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Not your Ordinary Pancakes

February 1, 2012

Koreans wanna do them up Spicy.  Well, whatdya expect?  lol.

It’s was just one of the ways Mama used to use up soured Kimchi.  Perhaps in a general sense, this would encourage a nose wrinkle.  In my household, it means quite the opposite.  It conjures up unlimited possibilities if only you apply your imagination.

Kimchi Jjigae, Kimchi Pancakes, Kimchi Fried Rice, Kimchi Dumplings, use it like slaw (I love it with Grilled Bratwurst)–alternatively, I LOVE Kimchi/Sausage Sandwiches!, make Kimchi Butter to melt on different proteins, chop it up and use it as Marinade on stewed Chicken Thighs/etc, Kimchi mixed with Buckwheat Noodles, Udon, etc, I love drizzling some of the liquid that the Kimchi sits in on Maki Rolls (and roll some of it in there too)!, I love Steak and Kimchi Burritos with Cilantro or Sriracha Cream, I love it with Grits or Polenta, Butter, and Shrimp, I hear Bloody Marys rock with Kimchi!, or Crock Pot it!!

Anyways, I can’t tell you just how much Kimchi Jjigae (stew) I ate as a kid.  I dreaded that evil overwhelming smell that would inadvertently waft up to my bedroom.  It didn’t matter if it was a Tuesday or a Sunday, it meant that we were having Kimchi Jjigae for Breakfast.  (Which I think explains my affinity for Pizza, Burgers, left over Chinese Food and the such for my chosen Breakfast items).

If you’re at all familiar with Kimchi, you know just how permeating it’s trademark perfume is.  It’s a robust and unabashed thing that Karate kicks you in the face and looks up innocently and asks, “what?” with big doe eyes.  As a “grown up” (and there’s that strange word again), I crave the stuff.  I should believe that I would sacrifice my Chocolate before Kimchi.

Here’s option #258 of what to do with that big ole’ vat of Kimchi

You will need:

  • 2 c Flour
  • 1/4 c Rice Flour
  • 1 1/4 ts Kosher Salt
  • 2 1/4 c Water
  • 2 c roughly chopped, deeply fermented Kimchi (rinsed if you don’t like spicy)

*Shrimp, Oysters, Chopped Perilla Leaves would all be very nice additions to this*

Side Notes: I used unbleached, unbromated Flour with no leavening agents, Regular, not Sweet Rice Flour, Cold, Unfiltered Water…and used Kosher Salt bc it tends to be more forgiving.  Dip your finger in the batter to see if it needs more.  Remember, you can always add more, but you can never take it back out.  Also, keep in mind that the Kimchi will bring with it a burst of saltiness and then, you’ll have your Scallion Dipping Sauce (if you choose to use) later.   If you desire not so much heat–rinse the leaves and drain before adding to the batter. 
My Kimchi looks soured to me when it’s positively pink through and through and it looks like it’s 50 year old counterpart to when it first began with firm and youthful leaves.  The smell also intensifies as time goes on…your nose will know!  Earlier on, you will notice small bubbles floating up to the surface, indicating that it’s well on its way!

Scallion Dipping Sauce:

  • 1/4 c Soy Sauce
  • 3 ts Sesame Oil
  • 1 1/2 ts Sesame Seed
  • 1 ts Red Pepper Flakes (Korean Gochugaru (has no seeds))
  • 1 stalk of chopped Green Onion

(I personally skip this altogether and use Sriracha).

10 year old me wants PB&J instead.

26 year old me hopes you love this stuff as much as I do now!

Love,
both Squishy Monsters =D

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