There is a Korean restaurant near where we live that we visit whenever we get the chance. They make a kimchi pancake that is fantastic; even the small Things love it. The only problem is that when we get takeout, the kimchi pancake is cold and slightly soggy by the time we get it home. The idea of my beloved kimchi pancake cold and soggy makes me sad… so we decided to try our hand at a home version.
These vegetable pancakes make a pretty nice substitute. They have the flavor of the different vegetables and the use of rice flour makes them nice and light. Even better, the batter comes together very quickly so you can have these on the table in less than 20 minutes. They make an excellent side to Korean-style ramen noodle soup or to some beef and broccoli.
If you wanted to make these more like traditional kimchi pancakes, you could increase the kimchi to two cups, substitute 1/4 cup of water with 1/4 cup liquid from the kimchi, and omit the carrot, scallion, and cilantro. You could also add some cooked and shredded pork to make these more hearty.
Korean-Style Vegetable Pancakes
Adapted from How to Cook Everything Vegetarian by Mark Bittman
1 cup all-purpose flour
1 cup rice flour
2 eggs, lightly beaten
1 tbls neutral oil, such as peanut or canola
5 scallions, green parts only, finely diced
1 tbls fresh ginger, finely chopped
1/4 cup of cilantro
1 large carrot
1 cup kimchi
In a medium bowl, mix the flour, eggs, 1 tbls oil and 1-1/2 cups water until a smooth batter is formed. Let the batter rest while the veggies are prepped.
To prep the vegetables, coarsely grate the carrot and finely chop the scallions and kimchi. Chop the cilantro. Once the vegetables and cilantro are ready, add them to the batter and stir gently until just combined. The batter will be thick, like pancake batter.
Heat a griddle or large, non-stick skillet over medium-high heat and add just enough oil to lightly coat the bottom. When hot, ladle a quarter cup of batter and spread it out into a circle. Cook until the bottom is browned (turn down the heat to medium if needed). Flip and cook the second side until it is lightly browned, about another 5 minutes. Repeat with the remaining batter.
As the pancakes finish, remove them and, if necessary, store on a cookie sheet in a 200 degree oven until you are ready to serve.
Serve warm, cut into triangles. Dip in a sauce made with soy, rice vinegar, and a bit of sesame oil