Remember my trip to Korea and all of the delicious food I enjoyed? Mmm, how I miss it. Luckily for me, I live next to NYC so if I get a hankering I roam over to K-town and get my fill. Sometimes, though, restaurant food doesn't quite connect with the longing I'm feeling. I want a home-cooked meal, the kind my mom used to make for me. What's a girl to do? Forge ahead on my own, conjuring up my mom's voice to guide me along. She knows one of my weaknesses is kimchi pancakes, I could eat a dozen in one sitting. They're incredibly easy to make. Mom, let me know if I've forgotten something!
This is all you need, plus a little cold water. I don't really measure out the ingredients, but I composed a recipe so you can try these at home. Find all of the ingredients in your local Asian market.
Kimchi pancakes
Makes 2 large
1 cup Korean pancake mix
1/2 cup sliced cabbage kimchi with its juices (the juicier, the better)
1/3 cup water
1 tsp sesame oil
2 eggs
crushed red pepper, optional
scant 2 tbsp mild-flavored oil
Mix first 6 ingredients together in a medium-sized bowl. You want the consistency of pancake batter (or, as my mom says, look for the consistency of honey). Don't be timid, add more flour mix or water as needed. You can't mess this up.
Heat the oil in a 10-inch skillet until a drop of batter sizzles. Pour the batter in and spread to fill the pan. Or you can use a tablespoon and make smaller, individual pancakes. I usually prefer to do the smaller ones. Spread out the tablespoon of batter so it's pretty thin. Fry over medium heat for 4 minutes or so until the bottom is browned and you can flip the pancake easily. Flip and cook for 4 minutes or so on the other side. You want crispy edges. Yes, yes, you do. I usually flip mine back and forth a few times. It's important to keep the heat at medium so the batter doesn't brown too fast before the pancake is cooked through.
Part 2 of the yumminess continues tomorrow!
