Kimchi Pancakes with Dancing Fish Flakes – Food Wishes

Kimchi Pancakes with Dancing Fish Flakes – Food Wishes

hello this is chef john from food wishes
comma will kimchi pancakes that’s right welcome to another episode
of what to cook and eats when you have no idea of what you want to cook and eat
since not only is this fast inexpensive and easy to make it is also extremely
delicious and very versatile plus as you’ll see it comes topped with dancing
fish flakes which we will get to eventually but first let’s go ahead and
begin with the star of the show some kimchi which is the wise man once said
smells like hell tastes like heaven in what you see here are the contents of a
12 ounce jar which I’m draining over a bowl and not only because that’s gonna
make this a lot easier and less splattery to chop but also because we’re
gonna use some of that intensely flavored juice in the batter so we’ll go
ahead and set that aside for now well we proceeded to chop up this kimchi as fine
as we want and I think a pretty solid strategy here would be to do it small
enough so it integrates well into the batter
but not cut it so fine that we’re not exactly sure what it is and right here
you’re gonna see exactly how fine I wanted to chop mine okay pretty small
but still very identifiable is a little pieces of kimchi and then once our
kimchi has been conscientiously cleaver we can move on to the rest of the batter
which is going to include one large egg as well as a nice big splash of our
reserved kimchi juice plus a little bit of water and by the way if you want this
spicier and you have enough of it you could use all kimchi juice here and then
to balance the heat and tankiness of that kimchi we’ll add a little touch of
brown sugar as well as a pinch of salt and then we’ll finish up these mostly
wet ingredients with a little drizzle of sesame oil okay not too much maybe just
like half a teaspoon and then once that Sam will go ahead and take a whisk and
give this a mix before we move on to adding the only non cabbage vegetation
here which would be a handful of sliced green onions and once that’s in we’d go
ahead and transfer in our chopped kimchi and by the way anything else we’re gonna
add to this alright if you have some leftover veggies go ahead and chop those
up and throw them in this is one of those recipes that just begs for you to
adapt it to your tastes I mean you are of course the Kevin Bacon of your Korean
pancake making so go ahead and toss in whatever you want
including since we just mentioned it bacon and then to finish this up we’ll
go ahead and stir in our flour and basically as soon as this is all mixed
up we’re done so this really is an extremely easy recipe and if we want we
could wrap this up and pop it in the fridge until we’re ready to eat
or we could head to the stove and fry plan these pancakes over medium-high
heat in a little bit of vegetable oil and like any pancake recipe you can make
a couple big ones or a whole bunch of small ones but for the purposes of this
video I’ll just make a medium one and once our batters been spooned in all we
need to do is cook these for two or three minutes per side or until they’re
beautifully golden brown and hopefully a little bit crispy around the edges so I
gave that first side about three minutes or so before flipping it over and we’ll
give that about the same amount of time on the other side and I should probably
mention the style of these pancakes I like are the ones that have kind of a
crispy surface and they’re a little bit crunchy around the edge but the inside
still stays kind of tender and moist but if you want you can do these with less
liquid in the batter and you get something that’s a little firmer and a
little denser and we’ll talk about that a little bit on the blog but anyway like
I said we’ll give those two or three minutes per side at which point we’ll
transfer that onto a warm plate and move on to by far the most entertaining part
of this whole recipe because while you can eat these as is what we’re gonna do
is garnish the top with bonito flakes which believe it or not or thin shavings
of fermented dried fish and as soon as we sprinkle these on our hot pancake
they’re gonna start to dance oh yeah we’re also gonna put on some
green onions but nobody cares because look at those fish flakes dance and
what’s happening here is the heat from the pancake is basically reanimating the
fish and those little pieces actually come back to life for a few seconds or
at least that’s what I like to think is happening and of course if you whi can
grab a fork and dig right in but you really shouldn’t you should just stare
at this for a minute or two because bonito is neato if you have any young
kids in the house this is really gonna freak him out let me forget kids even
the adults are gonna freak out so I never don’t find this incredibly
entertaining but eventually we’re gonna lose interest and grab a fork to dig in
although first we’ll check for Chris penis since fork don’t live
oh yeah that sounds right and as awesome as the texture and the visuals are the
taste is just as incredible I mean we’re talking spicy tangy a little bit salty
along with a little bit of sweetness you get from that caramelized fermented
cabbage that you really cannot recreate any other way plus we didn’t just
sprinkle on that bonito for appearance sake those also add a whole other level
of deliciousness and no believe it or not they don’t really taste fishy I mean
if you stick your nose in the bag they kind of do and a low tide sort of way
but the taste is something that’s very mean iver e savory or as my foodie
friends would describe it they have a lot of umami so please do not be afraid
I mean if you’re gonna eat kimchi you might as well eat bonito – oh by the way
the bar I had these in San Francisco for the first time ever
also squirted on some spicy mayonnaise before they put down the fish flakes
which was very delicious and made these elaborate er so even though I didn’t do
that this time something to keep in mind and above and beyond I’m making this as
an appetizer or snack like I did here this would also make a beautiful side
dish for some grilled meats Korean barbecue in particular or what about is
a base for a couple eggs oh yeah now that would be a nice breakfast but
anyway that’s it my take on kimchi pancakes like I said the intro these are
the perfect things to make when you have no idea what to make and you get home
from work and it’s getting late in you’re frustrated and possibly hangry
you whip up a batch of these and suddenly all is right with the world
which is why among other reasons I really do hope you give these a try soon
so head over to food wishes comm for all the ingredient amounts of more info as
usual and as always enjoy you you

100 thoughts on “Kimchi Pancakes with Dancing Fish Flakes – Food Wishes

  1. This pancake needs some type of sauce. You mentioned a Japanese mayo, which would be great maybe mixed in with Siracha.

  2. Watch for MSG in the kimchi. I have been eating kimchi for years and it seems like the best tasteing is made with out MSG.

  3. If this works with kimchi, it should work with sauerkraut as well, right? (with more seasoning of course) I kinda like a combination of sauerkraut with smoked meat…

  4. Amazed to find that Bonito Flakes are available in Birmingham UK. There again, knowing Wing Yip, expect the impossible. Pig’s uterus anyone?

  5. Thank you for giving me more ideas for using my dear own kimchi. Thus far, I’ve made kimchi jigae (stew) and fried rice with kimchi etc.

  6. Can I request a frutti di mare, best recipe chef john could come up with? Can I also request likes to have this on top for chef john to see. Y'all should eat fruitti di mare either with red sauce or garlic clear/white sauce.

  7. By any other name, this is just a Korean riff on a Japanese classic: okonomyaki. It's the technique of mixing the 'batter', and the wide variation of additives, that opens a whole new world of possibilities. Thanks Chef John!!

  8. So funny Chef John mentioned eggs near the end! The whole time I was thinking, "I bet that would be amazing with a fried egg on top!"

  9. This is pretty legit. Good quality kimchi is obviously the key, like how any potato dish starts with good potatoes

  10. lol u made this so sophisticatedly~ i literally just hack the kimchi and mix with egg, flour and water and sometimes dip in soy sauce and vinegar. no draining or sugar or bonito flakes, but this looks delicious!

  11. You're basically just making these to torture purists, right? You lay in bed at night and go … "How can I bastardize both kimchi-jeon, and okonomiyaki, at the same time, and piss food nerds off royally?"

  12. For some reason that makes me wish it had crawfish in it. Can you make a crawfish pancake? I don't know if it's a thing but it should be. Thanks please.

  13. Soo… we're draining the liquid from kimchi to put drained kimchi and it's liquid back into one bowl….. makes sense…

  14. I've made this a few times with bacon. It tastes so much better with it than plain.

    Also, check out Maangchi's channel if you want some more ideas for Korean pancakes (jeon). I've made a few of them, and her recipes are by far my favorite

  15. i really should respect your taste and i know you're great chef… but kimch with gatsuobushi? oh no.. two ingredients are too string to be mixed together and they kill their own flavor and tasts… i love kimchi and i dislike gatsuo but together? hmmm….

  16. Kimchi is definitely an acquired taste. Most Americans have never tried kimchi because they can't stand the strong smell. But if you can get past that initial smell, it really is wonderful and adds a nice kick to many Asian dishes like stir fried rice. In fact, nowadays a lot of Thai and Vietnamese restaurants are incorporating kimchi into their cuisine as well.

  17. I just found you and I love your choices and narration. Nice and EASY to understand, great for people like me, I usually do not like to cook. I made your potato casserole and the whole family LOVED IT. THANK YOU!!! I AM A FAN!

  18. Just made these yesterday for a Christmas dinner party with friends. They were a big hit even though most of the crowd wasn't much into spicy things.

    I made them as little individual finger-foods. A tablespoons-worth still spreads out into a plump little silver-dollar(or bigger) size pancake.

    I did find that you need to cook them quite well, so I would recommend low heat to medium heat at most. They took almost a half hour in the oven at 400, so I switched to a frying pan and they still took a while to really firm up — even at tablespoon-size. By the time the flour inside was cooked, the outside was dark brown, veering toward scorched.

    Anyway, delicious, and I will absolutely make them again. However, I will probably try to get two frying pans going at the same time, both on low heat, and have a lot of patience.

  19. Taste kind of fishy…in a low tide sort of way. Brilliantly apt. Conjures up the shore in Littlehampton as the tide ebbs.

  20. You are the Marines of your sardines! Hello Chef John! Would you do a twist of an MRE,just for fun. The insides of a 20-30 yro tin of sardines is as murky as charred chicken au wine. Please define ''buttermilk''.

  21. I was looking to see if you had an okonomiyaki recipe when I came across this. Now I'm wishing I had some kimchi in my refrigeratory to spice up my okonomiyaki.

  22. What if you did a sauce using ground Bonito, mirin, soy and sugar. It is used with agedashi which is very tasty indeed. Sometimes that dish is served with grated daikon. So yummy

  23. Have you considered making Okonomiyaki? While it is similar in a number of ways, it has its own peculiarities, especially in that there are two very different types (Osaka and Hiroshima styles).

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