Kimchee was present at every meal we ate in Korea. It was always served as a little side dish of fermented cabbage, cucumbers, and scallions that locals believe will keep you trim and healthy. The vitamins found in kimchee are similar to the ones found in yogurt. If you want to make your own, here's a good recipe to try. Otherwise, it is easy to find kimchee at any Asian grocery store.
For the last installment in the Asian Recipes of the Week series, we're sharing a fun recipe for kimchee pancakes and a dipping sauce that goes well with it.
1 cup kimchee, chopped coarsely2 green onions, chopped
1/2 cup rice flour
1 cup all purpose flour
1 egg, beaten
1½ cups of cold water
Combine all the ingredients in a large bowl.
Heat a large skillet with 1 tbsp oil over medium heat.
Ladle batter into skillet, cook 3-4 minutes on each side.
Serve whole or cut into wedges with a side of dipping sauce.
Whisk together 1 tbsp rice vinegar
1 tbsp soy sauce
½ tsp sesame oil
½ tsp Korean chili pepper flakes or hot pepper flakes
½ tsp toasted sesame seeds