Debbie
693 posts
May 04, 2005
10:06 AM
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while in South Korea?
I tried making the Korean Scallions Pancake last night. There is Korean market very near me. I shopped there and saw flour mixes in bags for it, with the pictures on it. I was curious so I bought it and follow the instructions on the bag (the ingredients are vegan). It is like crepe with thinly sliced scallions and other vegetables ( I added carrots and beansprouts). It was great tasting! We never had it before. It seems that it is better with some kind of sauce.
I searched the Internet and found some recipes and found out that it is eaten with dipping sauce. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
136 posts
May 04, 2005
5:43 PM
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Hi Debbie,
My family and I LOVE Korean food and eat it very often. We love the pancakes, especially with chopped kimchee in them (called kimchee pancakes). One of our favorite restaurants told us how they make their sauce for the pancakes: soy sauce (about 1/3 to 1/2 cup) mixed with a smidge of garlic powder, sesame oil and sometimes rice vinegar. They then add some toasted sesame seeds and thinly sliced scallions and let it sit in a pitcher for about an hour or so to let the flavors meld. It will keep in the fridge for several days. It's really good!
Julie
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Debbie
695 posts
May 05, 2005
7:58 AM
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Hi Julie,
Thanks for the tips of the sauce ingredients! I am going to make the pancake again tonight, with the sauce, this time. Yes, I like kimchi too. :-) I will try that. Do you use the store bought flour mix of make it your own? I am thinking of making it my own after I finish this package. It should not be hard.
I don't know any Korean so I am learning by myself by looking at stuff in the Korean market. The staff there don't speak English very well. I see a lot of green leaves vegetables that I don't know what they are. They are not marked. I also see a lot of different kind of fresh rice cakes with different kind of toppings. It is like in a foreign country, really.
I am thinking of making my own kimchi too.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Debbie
696 posts
May 05, 2005
8:14 AM
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Here is how it looks like (ignore the squid):
Korean Pancakes
The bag that I have has a posted the ingredients and it has potato starch in it.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
137 posts
May 05, 2005
9:35 AM
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Hi Debbie,
Here is the kimchee pancake recipe I use from a book called "Korean Cuisine" from Wei Chaun Cookbooks. I also have a vegan kimchee recipe that we make all of the time, but I'm going out of town and can send it to you when I return.
Julie
Kimchee Pancakes
1 cup all-purpose flour
1/2 cup water
1/2 tsp salt
1 cup minced kimchee
2 Tbsp minced green onion
1 tsp minced garlic
2 tsp toasted sesame oil
1. Whisk together flour, water, salt, kimchee, onion, garlic and sesame oil to create a thick "pancake" batter.
2. Heat 2 Tbsp oil; place 1/4 of the batter in the pan to form a pancake. Fry until both sides are golden. Reduce heat to low and cook all the way through. Repeat with remaining batter. Serve with sauce.
Here's another recipe from the same book for seafood pancakes, but it says you can substitute any kinds of vegetables for the seafood.
1/4 cup sweet rice flour
1/4 cup all-purpose flour
Pinch of white pepper
1/4 tsp salt
1/4 cup thinly julienned strips of green bell pepper
1/4 cup thinly julienned strips of veggies (to substitute for squid)
1/4 cup thinly julienned red bell pepper
2 cups scallion sections (they look lie 1 or 2-inch sections
1/4 tsp minced garlic
1/4 tsp toasted sesame oil
1 egg, beaten (try an egg sub like Energy Egg)
2 Tbsp water
1. In a bowl, mix together dry ingredients. Slowly whisk in egg and water until smooth. Add remaining ingredients, stirring to mix.
2. Heat 1 Tbsp oil in a skillet. Pour in batter to form a pancake. Fry until both sides are golden and crispy. Repeat with remaining batter. Serve with sauce.
Pancake Sauce:
1/4 cup soy sauce
1 tsp minced scallion
1 tsp minced onion
1 tsp minced red bell pepper
1 tsp minced carrot
1 tsp sugar
1 tsp red pepper powder
1 tsp toasted sesame oil
1/2 tsp toasted sesame seeds
1. Blend all ingredients together thoroughly (with a blender or hand blender). Serve with pancakes, steamed rice or vegetables.
Last Edited JulieH on 5-May-2005 9:41 AM
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Debbie
697 posts
May 05, 2005
10:11 AM
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Julie,
Wow, thank you thank you! I will try them.
No hurry. I will try these first. Thanks so much. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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jurate
27 posts
May 05, 2005
10:19 AM
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Julie --
I'd just LOVE it if you'd post your vegan kimchee recipe here on the board. I've been too fearful of buying prepared kimchee because of the shrimp that's often added, and jar labels can be misleading!
Thanks!
Last Edited jurate on 5-May-2005 10:20 AM
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Debbie
698 posts
May 05, 2005
10:43 AM
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I agree with you. I checked the label and buy kimchee from the Korean market that select the one that has no anchovies or shrimp powder in it. But when I tasted, I am not sure about it. My tounge can taste chicken broth, shrimp paste, etc. (any animal ingredients) now. The only one that is hard to detect is eggs in baked goods.
Yes, I would appreciate it too Julie! But I can wait, I will also going out of town next week(another wedding). :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
138 posts
May 05, 2005
10:52 AM
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Okay, here's the recipe for the kimchee. Let me know if you have any questions.
Enjoy!!
Julie’s Kimchee
2 cups water
2 tablespoons sweet rice flour
2 medium heads Nappa cabbage, sliced into 1-inch or larger pieces
2-1/2 tablespoons kosher salt
4 to 5 tablespoons Korean hot pepper flakes
1/4 cup minced ginger
1/4 cup minced garlic
1/2 cup thinly sliced scallions
1. In a saucepan, whisk together water and rice flour until smooth. Heat over medium heat, whisking continuously, until mixture thickens and starts to simmer. Remove from heat and let cool off a bit. Add pepper, whisking well.
2. In a very large bowl, add cabbage and sprinkle with salt, scallions, ginger and garlic, tossing to mix. Let sit for 5 to 10 minutes. Pour cooled sauce over cabbage, tossing well.
3. Let cabbage sit at room temperature for a couple hours (you can refrigerate it right away, but my husband thinks that the flavor is better if you let it sit out a few hours first). Toss well and place in large container and refrigerate.
Tip: This kimchee can be served as a salad the day that it’s made, or refrigerated for up to a week. The kimchee will ferment, developing a stronger flavor each day. I usually use the kimchee in the pancakes after about 5 days or so.
*All of the ingredients are available at the Korean markets like the Sweet rice flour and the Hot Chili Flakes.
*Sometimes I add peeled and diced daikon or Korean radish along with the cabbage for extra crunch. It's sooo good that way!
Last Edited JulieH on 5-May-2005 10:55 AM
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Debbie
699 posts
May 05, 2005
1:11 PM
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Aawww, Thank You, Julie! I will sure enjoy this. I will make it after my trip since I will be leaving in 6 days.
Thanks again!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
139 posts
May 05, 2005
2:12 PM
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I hope you guys enjoy it! You're right about there being seafood in most kimchee, even when the label doesn't say it. I stopped trusting the labels, because several times I ate it when the label didn't say seafood, but I could taste it.
Have fun at the wedding Debbie! My husband and I are going to Portland to look for a house. I'm excited and nervous!
Julie
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jurate
28 posts
May 05, 2005
2:57 PM
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Are Korean hot pepper flakes qualitatively different from commonly used crushed red pepper flakes?
I can easily eat a whole bowl of kimchee by myself -- thanks for the recipe, Julie!
P.S. It's been over 25 years since I've eated the delicious Korean version of wonton dumplings called mandoo. Will I ever taste them again? Only if someone has the recipe for a meatless version that they generously post here.
Last Edited jurate on 5-May-2005 3:05 PM
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JulieH
140 posts
May 05, 2005
4:06 PM
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Korean pepper is very different that ordinary chile flakes. If you don't have a Korean or Asian grocery near you, you can probably find it online. This will give you the most authentic flavor in the kimchee.
Also, the book "Flavors of Korea" by Deborah Coultrip-Davis and Young Sook Ramsay is vegetarian and has a mandu recipe in it. You can buy the book at healthy-eating.com.
Enjoy!
Julie
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Debbie
700 posts
May 05, 2005
4:08 PM
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Yes, I think there is a difference. You mean the hot red pepper flakes people use on pizza, right? The one that is sold in American market can be hot because there are seeds in it. The Korean ones can be red but not too hot.
I suspect that the Korean ones are a different type of chilies. But this is my guess only. I will find out what kind of chili pepper the Koreans use to make the powder.
I recently used New Mexico dry chili pepper which made my dish very red but not spicy hot.
I never heard of mandoo. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Debbie
701 posts
May 05, 2005
4:10 PM
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Julie,
I have that cookbook. The author uses a lot of eggs in it. But I will look for mandu. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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jurate
30 posts
May 05, 2005
5:06 PM
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I live in Southern California and there are billions and billions of Asian markets here, so I'll pick up some Korean hot pepper flakes on my next trip. I'll also look for that Korean cookbook.
Thanks, everyone!
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Bryanna
Owner/Moderator
968 posts
May 08, 2005
4:57 PM
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I went to Nanaimo yesterday and went to my favorite little Asian food store. I got some palm sugar, and Korean pancake mix and red pepper paste. I wasn't too thrilled with the pancake mix-- it's kind of tasteless and you have to use lots of oil. Also, it's all white flour. I really want to try the soaked mung bean one (In the post "vegan Korean pancakes").
I was doing some reading about that and in Madhur Jaffrey's "World-of-the-East Vegetarian Cooking" (her recipe is the third in the "vegan Korean pancake" post) she says why not use mung dahl instead of whole mung beans? What a good idea! You only have to soak for 5 hours, and you don't have to remove the skins!! Brilliant!
According to her recipe (and the next one after), you cook them like dosa, with just a tsp. of oil. This sounds healthier to me!
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
33 posts
May 27, 2005
8:47 PM
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Debbie-
Sorry I'm just responding! No, I didn't have any pancakes while I was there. I'll have to try these recipes!
Steph
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