
Start to finish: 20 minutes Servings: 4 starters or 2 mains
1 cup (250 mL) finely chopped napa cabbage kimchee, drained 3 tbsp (45 mL) kimchee juice ( from the jar) 2 tbsp (30 mL) minced yellow onion 3 tbsp (45 mL) minced Fuji apple ( peel on) 1 scallion, finely chopped (greens and whites) 1/2 tsp (2.5 mL) sugar 1/4 tsp (1 mL) kosher salt 1/2 cup (125 mL) all-purpose flour 1/4 cup (60 mL) chilled sparkling water 3 to 4 tbsp (45 to 60 mL) sunflower or grapeseed oil
For the dipping sauce: 1/4 cup (60 mL) soy sauce 1 tsp (5 mL) sesame oil 1 tsp (5 mL) rice vinegar Big pinch toasted sesame seeds
1. In a medium bowl and using a fork, stir together the chopped kimchee, kimchee juice, onion, apple, scallion, sugar and salt. Sprinkle in the flour and stir together again until the flour is evenly incorporated. Add the water, a little at a time, until a very slight batter forms. It should look very thick.
2. Set a large cast-iron skillet over high heat and let become very hot. Add oil, turning the pan to spread it evenly. Working in batches, add 1/2 cup (125 mL) of batter and spread it flat to form a 4-inch (10.16-cm) pancake. Cook for 3 to 4 minutes, or until golden brown and crispy on the bottom and the top is set up.
3. Use a spatula to flip the pancake and cook for another 3 to 4 minutes, or until crispy on the bottom. Flip once more and cook for another minute. Transfer the pancake to a wire rack lined with paper towels and let cool slightly before cutting into wedges. Repeated with remaining batter.
4. For dipping sauce, in a small bowl, stir together soy sauce, sesame oil, rice vinegar and sesame seeds. Serve pancake wedges with dipping sauce.