I’ve been on a bit of an asian inspired recipe kick recently because as Beyoncé says it best, “I’m feelin’ myself”.
I always find it amusing when specific cultural foods that have been around for centuries all of a sudden gain some attention in the modern health community and immediately get stuck on the shelves of Whole Foods with an eye catching logo and a hefty price tag. My mother always laughs when I “fill her in” on the most recent food trend.
Me: “Hey mom brought you this all organic, non-GMO, and locally grown ginger root that recent research has discovered to have all kinds of health benefits.”
Mom: “Oh yeah my family would always drink ginger root tea whenever we had stomach pains or were starting to get sick way back when. You can get that at the asian market for a couple cents a pop.”
As often as I have rolled my eyes whenever my dear mother gives me these ancient Chinese medicine lectures, I am honestly beginning to appreciate this deeply rooted wisdom. It almost feels like I have the hush hush information on the next hot food product that’s going to be launched at my local health food store. Thanks Mama Hsu for the insider scoop.
Well since you’ve taken the effort to come and hang today, I guess I can share a bit of the exclusive information I have obtained. It regards a delicious fermented food that holds a big attitude with even bigger health benefits.
We’re talking kimchi friends. This delicious delicacy is known to be found in Korean cuisine and made up of pickled cabbages and other various vegetables. Due to its fermentation process, kimchi is your gut’s best friend. It contains probiotics which not only aid in digestion but can increase the efficiency in which your body works to extract nutrients from the food you eat. Now thats some good stuff you want working for you from the inside out.
I could go on forever about the “microflora” and “lactobacillus bacteria”, but I’ll spread my nerdism out in healthy doses. This recipe is one of my bolder and savory takes on a tradition breakfast of flapjacks. It is filled with umami flavors partnered with the spices from the kimchi and fragrance from the scallions.
If kimchi is a bit too courageous for you as a brunch dish, it also serves wonderfully as an appetizer or snack item. You can make your pancakes as miniature single servings, topped individually with your garnish of choice. Now thats one stellar crowd pleasing party tray.
Kimchi and Scallion Pancakes
- 1 cup whole wheat flour
- 1 cup water
- 1 cup kimchi, chopped
- 1/2 cup scallions, chopped
- 1 egg, lightly beaten
- 1 Tbsp vegetable oil
- 2 Tbsp of kimchi juice
- 1 tsp red pepper flake
- Salt to taste
- 1 red chili, sliced
- Toasted sesame seeds
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 Tbsp maple syrup
- 1/2 tsp sesame oil
- 1 large clove of garlic, minced
- 1/4 tsp paprika
- 1/4 tsp cracked black pepper
- 1/2 tsp arrowroot flour (optional to thicken)
- In a medium bowl, combine water and flour and whisk until smooth.
- Add the beaten egg and kimchi juice. Fold in the chopped kimchi and green onions reserving a small amount for garnishing.
- Heat the vegetable oil over medium heat in a pan. Spoon in batter to create a pancake of your desired size. When edges are golden (approx. 3 minutes), flip to the other side. Repeat the process until all batter has been used.
- Serve warm garnished with green onions, sliced chili peppers, and toasted sesame seeds. Mix all ingredients of the dipping sauce and serve on the side or drizzled over top.