Recipes

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

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Kimchi 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

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Kimchi-Tofu Soup

What could be better than kimchi-tofu soup when all you want is a light, bright, and nourishing meal?

Ingredients

14 oz pack firm tofu, cut into 2x1-inch rectangles 
1 medium yellow onion, quartered and sliced ⅛-inch thick 
2 scallions, sliced lengthwise and chopped in 2-inch long pieces 
4 cloves garlic, minced 
1 5x2-inch sheet kombu, rinsed well with cold water 
1.5 cups ORIGINAL or SPICY Everyday Kimchi 
4-inch section daikon radish, peeled and sliced into 1/4-inch thick rounds 
2 tbsp ORIGINAL Gochujang Fermented Chile Paste 
1 tbsp GOCHUGARU Korean red chile flakes 
1 tbsp sesame oil 
3.5 cups water 
Salt, to taste 
Sliced scallions, for garnish 

For the Assembly

1. In a lightly-oiled pan set over medium heat, add the kimchi, scallions, garlic, and sesame oil. Cook, stirring frequently, until the kimchi is lightly caramelized and most of the liquid is cooked off - about 5 minutes. 

2. Transfer kimchi mixture to a shallow lidded pot. Add gochugaru chile flakes, kombu, and gochujang. Top with the 3.5 cups water. Cover and cook for 15 minutes, stirring occasionally. 

3. After 15 minutes, add the yellow onion and tofu, stirring gently to combine. Cook for another 3-5 minutes to soften the onions slightly.Season with salt to taste.

4. Serve hot with a side of rice, topped with sliced scallions.

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