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.