Kimchi buchim- Kinchi Pancakes Recipe

Korean Vegetable

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Ingredients:

1 1/2 cups All-purpose flour
1/2 cup water
1 egg
2 tsp crushed garlic
10 oz. Kinchi, preferably aged, chopped into small pieces
1/4 cup Kimchi juice
4 oz. scallions, finely minced using the greener parts
2 green chili peppers, minced
vegetable oil for cooking
Dipping sauce:
2 tsp. soy sauce
1/2 tsp. red pepper flakes
1 tsp. sesame seeds
1/2 tsp. rice vinegar

Directions:

Combine the flour with the water and egg and mix. Add the garlic, Kimchi and Kimchi juice, scallions, and peppers. Using 1 tsp. of vegetable oil, cook 1 thin pancake at a time over a medium flame. The batter will make 4 pancakes.

Sauce:
Combine all the ingredients and serve on the side.

Serves three to four.

No recommendation on how long to cook or pan size for this recipe. You will have to use your memory and imagination to determine. Enjoy..

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Submitted 6/13/05.
Source: Dok Suni
Submitted By: Eileen Werth
crzylegs@erols.com
Kimchi buchim- Kinchi Pancakes


KitchenAid Artisan 5-Quart Mixer

Recipes for Pancakes may also be found at these cooking sites:
Food Network's Pancake Recipes
Pancake Recipes at about.com
Pancakes at Bed & Breakfast Online