Are you looking to add a burst of flavor to your meals? Perhaps you want to explore a new and exciting dish that’s not only tasty but also easy to make? Well, look no further! In this article, we’ll guide you through a friendly and straightforward recipe for Kimchi Pancakes. Perfect for seniors who enjoy exploring diverse flavors in a simple and delightful manner.
Ingredients for Kimchi Pancakes
- Dried, peeled mung beans (1 cup) or 3/4 cup mung bean flour
- Well-fermented Kimchi (1/2 – 1 cup, ensure it’s vegan if you follow a vegan diet)
- Kimchi juice (enough to achieve a creamy batter, about 3/4 cup, substitute with water if necessary)
- Tofu (4 oz)
- Garlic (because there’s no such thing as too much)
- Green onions (1/2 bunch)
- Mung bean sprouts (3 cups)
- Fernbrake (1 cup, optional; can substitute with more mung bean sprouts)
- Sesame oil (1 tbsp)
- Salt (to taste)
- Pepper (to taste)
Sauce Ingredients
- Soy sauce (2 parts)
- Mirin/vinegar (1 part)
- Gochugaru (optional)
- Sesame oil (optional)
Cooking Instructions
- Begin by blending the soaked mung beans, kimchi juice, tofu, and garlic in a food processor or blender until you achieve a creamy batter consistency.
- In a large bowl, mix in the rest of the ingredients, including well-fermented kimchi, green onions, mung bean sprouts, fernbrake (if using), sesame oil, salt, and pepper.
- Heat a generous amount of oil in a pan over medium to medium-high heat.
- Fry a small test pancake to gauge the batter consistency and adjust as needed.
- Pan-fry your pancakes to your preferred size, flipping them when you see the bottom and edges cooking (usually 2-5 minutes, depending on the pan’s heat). Continue flipping until both sides have a nice golden brown color.
Sauce Preparation
- Mix soy sauce and mirin/vinegar in a bowl (use a 2:1 ratio).
- Add gochugaru and sesame oil if you desire a bit of heat and extra flavor.
Tips
The beauty of this recipe lies in its simplicity and versatility. These Kimchi Pancakes and the batter itself store exceptionally well in the fridge and freezer. You can reheat the pancakes in a pan for a minute or two, making it a convenient and delicious option for days when you want a quick and flavorful meal.
So, why not give this delightful recipe a try? Whether you’re a seasoned chef or just starting your culinary adventures, these Kimchi Pancakes are sure to bring joy to your taste buds. Enjoy the savory and tangy flavors with every bite!
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
