With the news of Gourmet‘s imminent closing, it only seemed fitting to try one of their recipes this week. Looks like I picked the right one; this recipe for sweet potato and kimchi pancakes is awesome — an instant favorite.
I’ve been wanting to make these ever since my friend Danielle and I visited Buddha BBeeQ on the Upper East Side. As an appetizer, we shared a plate of crispy kimchi pancakes:
Gourmet‘s version includes the addition of sweet potato, which lends texture and a hint of sweetness (plus a wallop of nutrients). Here’s what you need:
1 lb sweet potatoes
1 cup packed kimchi, thinly sliced
1 1/2 tsp chopped garlic
1-2 serrano chiles, chopped
1 cup scallions, thinly sliced
1 egg
1 tsp salt
3/4 cup flour
* 1/2 cup vegetable oil (see below)
Making the pancakes is easy — the bulk of the work is peeling and julienning the sweet potatoes with a slicer.
Then combine the sweet potato with the rest of the ingredients through the flour. Let rest for 5 minutes, and stir again.
The recipe calls for 1/2 cup of oil, but you really don’t need that much, especially if you’re using a nonstick skillet. To make this even healthier, I also used olive oil, rather than vegetable oil.
So now all you need to do is heat up a few tbsp of oil in a skillet or griddle on medium-high heat, then take batches of the potato mixture and flatten them out to about 1/4 inch thick. You can make these whatever size you like; I did one large pancake and made the rest smaller.
Cook for 1 1/2 – 2 minutes until one side’s golden brown, then flip it over and do the same on the other side.
Drain the pancakes on a paper towel, and serve with a soy-vinegar dipping sauce. That’s all there is to it. Really simple.
These were meant as a snack, but they were so good, they ended up being dinner.
They’re like zingy latkes. Even if you’re not a huge fan of kimchi, I’m betting you’ll like the pancakes; the intense flavor of kimchi is toned down by the other ingredients. And with a small amount of oil, they still came out golden and crispy on the outside.
I love this recipe. LOVE it. Can’t wait to make it again. Thanks, Gourmet!
Sweet Potato and Kimchi Pancakes
With the news of Gourmet‘s imminent closing, it only seemed fitting to try one of their recipes this week. Looks like I picked the right one; this recipe for sweet potato and kimchi pancakes is awesome — an instant favorite.
I’ve been wanting to make these ever since my friend Danielle and I visited Buddha BBeeQ on the Upper East Side. As an appetizer, we shared a plate of crispy kimchi pancakes:
Gourmet‘s version includes the addition of sweet potato, which lends texture and a hint of sweetness (plus a wallop of nutrients). Here’s what you need:
1 lb sweet potatoes
1 cup packed kimchi, thinly sliced
1 1/2 tsp chopped garlic
1-2 serrano chiles, chopped
1 cup scallions, thinly sliced
1 egg
1 tsp salt
3/4 cup flour
* 1/2 cup vegetable oil (see below)
Making the pancakes is easy — the bulk of the work is peeling and julienning the sweet potatoes with a slicer.
Then combine the sweet potato with the rest of the ingredients through the flour. Let rest for 5 minutes, and stir again.
The recipe calls for 1/2 cup of oil, but you really don’t need that much, especially if you’re using a nonstick skillet. To make this even healthier, I also used olive oil, rather than vegetable oil.
So now all you need to do is heat up a few tbsp of oil in a skillet or griddle on medium-high heat, then take batches of the potato mixture and flatten them out to about 1/4 inch thick. You can make these whatever size you like; I did one large pancake and made the rest smaller.
Cook for 1 1/2 – 2 minutes until one side’s golden brown, then flip it over and do the same on the other side.
Drain the pancakes on a paper towel, and serve with a soy-vinegar dipping sauce. That’s all there is to it. Really simple.
These were meant as a snack, but they were so good, they ended up being dinner.
They’re like zingy latkes. Even if you’re not a huge fan of kimchi, I’m betting you’ll like the pancakes; the intense flavor of kimchi is toned down by the other ingredients. And with a small amount of oil, they still came out golden and crispy on the outside.
I love this recipe. LOVE it. Can’t wait to make it again. Thanks, Gourmet!