We absolutely love this mash-up for your next cook out. Make it a centerpiece with proteins of your choosing, and of course don't forget the baked beans.
Recipe available on thekitchn
Taxes and shipping calculated at checkout
Recipes
Collards and Kimchi
Jun 02, 2021
Kimchi Pancakes
Jun 02, 2021Kimchi Pancakes
A popular Korean side dish, these delicious, savory pancakes are usually made with scallion and mung beans, a yellow lentil-like legume, and served as an appetizer. I was inspired to make a more accessible pancake, using cornmeal, because the idea of a savory pancake complimented by the kimchi should be simple. You can use either green onion or chive kimchi, depending on your preference.
Ingredients
1/4 cup all-purpose flour
1/2 cup coarse cornmeal
2 teaspoons sweet rice flour
1 teaspoon kosher salt
1 cup cold seltzer water
3 tablespoons vegetable oil or other neutral oil
1 cup MIL HOUSE or VEGAN Reserve Kimchi, liquid drained and cut into long 3-inch strips
For the dipping sauce:
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
1/2 teaspoon toasted sesame oil
For the Assembly
1. In a medium bowl, stir together the all-purpose flour, cornmeal, sweet rice flour, and salt. Add the seltzer water and stir until just incorporated. Add the kimchi and mix to combine.
2. In a nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Pour half the batter into the center of the skillet, and, using a ladle, slowly smooth the batter toward the outer edges of the skillet. Cook for 2 to 3 minutes until the edges are crispy, and then carefully flip the pancake with a spatula and cook for another 2 to 3 minutes until nicely browned. Remove the pancake from the pan and cut into wedges. Repeat with the remaining batter.
3. While the pancake cooks, make the dipping sauce by stirring together the soy sauce, rice vinegar, and sesame oil in a small bowl. Serve with the hot pancake wedges.
Credit: From The Kimchi Cookbook: 60 Modern and Traditional Ways to Make and Eat Kimchi published by Ten Speed Press, a division of Crown Publishing and Radom House 2012
Marinated Tofu Stir Fry by The Korean Vegan
Mar 21, 2021Marinated Tofu Stir Fry
*Recipe by The Korean Vegan.
Kick your stir fry up a notch with some added heat! The combination of gochujang and chili flakes is sure to pack an extra flavorful punch.
Ingredients
1 13 oz. box extra firm tofu (cut into 1⁄2-inch cubes)
1 tbsp potato starch (can sub corn starch)
3 tbsp sesame oil
4 cloves garlic (minced)
3 tbsp GARLIC Gochujang Sauce
2 tsp GOCHUGARU Korean Chile Flakes
1⁄2 cup water
2 scallions (chopped)
1 handful fresh chile peppers or sliced bell peppers
For the Assembly
1. Pat tofu dry and coat with with potato starch.
2. Cook tofu in 2 tbsp of sesame oil over medium heat until all sides are browned. Remove from heat and set aside.
3. In same pan, add remaining 1 tbsp sesame oil, garlic, gochujang, gochugaru chile flakes and vegetables and sauté until slightly charred.
4. Add back the tofu, together with 1⁄2 cup of water. Cook over low heat until sauce thickens (this should take about 1 minute).
5. Garnish with scallions and serve warm.
Kimbap Breakfast Sandwich by The Korean Vegan
Mar 21, 2021Kimbap Breakfast Sandwich
*Recipe by The Korean Vegan.
The addictive kimbap roll - in breakfast sandwich form with a probiotic kick. Much better (and better for you!) than burritos.
Ingredients
1 large sweet potato
2 tbsp sesame oil
1 cup ripe MIL Kimchi
Salt and pepper to taste
1 tbsp TANGY Gochujang Sauce
1 cup rice
1 tbsp sesame seeds
3 sheets roasted nori
6 red cabbage leaves
1 cup baby spinach
For the Assembly
1. Peel and boil the sweet potato until fully cooked, then mash together with 1 tbsp sesame oil, salt and pepper.
2. Add 1 tbsp sesame oil to skillet and begin to caramelize the kimchi with 1 tbsp of gochujang.
3. Cook rice according to package directions. Once cooked, fluff with a fork and add salt and sesame seeds.
4. Measure out 3 pieces of plastic wrap and place 1 sheet of nori on each sheet of plastic wrap.
5. Flatten out a square piece of red cabbage in the middle of each nori sheet. Wet fingers and add rice to the cabbage leaf. Then add sweet potato mash, kimchi, spinach, more rice and another piece of cabbage.
6. Fold the nori like an envelope over ingredients and set with plastic wrap. Slice in half and remove plastic wrap when ready to serve.