Spicy Kimchi Mushroom Pancakes

Kimchi Mushroom Pancakes Recipe - Vegetarian Food from Korea

Region / culture: Korea | Servings: 4 |

Vegetarian diet

Introduction

Spicy Kimchi Mushroom Pancakes are a delicious and savory Korean dish that combines the bold flavors of kimchi with earthy oyster mushrooms. These pancakes are perfect for a quick and easy meal or snack, and can be enjoyed on their own or paired with a dipping sauce.

History

Kimchi pancakes, also known as kimchijeon, are a popular Korean dish that is typically made with kimchi and flour batter. The addition of oyster mushrooms in this recipe adds a unique twist to the traditional dish, providing a meaty texture and extra depth of flavor.

Ingredients

1 lb (454 g) cabbage kimchi (can be bought ready made in a Korean grocery)
2 stalks spring onion
0.13 lb (59 g) oyster mushrooms
1.5 tsp garlic powder
0.5 tsp salt
0.5 lb (227 g) wheat flour
175 – 200 ml water
cooking oil

How to prepare

Dice the kimchi, oyster mushrooms, and spring onions into small pieces.
In a large bowl, combine the flour, water, garlic, and salt until the batter is evenly blended.
Add the diced kimchi, spring onions, and mushrooms to the batter and mix well.
Scoop a full ladle of the batter and fry the pancakes in a heated frying pan with cooking oil, ensuring that both sides are cooked evenly until they turn light brown.
The pancakes should have a diameter of approximately 5 inches.

Variations

Add chopped shrimp or tofu for extra protein.
Substitute oyster mushrooms with shiitake mushrooms for a different flavor profile.
Mix in chopped kimchi with different levels of spiciness for a variety of heat levels.

Cooking Tips & Tricks

Make sure to dice the kimchi, oyster mushrooms, and spring onions into small pieces to ensure even distribution in the batter.

- Adjust the amount of water in the batter to achieve the desired consistency – a thicker batter will result in denser pancakes, while a thinner batter will yield lighter pancakes.

- Fry the pancakes in a well-heated pan with enough oil to ensure a crispy exterior.

- Serve the pancakes hot off the pan for the best flavor and texture.

Serving Suggestions

Serve the Spicy Kimchi Mushroom Pancakes hot with a side of soy sauce or a spicy dipping sauce for extra flavor. They can be enjoyed as a snack, appetizer, or main dish.

Cooking Techniques

Fry the pancakes in a non-stick pan over medium heat for even cooking.

- Use a spatula to gently press down on the pancakes while cooking to ensure they are cooked through.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of the pancakes.

- Substitute oyster mushrooms with button mushrooms or shiitake mushrooms.

Make Ahead Tips

Prepare the batter in advance and store it in the refrigerator for up to 24 hours before cooking the pancakes.

Presentation Ideas

Garnish the pancakes with sliced spring onions or sesame seeds for a pop of color. - Serve the pancakes on a platter with a side of dipping sauce for a visually appealing presentation.

Pairing Recommendations

Pair the Spicy Kimchi Mushroom Pancakes with a light and refreshing cucumber salad or a side of pickled vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.

- Reheat the pancakes in a toaster oven or on a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

160

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 1g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 5%

- Calcium: 1%

- Iron: 3%

Alergens

Wheat

Summary

These Spicy Kimchi Mushroom Pancakes are a low-calorie dish that is rich in carbohydrates and fiber. They are a good source of vitamins A and C, and provide a small amount of protein.

Summary

Spicy Kimchi Mushroom Pancakes are a flavorful and satisfying dish that combines the bold flavors of kimchi with the earthy taste of oyster mushrooms. These pancakes are easy to make and can be enjoyed as a snack, appetizer, or main dish. Serve them hot with a side of dipping sauce for a delicious and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a rainy afternoon and I was flipping through an old recipe book that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a recipe for Spicy Kimchi Mushroom Pancakes. The ingredients were humble - just flour, water, kimchi, mushrooms, and a few spices. But the combination sounded intriguing and I knew I had to give it a try.

I had always loved cooking, ever since I was a young girl watching my own grandmother in the kitchen. She was a master in the culinary arts, creating delicious meals with whatever ingredients she had on hand. I learned so much from her - the importance of using fresh, quality ingredients, the magic of spices and seasonings, and the joy of sharing a meal with loved ones.

As I read through the recipe for the Spicy Kimchi Mushroom Pancakes, memories of my grandmother flooded back to me. I could almost hear her voice guiding me through the steps, urging me to trust my instincts and taste as I went along. I remembered the way she would sprinkle a little of this and a little of that, never measuring anything precisely but always producing the most mouth-watering dishes.

With a determined glint in my eye, I set to work gathering the ingredients for the pancakes. I chopped the kimchi into small pieces, slicing the spicy, fermented cabbage with care. The mushrooms came next, their earthy aroma filling the kitchen as I sliced them into thin strips. I mixed together the flour and water, creating a simple batter that would be the base for the pancakes.

As I heated a skillet on the stove, I added the kimchi and mushrooms to the batter, stirring them in gently. The sizzle of the hot pan as I poured the mixture onto it was music to my ears. I watched as the pancakes bubbled and browned, flipping them over with a practiced hand. The spicy scent of the kimchi mingled with the earthiness of the mushrooms, creating a tantalizing aroma that made my mouth water.

When the pancakes were done, I plated them with a flourish, sprinkling them with a dash of sesame seeds and a drizzle of soy sauce. I took a bite, closing my eyes as the flavors exploded on my tongue. The spicy kick of the kimchi was tempered by the earthy mushrooms, creating a harmonious balance that made my taste buds sing.

I knew then that this recipe was a keeper. It was simple yet flavorful, a dish that spoke to my soul and reminded me of the love and care that went into every meal my grandmother had ever made. I could almost feel her presence in the kitchen with me, guiding my hands and whispering words of encouragement.

From that day on, Spicy Kimchi Mushroom Pancakes became a staple in my cooking repertoire. I made them for family gatherings, potlucks, and quiet evenings at home. Each time I cooked them, I felt a connection to my grandmother and her legacy of delicious, comforting food.

As the years passed, I shared the recipe with friends and neighbors, passing on the tradition of Spicy Kimchi Mushroom Pancakes to a new generation. I watched with pride as they took their first bites, their eyes widening in delight at the explosion of flavors in their mouths.

And so, the legacy of the Spicy Kimchi Mushroom Pancakes lives on, a tribute to my grandmother and all she taught me about the joys of cooking. I know that wherever she is now, she is looking down on me with a smile, proud of the chef I have become and the delicious dishes I create in her honor.