Real African Dishes: [MC-AllEthnic-Recipes] Kunjip Kimchi Pancake

Thursday, June 7, 2012

[MC-AllEthnic-Recipes] Kunjip Kimchi Pancake - Korean

* Exported from MasterCook *

Kunjip Kimchi Pancake - Korean

Recipe By :Haksoon Kim, Kunjip [restaurant], NY
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE DIPPING SAUCE:
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon vinegar
1/4 teaspoon minced scallion
1/4 teaspoon sesame seeds
FOR THE PANCAKE:
1/2 cup flour
1/2 cup potato starch
1 egg
2 scallions -- cut into 1 1/2-inch-long pieces
1 1/2 tablespoons garlic -- sliced thinly
1 1/2 tablespoons Korean red pepper powder -- or cayenne
1 teaspoon salt
1 cup prepared cabbage kimchi -- cut in 3-inch-long pieces
2 tablespoons kimchi juice
6 tablespoons vegetable oil

1. Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water. Set aside.

2. In a large bowl, mix flour, potato starch and egg until smooth. Add scallions, garlic, red pepper powder, salt, kimchi and its juice. Mix well. Batter will be pale pink.

3. Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is hot, pour in one-third of the pancake batter. Fry until golden and crisp, about 3 to 4 minutes. Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it. Flip pancake and fry other side until golden, 2 to 3 minutes. Flip again, without adding oil, and fry for 1 minute. Flip one more time and fry 1 to 2 minutes. Pancake should be dark gold.

4. Repeat with remaining batter and oil, making 3 pancakes. Remove to a large round plate and cut each pancake into 6 wedges. Serve with dipping sauce.

Yield: 3 pancakes.
Time: 20 mins

WHEN Hae Wha Pak and her partners opened Kunjip, a Korean restaurant in Midtown, nine years ago, she and Haksoon Kim, the executive chef, decided to reinvent the traditional savory pancake. The pancake is usually made with wheat flour and filled with scallions and spicy pickled cabbage (kimchi).

Mrs. Pak's daughter, Christina Jang, who is also an owner of the restaurant, said, ''In Korea we have a potato pancake, and my mother found out that the potato pancake is more chewy and stickier, and so she added potato starch'' to her New York version.

Not to be confused with potato flour, potato starch is a thickener; it makes Kunjip's pancake similar in texture to a hearty latke.

The pancake is served with a dipping sauce of soy sauce, sesame oil, vinegar, scallions and sesame seeds.

Ms. Jang said a kimchi pancake is ''a between-meal snack, drinkers like it at night, street vendors are cooking these and selling them in Seoul, and kids eat it like a slice of pizza.'' And like a pizza or an omelet, the pancake is open to infinite variations and improvisation. ''You can add hot green pepper or minced zucchini or as many ingredients as you have at home,'' Ms. Jang said. ''Personally, I like it plain.''

Cuisine:
"Asian"
Source:
"NYT, Jan. 13, 2010"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"3 pancakes"
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Per Serving (excluding unknown items): 462 Calories; 30g Fat (57.1% calories from fat); 6g Protein; 45g Carbohydrate; 4g Dietary Fiber; 71mg Cholesterol; 1600mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 6 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 272 0 1335 0 0