Wednesday, June 29, 2016

Seafood Pancakes (2)

Cooking in the summer is kind of like torture. Standing over a stove or even a grill seems almost rude. So, I don't really like to make anything that requires a lot of simmering or babysitting; I want something kind of quick and easy and that's where Korean pancakes come in. I shared a seafood pancake recipe a few years ago, but I thought it was time for an update. Usually, I just redo a post to make it prettier but this time, I have an added ingredient and step that changes this pancake into something really awesome. It's not necessarily that noticeably visible, but it is definitely obvious texturally.
Ingredients [yields 2 large pancakes, serves 4 to 6 as an appetizer]:
1 small zucchini, grated
¼ onion, sliced
2 cloves garlic, minced
1 long hot pepper, sliced
2 scallions, sliced
½ cup mixed frozen seafood
2 eggs
½ teaspoon salt
1 cup flour
¼ cup water
¼ teaspoon sesame oil
½ cup grated potato (frozen works great)
+ oil for frying

Monday, June 27, 2016

Young Radish Kimchi | Chongak Kimchi (총각김치)

This is an exciting post for me because it's one of my favorite types of kimchi ever. My mom would attempt to make this once a year, but if we missed the baby radish season, we were out of luck. Honestly, I'm a terrible food blogger because I think the baby radish season might be over at this point so this post is somewhat moot. But, maybe you can save it for next year?

The reason I love this kimchi is because the actual radish portion is crunchy and awesome, like diced radish kimchi, but it's got a slightly crisper texture because the radish is young and the greens portion is delicious too and offers a yummy textural contrast. Mom would always cut it up with scissors and I would always dig around for my favorite part, which was the joint between the radish and the greens; I loved getting a bite with both.

It's sort of silly to share kimchi recipes because they're basically all the same. You grab a vegetable (like cabbage, cucumbers, greens, radishes, whatever you like), brine the vegetables until they're limp, rinse them off and drain them well, then season them with lots of garlic, scallion, ginger, gochugaru, and some sort of salt - whether it's actual salt or fish sauce or salted shrimp - and then leave to pickle at room temperature before refrigerating and serving. But I guess if you're not Korean, it's worth learning all of the different traditional kinds before you delve off into a world of kimchi experimenting.
5 lbs. young radish
½ cup salt
¾ cup rice flour
1 cup water
10 scallions, chopped
3 tablespoons minced garlic
1 tablespoon minced ginger
¼ cup fish sauce
¼ cup sugar
½ to ¾ cup hot pepper flakes
2 tablespoons salted shrimp

Friday, June 24, 2016

What I Ate: Mini Scotch Egg

This particular recipe was an exercise in patience and was totally not worth the effort. Basically, I'd rather make full-sized scotch eggs for the rest of my life than deal with the hell that is soft boiled quail eggs ever again.
I honestly thought quail eggs would be so adorable; it turns out, they're just a pain in the ass.
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