Korean Pancake with Kimchi and Asian Mushrooms

Korean Pancake with Kimchi and Asian Mushrooms

Korean Pancake with Kimchi and Asian Mushrooms

Korean Pancake with Kimchi and Asian MushroomsMy Korean Pancake with Kimchi and Asian Mushrooms is a delicious vegetarian appetizer when dipped in Ponzu sauce or a healthy vegetarian entrée when served with rice or noodles.  However it’s served, my Korean Pancake with Kimchi and Asian Mushrooms is another nutritious, vitamin and mineral rich meal that also promotes good digestion with its star of fermented kimchi and the addition of shiitake and enoki mushrooms in this dish not only enhances the immune system; but also makes it protein rich!

Enjoy my Korean Pancake with Kimchi and Asian Mushrooms and keep this recipe because I know you will be coming back to it time and again!

Great with a dry Riesling!

1 cup organic all purpose flour

1 teaspoon garlic powder 

1 tablespoon Korean pepper flakes(gochujang)

Pinch of salt

1 egg, beaten

1 cup of chopped kimchi with 1/4 cup of kimchi juice

1/2 cup water

1 teaspoon fish sauce

1 tablespoon Mirin 

2 organic green onions, chopped

3 tablespoons grape seed oil 

1 shiitake mushroom, chopped

Small handful of enoki mushroom, chopped

In a small bowl mix together all dry ingredients

In a larger bowl mix together the egg, kimchi & juice, water, fish sauce, Mirin

Add the chopped onions

Add the dry ingredients and blend together well

Add oil to a large cast iron skillet and heat to medium high

Add mushrooms, cook for about a minute

Add pancake batter to the skillet, let it spread to cover the bottom of pan

Cook pancake for about 4 minutes on medium heat until edges are firm and bottom is golden brown

Flip pancake( you may need to cut it in half)and cook for another 4 minutes

Transfer pancake to a serving plate, serve warm or cold with a ponzu dipping sauce

Ponzu dipping sauce is a combination of Tamari, Mirin and Rice Vinegar

made ahead and refrigerated in a storage jar

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