Korean Pancake with Kimchi and Asian Mushrooms
My 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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