Kimchi Pancake (adapted from 101 Easy Asian Recipes by Lucky Peach)
Makes 1 large 8-9-inch pancake, good as a snack for 2 people
1 cup kimchi (age depends on your taste; old is recommended)
2 tablespoons fine cornmeal
¼ cup sweet (glutinous) rice flour
½ teaspoon salt
¼ cup scallions, chopped
1-2 tablespoons neutral oil
Squeeze the kimchi over a bowl to release as much juice as possible. Top this liquid with water to measure about ½ cup total. Roughly chop the kimchi to pieces no larger than ½-inch bits.
Whisk together the kimchi liquid, flours, and salt. Let stand at least 5 minutes until slightly thickened. Fold in the kimchi and scallions and let stand a few more minutes until the batter is cohesive. You can also make this batter ahead and refrigerate for use the following day.
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Transfer the batter into the pan from a close distance so as not to splatter the oil, and use a spatula to quickly flatten it out into an even, thin round, about ⅓ inch thick. Lower heat to medium and cook until the bottom is browned and crispy, 3-4 minutes. Flip and cook 2-3 minutes longer for the batter to set. Cut into wedges with scissors and serve hot!
Jessica Wang is a former pastry professional who identifies as a food preserver. Wang can be found working on the line in small LA kitchens such as Elysian, or testing recipes for luckypeach.com in her home kitchen where she cares for various probiotic pets. In early 2014, while working in the pastry department at State Bird Provisions in San Francisco, Wang was diagnosed with prediabetes and has since sought a more intentional lifestyle for well-being and hopes to promote wellness in her community. Wang volunteers with the Asian and Pacific Islander Obesity Prevention Alliance (APIOPA), a nonprofit organization that brings sustainably grown produce from Asian family farms to LA neighborhoods through Roots Community Supported Agriculture. She hopes to make probiotic foods more accessible and is working with Honey Badger Noodle Shop in Alhambra to make this possible. Please keep in touch! Let me know how your pickles turned out, and if you have any questions along the way.
Jessica T. Wang | email@example.com | find me on Instagram: @chinesebeancurd