Saturday, January 12, 2013

Kimchee Scallion Buckwheat Pancakes Recipe


These kimchee scallion buckwheat pancakes (kimcheejeon) were drop dead easy to make. I cheated and used a good box brand of buckwheat pancake mix but the vegan kimchee is all mine. It’s easier to make these with a non-stick pan (Teflon works well) or a well-seasoned cast iron skillet. The buckwheat batter has a very soft texture much like a crepe and it brings out the sweet quality in the scallions.

Kimcheejeon in Buckwheat Batter
• 1/4 cup Napa cabbage kimchee, slice into thin strips
• 1/2 cup scallions, cut into 3" long pieces
• 1/4 cups onion, thinly sliced
• 1/2 cup Arrowhead Mills organic buckwheat pancake mix
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 cup water
• 3 tbsp kimchee juice or 1 tbsp Korean chili paste + 2 tbsp water
• cast iron or non-stick skillet
• Canola oil

Mix dry pancake mix, sugar, salt, water and kimchee juice together in a bowl and let it sit for 10 minutes. Add sliced kimchee and onion to the batter and mix well. The batter should be thin enough to pour; if it’s too thick add more water. Bring your skillet to medium heat and grease with a little oil. Arrange scallion pieces loosely in the pan and let them sear for about a minute. Carefully spoon on kimchee buckwheat batter and cover scallions evenly. When the batter starts to form bubbles along the edges (around 3 minutes), lift edges slight to make sure they don’t stick then flip. Flip and cook until the pancakes are evenly browned on both sides. Serve hot! Although this dish is vegan, it goes well with leftover shrimp and crab meat.







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