KOREAN KIMCHI PANCAKE

Yield: About 30-36 small pancakes - 10-12 portions

Ingredient Amount

Dough:

325 grams All Purpose Flour

400 g soft tofu. drained and mashed by hand

120 ml kimchi juice, squeezed from cabbage kimchi scraps

160 g gochujang

80 g doenjang

60 ml filtered water

4 cups cabbage kimchi scraps, squeezed dry - save juice - and coarsely chopped

80 g green jalapenos, stems and seeds removed, minced finely

140 g red Fresno peppers, stems and seeds removed, minced finely

Vegetable oil as needed for frying/griddling

Method

1. Combine kimchi juice, water, gochujang, doenjang.

2. Add mashed tofu, minced peppers, and kimchi to liquid. Then add flour and gently fold together to form a dough. It may appear dry at first, consult with chef.

3. Spoon out 30 g portions of dough mixture onto a parchment lined pan. Three 30 gram portions per serving.

3. Heat a cast iron griddle to medium heat, coat liberally with oil.

4. Near service, begin frying cakes. Placing 30 gram portions on hot, oiled griddle, press dough onto griddle, using oiled parchment paper to press down.

5. Cook over low heat until golden brown on bottom, turn over and brown on other side. It may be necessary to add more oil to achieve a "sizzle". and crisp exterior.

6. Remove from pan onto warm plate with steamed cabbage rolls and two dipping sauces – Korean red pepper sauce and sweet soy/vinegar sauce.(acquire red pepper sauce from team 5)

7. Serve with Mixed Grains and Rice

MIXED GRAINS AND RICE

Yield: 10 portions

Ingredients Amount

Fermented black beans ¼ Cup

Adzuki beans ¼ Cup

Farro ¼ Cup

Medium grain rice 2 Cups

Method

1. Soak Fermented black beans in cold water for at least two hours to desalinate. Drain, pat dry, reserve for later use.

2. Place adzuki beans and spelt in separate small pots, cover with water, and simmer until tender. Drain and reserve.

3. Rinse rice well, soak for 1 hour, steam until tender

4. When rice is cooked, gently fluff in other ingredients and hold warm for service.