PHOTOGRAPHY Jasper Yu ART DIRECTION & STYLING Nikki Ho
What a delight it was to find out 22nd November is the date that Google Doodle (see their homepage) is celebrating kimchi day!
According to their Doodle page, “during kimjang, cabbage is pickled by cutting it into smaller pieces, soaking it in brine overnight, and dashing salt. Then, yangnyum (radish coated in chili powder) is mixed with ingredients such as green onions, dropwort, mustard leaves, ginger, garlic, and fermented shrimp or anchovies. To complete the process, the pickled cabbage is stuffed or mixed with the yangnyum and stored away to ferment until eating.”
And we thought, how apt it is to learn how to make a simple dish using one of our favourite ingredients of all time; so here’s a warm recipe for you to learn and share with your friends.
Kimchi seafood pancake
400g Korean pancake mix (buchimgaru)*
150g Bibigo kimchi, roughly chopped, plus more to serve on the side
2 tbsp vegetable oil
5 stalks spring onions, ends removed
8 frozen cooked prawns, thawed
8 squid rings, thawed
*Available at Korean marts like Koryo Mart (67 Tanjong Pagar Road, tel: 6222-1646) and Shine Korea (#02-218a Marina Square, tel: 6336-0607).
1 Combine the pancake mix and water in a large mixing bowl, and whisk until smooth. Add the kimchi, and mix well.
2 Heat the oil in a pan. Pour half the batter in, spreading it evenly across the pan.
3 Lay the spring onions in a row across the batter, and top with the prawns and squid. Pour the remaining batter over, and spread evenly.
4 Fry over low heat until the middle of the pancake starts to firm up. Flip the pancake, and fry until both sides are golden brown. Serve with kimchi on the side.
TIP Use your biggest frying pan so that the pancake batter has room to spread and doesn’t end up being too thick.
This story was first published in Simply Her October 2015.