A Fusion Of Korean Condiments That Are Traditionally Set On The Table During A Meal
February includes International Pancake Day as one of it's food holidays. This holiday, also known as "Shrove Tuesday" or "Fat Tuesday," begins the Tuesday before Lent. This particular day begins a Religious fasting and it is said that historicaly this time was a celebration and a way to use up fat, butter and eggs. During the Middle Ages, it was common practice to prepare for the austerity of Lent and this was a way to make use up these luxurious ingedients. During the Lenten period, the cooking with animal fats is forbidden. Pancakes are a staple of many countries including England, France , Italy and Russia. This is a savory pancake recipe adapted from the Korean Table.
When you sit down for a Korean meal you are served Banchan. These are various side dishes set down in small bowls with rice to be eaten along with your meal. These can be refilled as needed, but the etiquette is to keep the bowls on the table. The most famous of the Banchan is Kimchi. Kimchi (also kimchee) is fermented cabbage with chili powder which dates back as far as 3000 years ago. Earliest versions were only fermented cabbage, over the years there was many varieties and eventually the chili seasoning was added.
Other Banchan condiments include; scallion pancakes, various pickled or marinated vegetables like daikon, eggplant, bean sprouts, cucumbers, sesame-soy marinated spinach and tofu. The norm is to eat them over rice with your chopsticks. Soup is eaten with a spoon, but if you have a communal dish don't use your chopsticks or spoon. (double dipping etiquette)
This recipe combines the scallion pancake with minced kimchi, for the "best of banchan" in one bite. This can still be served as an appetizer, side dish or psuedo "bread basket" item. Once you become a fan of kimchi you will crave the spicy earthy flavor and want it on your pizza, hamburgs, or with any meal.
Kimchee Pancakes Makes 12 pancakes.
- 3/4 cup flour
- 1 egg
- 1 cup water
- 1 green onion, minced
- 1 cup cabbage kimchi, minced
- 1 tbsp. white sesame seeds, lightly dry-roasted in a pan until fragrant
- 3 tbsps. olive oil
- 1/2 cup fresh beansprouts, optional
Directions:
- Place water in bowl
- Add egg and whisk well, and gradually add the flour.
- Stir in green onion, kimchi and sesame seeds, mixing well.
- Heat oil in nonstick skillet over medium-high heat.
- Make small pancakes by pouring spoons of batter onto skillet and gently cook each pancake for 2 minutes on each side until light brown.
- Repeat with remaining batter.
Serve on bed of raw bean sprouts with dipping sauce on the side if desired (Koreans serve a soy dipping sauce quite like a ponzu or Chinese dumpling sauce.)
