Happy Pancake Day! As it’s Pancake Day, I thought I would write up the recipe for the Kimchi Pancakes and Cucumber Salad for my vegetarian February dish! 🙂 Last year back in February, I went to a Korean Cooking course and loved it! I leant a couple of dishes and thought I would try making some of the side dishes by myself. I love attending live cooking lessons and meeting new people in the classes. Also, the teacher gives you great cooking/baking tips and you learn so much rather than through a virtual experience. Hopefully, when the COVID-19 situation calms down and we can be more social and events can take place, I would love to attend more lessons to gain more cooking/baking skills. At that moment, i have got so many gift experience vouchers that I am unable to use due to all the lockdown and restrictions we had last year so hopefully later on the year, we are able to use them!
I made two sides: Kimchi Pancake – Kimchi Jeon and Cucumber Salad – Oyee Muchim. Both of these are very simple to make and doesn’t take long to prepare! The recipes are using basic ingredients that you can find in your store cupboard, the only thing that you need to buy is the Kimchi which can be found easily in the World Food section in the grocery stores. I am pleased to say that both dishes were delicious and flavorsome and it turned out really well!
Kimchi Pancake ingredients – Half cup chopped kimchi, half cup chopped spring onions, half cup batter (made of 1/3 plain flour, 1/3 corn flour, 1/3 panko breadcrumbs), 1x tsp chilli powder, 1/4 tsp salt, 1/4 sugar, half cup of cold water and 1x tbsp vegetable oil. You might want to have a sprinkle of sesame seeds to finish on top.
Dipping Sauce – Mix 1x tsp of soy sauce, 1 x tsp vinegar, 1/2 tsp chilli flakes, 1x tsp spring onion and 1/4 tsp sugar.
Method: Put in and mix all the ingredients in a bowl except the oil. Heat the oil in pan, once well heated, pour and spread the mixture. Press thin and make a round shape and flip it over when the bottom is well cooked. Sprinkle some sesame seeds on top and serve with the dipping sauce.
Cucumber Salad ingredients – Half a cucumber, 1x tsp soya sauce, 1/2x tsp sesame seed oil, 1/4x tsp sesame seeds, 1/2xtsp chilli powder (you can add more chilli if you like it hot), 1/2x tsp minced garlic and 1/2x tsp chopped spring onions.
Method: Cut the cucumber into half moon shape, 5mm wide and put into a bowl. Mix everything together except for the sesame seeds as you want to add this at the end when you are serving your dish. It is best to make it in advance so that you can chill this in the fridge and for the cucumbers to marinade. You can always add more to the marinade so just taste it and see what you need to make it delicious! 🙂
Aunty G's Kitchen 