There are a couple of newer Korean Restaurants here, where along with their traditional Ban Chan or side dishes serve these wonderful pancakes. There are numerous variations, some made with the addition of mixed seafood, or kali bi meat, even some with tofu.
I think it is a perfect way to use up your leftovers. Eaten just as is, normally served with a dipping sauce on the side. I am certain, I am not the only one who normally orders additional servings with our meal as well as to take home.
Kim Chee Pancake With Green Onion Sauce
- 1 C. kim chee, drained, coarsely chopped
- 1/3 C. kim chee juice
- 3 stalks green onion, chopped
- 1/2 C. all purpose flour
- 1/3 C. mochiko (glutinous rice flour)
- 1 large egg, beaten
- 1/2 tsp. salt
- 2 TB vegetable oil
Green Onion Sauce:
- 1/2 C. Aloha shoyu
- 1/4 C. rice wine vinegar
- 1/4 C. chicken broth **substitute vegetarian
- broth for vegetarian
- 2 TB brown sugar
- 1 tsp. chili garlic paste
- 4 stalks green onion, chopped
- 1 TB ginger, grated
- In a mixing bowl; combine all ingredients.
- In a large skillet over medium heat; ladle batter into pan; making a thin pancake.
- Cook until golden brown and crispy on both sides 2-3 minutes on each side.
- In a saucepan over medium heat; warm soy sauce, vinegar, broth and sugar; stirring until sugar has dissolved.
- Remove from heat. Stir in chili garlic paste, green onion and ginger.
- Makes 1 ¼ cup.