Korean pancakes

Dairy-free,
optional vegan and gluten-free

scallion pancakes

For the pancakes, cutting on the bias gives more surface area and improves flavor.

 

WORKSHOP

Easy kimchi

Vegan, sugar-free, gluten-free
PLEASE NOTE: For the class we will only make Kim-chi

 

Ingredients & preparation: (20 minutes prep before class)

▢ 1 small-medium head Napa or regular cabbage sliced in 2 inch/5 cm pieces※
▢ 30 shakes (about 1.5 Tbsp) fish sauce (or 1 Tbsp salt for vegan). We will talk about the importance and level of saltiness in class.
▢ 1 daikon radish cut into ½ inch sticks (optional)
▢ 3 fresh cayenne peppers OR ¼ tsp dried cayenne OR 2 Tbsp. gochugaru (Korean dried red pepper)
▢ 1 or 2 fresh washed red bell peppers ※
▢ 3 inch (7 cm) piece of ginger peeled ※
▢ 2-3 cloves garlic peeled ※
▢ 2 bunch scallions washed and cut in 2-inch pieces ※
▢ 1 granny smith or firm-fleshed red apple (washed) ※
▢ 2 quart jars or one large jar - best with an opening large enough to put fist in (you’ll find out why in class) with lids that close tight
※ please prep prior to class

Equipment:
▢ food processor
▢ large bowl for salted cabbage
▢ latex gloves for mixing
▢ 2 one-quart jars with lids (may need a bigger jar if using radish)
▢ sharp knife and wooden cutting board
▢ veggie peeler

Directions:

  1. Cut cabbage in 2-inch (5 cm) squares and mix in a large bowl, sprinkle with fish sauce (or for vegan, 2-3 tsp salt). Massage cabbage and let sit for at least 30 minutes. ※

  2. Add apple, garlic and ginger to food processor and pulse into a chunky paste. (We will specify the order in class to get the best color)

  3. Incorporate paste well and taste for saltiness.

  4. Transfer to the jars, leaving at least one inch (3 cm) of air from the top. Push down with fist so brine covers the cabbage

  5. Keep it in a dark, warm place for 3-5 days. At least once a day, open the lid to let air out, pushing the solids under the brine.

  6. Taste it after three days and put in the fridge when it starts to taste sour and fermented.

Ingredients for the pancakes

▢ 1 ¼ cup flour (160 g)
▢ 3 tbsp. corn starch
▢ 2 tsp coconut sugar or 1 tsp white sugar
▢ 10 green onions washed ※
▢ 1 tsp soy sauce
▢ 1 ¼ cup sparkling water
▢ 1 tsp sea salt (1/2 tsp if using morton salt)
▢ ½ tsp sesame oil
▢ 4 tbsp coconut, grapeseed, vegetable or canola oil
※ please prep prior to lesson

Ingredients for the sauce (double the recipe to use as a marinade)

▢ 2 tbsp soy sauce
▢ 2 tbsp rice vinegar
▢ 1 tbsp brown sugar
▢ 1 inch (2.5cm) piece ginger and 1 clove garlic peeled and crushed ※
▢ ½ tsp sesame oil
※ please prep prior to lesson

Required equipment & utensils

▢ Large non-stick skillet
▢ Wire mesh strainer to sift
▢ Medium size mixing bowl, 2 small mixing bowls
▢ Whisk
▢ Microplane or garlic press
※ please have out all utensils

Directions

  1. Mix sauce ingredients, grating garlic and ginger on microplane.

  2. Mix flour, corn starch, salt and sugar in a medium-sized bowl.

  3. Whisk sparkling water, soy sauce and sesame oil in a small bowl.

  4. Pour wet ingredients into dry ingredients and stir with a spatula.
    DON’T OVER-MIX. A few lumps are okay.

  5. Fold in scallions.

  6. Heat skillet on medium-high heat and add oil 1-2 tbsp for each batch

  7. Use ¼ cup measurer to pour four pancakes into the skillet

  8. When they start to brown (about 2 min) flip them to the other side

  9. Press down to help them brown but watch that the scallions don’t burn

  10. Dip in the sauce and enjoy with kimchi-chi or Korean BBQ!