Friday, March 28, 2014

Gluten-free Kimchee-Bacon Pajeon Recipe


Here’s a recipe from my Kimcheelicous ePUB cookbook for gluten-free Korean crêpes—kimchee-bacon pajeon made with scallions. Not all Asian cooking employs wheat, this recipe uses two rice flours. You’ll need a good blender to make the kimchee batter and you can make your own rice flours in a coffee grinder. Prep time is short but the batter should rest for an hour to allow the starches to bloom. Cook your bacon ahead of time, a microwave makes this task easier.

About the kimchee... this recipe is a great way to use kimchee that has gone sour, you know, that jar that you’ve had for months that’s been languishing in the back of your fridge. Muk Eun Ji (literally meaning old kimchi) is Napa cabbage that has been aged for two to three YEARS, not months. Fresh kimchee (under a month old) is best suited as a side dish, but it looses all of it’s flavor and character when cooked. Muk Eun Ji is used for making stews, marinating or braising meats and for making pajeon. You can use Napa cabbage kimchee (baechu or mak work well), but I prefer fermented radish (kkakdugi); it has more flavor when used in cooking, especially after it has become very tart.

To make rice flour in a coffee grinder first make sure you clean it thoroughly. Wipe down the blades and interior with a spoapy sponge, let it dry then mill 1 tsp each of white rice and baking soda to absorb any residue. Discard and wipe clean with a dry paper napkin. Blend rice grains 1/4 cup at a time, mill until you achieve an even consistency. If you plan to make more than this recipe requires, store your flour dry in a closed container. DONE! Now grease-up that griddle and get that bacon ready, it’s time for some pajeon pageantry!



Kimchee-Bacon Pajeon
Yield: 8-10 crêpes
  • 1 cup brown rice flour
  • 1/2 cup white rice flour (not sweet rice)
  • 1/4 cup tapioca or potato starch
  • 1 large egg
  • 1 1/2 cups water
  • 2 tsp sugar
  • 2 tbsp roasted sesame oil
  • 1/2 cup kimchee, roughly chopped
  • 2 bunches of scallions, cut 3" in length
  • 10 pieces of bacon, cooked, drained and crumbled 
  • blender
  • large griddle or cast iron pan
  • vegetable or canola oil to grease the pan
Add egg, water, kimchee, sugar and sesame into a blender and puree until smooth. Add rice flours and starch and blend until smooth. Add more water and blend if the batter is too thick, but no more than 5 tbsp. It should be as thick as yogurt. Place batter in a covered bowl and refrigerate for an hour.

Cook two pajeon at a time. Pre-heat griddle to medium and grease with oil. Arrange two beds of scallions, roughly 3" by 5". Pour 1/2 cup of batter over each bed of scallions and sprinkle with bacon bits. Let it sit for two minutes then flip to other side for another two minutes. If you want your pajeon well done, cook each side for another two minutes. Store in a warm oven until ready to serve. Sprinkle with grated parmesan cheese or toasted sesame seeds and serve with your favorite egg dish. You can freeze pajeon for future meals, allow then to cool completely, wrap them well in foil and freeze. Thaw and reheat when ever you want!

Thanks again Maangchi for sharing my recipe! You are an inspiration and a book of cooking wisdom, but mostly you remind of the all the great food back home that I miss so much. 감사합니다!! Visit her website for Korean recipes, cooking videos and more at http://www.Maangchi.com
@maangchi #KoreanFood #kimchi

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