Kimchi Fritters with Soy Dipping Sauce
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- 1 tablespoon plus 3/4 cup thinly sliced scallions
- 2 tablespoons plus 1 teaspoon soy sauce
- 2 tablespoons distilled white vinegar
- 1/2 teaspoons gochugaru (Korean red pepper powder) or crushed red pepper flakes
- 4 ounces ground pork (about 1/3 cup)
- 2 teaspoons finely grated garlic, divided
- 1/2 teaspoon toasted sesame oil
- 1 1/2 cups dried peeled split yellow mung beans, soaked for 3 hours or up to overnight
- 1 1/2 cups (packed) chopped cabbage kimchi (12 ounces), excess liquid squeezed out
- 1 red or green Thai chile, thinly sliced
- 4 tablespoons (about) vegetable oil, divided
- Pickled Pears (click for recipe)
Mix 1 Tbsp. scallion, 2 Tbsp. soy sauce, vinegar, and gochugaru in a small bowl. Set dipping sauce aside.
Mix pork, 1 tsp. garlic, sesame oil, and remaining 1 tsp. soy sauce in a small bowl. Chill for 30 minutes or up to 1 day.
Drain beans, reserving 1 cup soaking liquid. Purée beans and 1/2 cup soaking liquid in a blender, adding more water by tablespoonfuls if necessary, until mixture is a thick, slightly chunky paste. Transfer to a large bowl. Add 3/4 cup scallions, 1 tsp. garlic, kimchi, and chile to bean purée. Mix well; season batter with salt. Stir in pork mixture.
Heat 2 Tbsp. vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches, spoon 1/4-cupfuls of batter into skillet, spreading each out to 3 1/2"–4" rounds. Cook, adjusting heat if browning too quickly and adding more oil between batches, until fritters are golden brown and cooked through, 2–3 minutes per side.
Serve pancakes with dipping sauce and Pickled Pears.
Nutritional ContentOne serving contains: Calories (kcal) 103.2 %Calories from Fat 39.8 Fat (g) 4.6 Saturated Fat (g) 0.6 Cholesterol (mg) 4.1 Carbohydrates (g) 11.0 Dietary Fiber (g) 4.3 Total Sugars (g) 1.4 Net Carbs (g) 6.8 Protein (g) 5.3 Sodium (mg) 201.7Reviews Section
Kimchi Pancakes with Soy-Vinegar Dipping Sauce
I go’ FLY, Mama, she warns me, arms outstretched.
You can fly? I ask. She gives me a serious nod.
Ready SE-GO! I FLY! She lowers her head like a baby goat and charges across the room to me, arms wide as wings. Even though she expects nothing less, she chortles with surprise and delight every time I catch her up in my arms and swoop her over my head. Then she wriggles to the floor and we do it again.
Fly to me, baby. I have caught you, and your sisters before you, a thousand times. My arms will always be waiting (although I’m learning from your sisters that I won’t always be able to lift you overhead so effortlessly). One two free FLY!Sometimes change is hard, like knowing that someday soon I won’t have a flying baby anymore. And sometimes it’s easy, like switching up the latke routine at the tail end of Hanukkah. Whether or not you’re specifically celebrating oil-fried foods this week, these pancakes are a nice change of pace. (Kimchi’s not your thing? Consider these Zucchini-Feta Fritters or Leek Fritters with Cilantro Yogurt. Or just make that yogurt and eat it with a spoon. There, something for everyone.)
Kimchi Pancakes with Soy-Vinegar Dipping Sauce (adapted from Fine Cooking): First make the dipping sauce in a small bowl: mix 2 Tbs. soy sauce, 1 Tbs. rice vinegar, 1 tsp.sesame oil, 1/2 tsp. sugar, a pinch of salt, and a thinly-sliced green onion. Set aside.
Make the pancake batter in a large bowl. Mix 1 c. all-purpose flour with 1/4 c. rice flour, then stir in 1 c. water to make a thick and gloppy batter. Add 1-1/2 c. drained and chopped kimchi (save the liquid!), 4 green onions sliced into 3″ ribbons, 1/4 cup kimchi juice (make up the difference with water if you don’t have enough), 1 egg, and 1/4 tsp. kosher salt. Gently fold in 1 block of tofu, well-drained and chopped into small cubes. Let batter rest for 10 minutes.
Fry pancakes in a neutral oil over medium-high heat, scooping about 1/4 c. batter for each pancake and spreading it a little to make a thin 3″ pancake. Let the bottoms brown, about 2 minutes, then flip and cook the second side, pressing down with your spatula to lightly compress the pancake. Flip one or two more times, until both sides of the pancake are lightly browned. Serve hot with dipping sauce.
Related Recipes:Kimchi Fried Rice
Leek Fritters with Cilantro Yogurt
A Zesty Vegetarian Fritter
The kind of spicy, tasty, want to eat it all, food that makes it hard to be polite when sharing with your husband. Yeah, that kind of good.
I knew I had to make it at home because it was pretty spendy at about 12 bucks for one plate-sized pancake. Well worth it but not if we were taking teen boys. And I knew they would like it just as much as we did.
Korean Sauces I (3 Recipes For Dipping)
Just like many other cuisines, Korean sauces play an important role in Korean cooking. The same kind of sauce is used in many different dishes so many Koreans can make these sauces with their eyes closed. When I was preparing to write about sauces, I was hoping that there would be some well organized categorization of Korean sauces much like the 5 mother sauces in French cooking. Unfortunately there doesn’t seem to be any (or I simply may not have found it) so using my engineering sense, I am going to group the sauces into 5 groups. There are sauces for
- Dipping and Mixing (Bibim)
- Braising(Jorim) or Glazing (Jjim)
- Tossing and Coating (Moochim or Namool)
- Stir Frying (Bokkeum)
- Marinades for Grilling (Gui).
Let’s first start with Korean sauces for Dipping as shown below. These 3 sauces are probably the most used and also the most basic of all sauces. When foods are dipped into these sauces, the flavor really comes alive. And the great thing is that the seasoning level can be controlled by individuals who dip the food. Some people like to make a batch of these sauces and keep them in the fridge for easy use. But unless you are eating these all the time and/or have a big family, I don’t think you really need to.
Korean Sauce #1 – Soy Sauce with Vinegar (Chokanjang 초간장)
- 2 Tbs Soy Sauce (Jinkanjang 진간장)
- 1 Tbs Vinegar (brown rice, rice wine are best or just use white)
- 1 Tbs water or anchovy stock (for a milder tasting sauce)
- 1/8 tsp chopped pine nuts (for a richer tasting sauce)
- dash of dried red pepper powder (gochookaroo 고추가루 for more zing)
- dash of crushed roasted sesame seeds
- 1/8 tsp sugar
* When adding pine nuts, it is best to not add other extra ingredients because the other extras (except for sugar) will overpower the taste of the pine nuts.
Use as dipping sauce for: all kinds of Jeon (hobahkjeon,zucchini fritters, fish jeon, beef jeon..), Mandoo(dumplings), and Twigim (Yache Twigim)
Korean Sauce #2 – Spicy Soy Sauce with Yellow Mustard(Gyeojakanjang 겨자간장)
- 2 Tbs Soy Sauce (Jinkanjang 진간장)
- 1 Tbs Vinegar (rice or white)
- 1 Tbs Oriental Yellow Mustard (Gyeoja 겨자)
- 1 Tbs water or anchovy stock
- 1 Tbs sugar
- 1 tsp chopped garlic
- 1 tsp sesame oil
- 1 green onion (chopped)
* Making yellow mustard from powder : mix equal amount of yellow mustard powder and warm water. Cover the mustard mix with plastic wrap and keep it warm (in rice cooker or on top of a warm pot) for 15 min. You will notice that the hot spicy flavor and smell intensifies over time. Sometimes the yellow mustard can taste bitter – this is because the flavor has not developed properly (probably not the right temp or time). In this case, it’s just best to discard and make it again.
Use as dipping sauce for: Korean style sashimi (Hwe 회), grilled fish or meats – the mustard is great in getting rid of any fishy or oily taste.
Korean Sauce #3- Red pepper paste with Vinegar (Chogochujang 초고추장)
- 1 Tbs Korean red pepper paste
- 1 Tbs vinegar (rice wine or white) or 1 Tbs lemon juice
- 1 1/2 tsp sugar
- 1 1/2 tsp honey/yuzu syrup/plum syrup(maesilchung)
- dash of ginger powder or garlic powder
- dash of black pepper
- sesame seeds (1/4 tsp)
- 1 tsp of cider or coke (to add extra zing right before serving)
Chogochoojang can be made in larger batches and stored in the refrigerator for several weeks or even longer. When making larger amounts, use a bit more vinegar or lemon juice to increase the storage life. Using lemon juice instead of vinegar will work better with fish dishes.
Use as dipping sauce for: boiled squid, raw seafood (oyster, abalone, sashimi, squid), boiled vegetables(green onions, broccoli)
With some modifications, it can also serve as the base for mixing sauce for Bibim Kooksoo (비빔국수) or Sashimi Rice (Hwe Deopbap 회덮밥).
Check out my Korean Sauces II – Yangnyumjang post for more seasoning sauces.
Kimchi fritters – tasted a bit like sawdust
Every now and then I’ll read a recipe that looks awesome then decide I’ll serve it without testing itat a dinner party. And every now and then it’s a complete FAIL! Holy smokes these little suckers were bad. They looked great, were chocked full of healthy tasty ingredients but turned out to be dry and tasteless. If it weren’t for the dipping sauce, I probably would have had to perform the Heimlich maneuver on one of my guests!
So to my incredibly patient – this isn’t the first time these gals have choked down one of my blind tastings – and trusting foodie pals, I LOVE that you keep happily accepting a place at my, forever experimenting, table. xo
To avoid hurt feelings, I’ve omitted my source…
Kimchi Fritters slightly adapted from…
1 tablespoon plus ½ cup thinly sliced scallions
2 tablespoons plus 1 teaspoon soy sauce
1 tablespoon distilled white vinegar
1 teaspoon gochugaru (Korean red pepper powder) or crushed red pepper flakes
4 ounces ground pork (about 1/3 cup)
3 finely grated garlic cloves, divided
1/2 teaspoon toasted sesame oil
1 1/2 cups dried peeled split yellow mung beans, soaked for 3 hours or up to overnight
1 1/2 cups (packed) chopped cabbage kimchi, excess liquid squeezed out
1 red Thai chile, thinly sliced
½ teaspoon sea salt
4 tablespoons vegetable oil
- Mix 1 tablespoon scallion, 2 tablespoons soy sauce, vinegar, and gochugaru in a small bowl – set aside.
- Mix pork, half of grated garlic, sesame oil, and remaining 1 teaspoon soy sauce in a small bowl.
- Chill for 30 minutes.
- Drain beans, reserving 1 cup soaking liquid.
- Purée beans and 1/2 cup soaking liquid in a blender
- Add more water by tablespoonfuls if necessary, until mixture is a thick and slightly chunky.
- Transfer to a large bowl and add ½ cup scallions, remaining grated garlic, kimchi, and chilli to bean purée and mix well.
- Season batter with salt.
- Stir in pork mixture.
- Heat 2 tablespoons vegetable oil in a large non-stick over medium-high heat.
- Working in batches, drop ¼ cupfuls of batter into skillet, flattening each fritter out to 3″ rounds.
- Cook, until fritters are golden brown and cooked through, 2-3 minutes per side.
- Serve pancakes with dipping sauce
THE LOVE: Yikes – I got nothing! No amount of love is gonna fix these guys…
Instant Kimchi Recipe
For Chilli Sauce
- 1/2 large onion
- 6 cloves garlic cloves
- 2 tbsp ginger
- 2 tbsp soy sauce
- 2 tbsp sugar
- 6 tbsp gochugaru
- as needed salt
- ¼ cup water
- Use napa cabbage instead of regular cabbage if you can find them.
- You can add sliced carrots, green onions, radish along with the cabbage.
- Make double the amount of sauce if you need more juices in your kimchi.
- Allow to ferment the kimchi for at least one day before serving.
- Kimchi can be left to ferment for 4 to 5 days if you need it more sour.
- Taste the kimchi daily to achieve the right sourness. Then transfer them to fridge to stop the fermentation.
Other dip and topping ideas for savory cabbage pancakes
These cabbage fritters would also be great served with any of these dips or sauces drizzled over them:
- Tartar sauce
- Ranch dressing
- Sour cream + a generous sprinkling of Everything but the Bagel Seasoning
- Sriracha mayo sauce (from my ground pork burgers)
- Soy sauce
- Mayo + Worcestershire sauce
- Mayo + Tonkatsu sauce
The last few ideas are definitely a nod to the fact that these savory cabbage pancakes are very similar to Japanese okonomiyaki cabbage pancakes, which are traditionally drizzled with a combination of mayonnaise and a sweet/sour/smoky Asian sauce, then topped with bonito flakes (fish flakes).
Be open minded! Try them with every one of these sauce suggestions!
However you decide to serve these cabbage fritters, I hope you get a chance to make them! If you do, please take a picture and tag me on Instagram or Facebook. You can find me at @babaganoshblog on both. I love seeing your creations!
Cold, firm, and crumbly grains fry up well and keep their form unlike hot, just-cooked rice. After cooking, spread the Carolina Gold out in a baking dish or on a small sheet pan to cool quickly, then transfer it to a sealed container, get it into the fridge, and give it at least 4 hours or even a couple of days get used to being cold.
Our kimchi makes superb fried rice, but most of us aren’t going to start a batch of kimchi when we’re in the mood to fry rice. Buy the spiciest kimchi you can find—if it’s old and sour from languishing in the back of the fridge, all the better! Tossing chopped kimchi with rice in a hot skillet tames its wild tang and produces a more nuanced fried rice than fresh, well-mannered kimchi.
If you prefer to make a meatless fried rice, first make sure the kimchi is vegan (most of it isn’t), then omit bacon from the recipe and replace it with 1 tablespoon of peanut oil to sauté the onion.
Korean Pancake Recipe
Korean Pancakes are crispy on the outside, soft and moist in the middle, and chock-full of fresh lightly-cooked vegetables.
Now, I know we don’t always think of vegetables as kid-friendly, but my two babies beg for Korean Pancakes: Pajun (Pajeon).
We also took a little friend, who is extremely picky has a delicate palate, to eat Korean Pancakes with us and she was crazy over them as well.
So for the last few months my children + one, have been begging me to figure out how to make Pajun at home. Today’s recipe is dedicated to Carson, Ava and Paiton, my favorite little Pajun eaters.
Pork and kimchi mandu | korean dumplings
Korean dumplings – mandu – can be filled with vegetables, meat or a combination of both! These kimchi and pork mandu are savory, a little bit spicy and sooo filling! My absolute favorite option for these dumplings is to boil them in a soup. If you prefer to steam or fry them, though, they are excellent served with a soy sauce-based dipping sauce. I’ve included my simple dipping sauce recipe below!
For the filling, I used ground pork and, of course, my favorite Korean ingredient – kimchi! You don’t have to worry about cooking any of the ingredients before stuffing your mandu – just mix everything together and it will heat through when you’re cooking your finished dumplings. One note – if you’re not a huge fan of kimchi, you could always use a bit less and add a bit more ground pork to the mixture instead.
You’ve got two options for the mandu dough – you could either buy dumpling wrappers at the store or use the dough recipe I’ve posted below. Store-bought wrappers are quick and easy to use, but homemade dough does tend to taste just a bit better. If you do decide to make your own wrappers, it’s a pretty painless process. Just make sure to knead the dough for about five minutes and then let it sit for 30 minutes to an hour before using. Remember to only lightly flour your work surface. This dough generally doesn’t need too much extra flour to roll out nicely!
You can fold your mandu any way you like! For this recipe, we started by folding the dough discs in half circles and then bringing the ends together in a little dumpling hug (see below pictures)! I really love using this method for soup, but when frying I’m more likely to just fold them into half moon shapes.