kimchi pancake / kimchi jeon
I’m obsessed with a pancake. Korean Kimchi Jeon. How does a simple combination of flour & water plus kimchi produce such a sublime pancake? It is kimchi’s spicy, salty, sweet, sour, bitter, umami, fermented flavors when added to a basic pancake batter that result in an extraordinary snack. Complex in flavor with textures ranging from chewy to crispy and a delightful orange-hue, guests can’t get enough of this popular ahn-joo.
With a jar of kimchi in the refrigerator and the rest of the ingredients pretty much standard pantry items, in 15 minutes or so I can serve a mind-blowing appetizer. Pair with cold beer or makkoli (rice wine) to get the party started!
Two ways to enjoy ~ choose either the partially burnt caramelized kimchi pancake or the crispy/chewy version ~ same ingredients, different method.
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Garlic, Scallion, Butter
Green Cabbage & Leek Colcannon
Chick Peas, Olive Oil, Nutmeg, Garlic
Southern Greens Colcannon
Mustard, Turnip, Collards, Spinach
I am of Russian, Romanian, English, and German descent. But on March 17th I will be Irish. In the spirit of St. Paddy’s Day, I’ve been playing with potatoes. Mashed potatoes. Been taking the famous Irish potato & cabbage dish, colcannon, and giving it my spin. I was going to share one recipe, but honestly, I can’t pick just one. Spicy fermented garlicky kimchi with butter and scallion? Green cabbage and leek flavored with nutmeg, studded with chick peas? Loads of dark leafy greens with Guinness gravy? Please, you pick. . .
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hot pot! swordfish, kimchi, soba noodles
in a rich beef broth
with cucumber, tomato, scallion, jalapeño
togarashi & cilantro garnish
A super-satisfying one dish meal complex in flavor and texture. Generally a HOT POT is a pot of simmering hot stock for cooking meats and vegetables, which is placed in the center of the dining table. Here, this Korean~Japanese~Californian fusion hot pot meal is composed in individual bowls. Rich beef stock adds depth and pairs surprisingly well with fresh local California swordfish fillets while kimchi adds complexity with its sour, spicy, and umami notes. Farmers Market tomatoes, cucumber, and green jalapeño add bright crisp fresh notes to the pot.
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Bibimbap, literally meaning “mixed rice,” a very popular dish in Korea, is prepared with steamed white rice, beef, and vegetables, topped with a fried sunny-side-up egg and spicy red chili paste, called gochujang. It’s one of the dishes that Chefs Guillas & Oliver hoped would propel them to the number one spot at the Top Chef Korean Food Challenge.
Three teams of two non-Korean chefs randomly chose six traditional Korean dishes which were to be prepared in 30 minutes. Host Cathlyn Choi then provided a Magic Basket, containing traditional Korean ingredients that the chefs were required to incorporate into their dish. As one of six food bloggers along with three other esteemed judges, it was my absolute pleasure to attend this event earlier in the month in San Diego, California.
SIX DISHES SELECTED FOR THE CHALLENGE
bibimbap – beef & mixed vegetable rice with fried egg
tuk bokki – spicy rice cake with vegetables
galbi jim – braised short rib stew
dak galbi – spicy stir-fried chicken
gu jeol pan – royal nine section pan with meat, vegetables, and thin wheat pancakes
kimchi – fermented cabbage
TOP CHEF KOREAN FOOD CHALLENGE
This Top Chef Competition is a part of [buzzKOREA], a global campaign organized to introduce the brilliance of Korean culture and to share the secrets of the great hidden cuisine of Korea. Korean food is honestly the undiscovered jewel of Asian cooking.
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