SIDE DISH WITH AN ASIAN FLAIR

                                                    

Kimchi Pancakes

These savory pancakes are flavored with ground pork and chopped kimchi. This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.

                                                           

1/4 lb. ground pork
2 cups chopped Cabbage Kimchi
1 cup flour
1/2 cup rice flour
6 scallions, finely chopped
1 egg, lightly beaten
10 ½  tbsp. canola oil
Kosher salt, to taste1. Combine ground pork, kimchi, flour, rice flour, scallions, egg, and 1 cup ice-cold water in a bowl; whisk to combine. Set aside to let rest for 10 minutes.

2. Working in 7 batches, heat 1 1/2 tbsp. oil in a 12" nonstick skillet over medium-high heat; scoop four 2-tbsp. portions batter into skillet; flatten each portion with the back of a spoon. Cook until edges crisp, about 2 minutes. Flip pancakes; cook until set, about 2 minutes. Transfer pancakes to paper towels and wipe out skillet after each batch. Serve sprinkled with salt.

SERVES 4 – 6

This article was first published in Saveur in Issue #124