Kimchi Potato Latkes

December 4, 2018 · by ·

As you know, I’m always looking for ways to shake up the traditional potato latke. From butternut squash to wild mushroom, I’m always looking for something new. Today, I happened to eye the jar of kimchi sitting in my fridge. I’ve made Korean pancakes in the past, so I had a hunch that a kimchi latke would work well. Kimchi is added to a variety of traditional pancakes, so the addition of shredded potato isn’t far off. A traditional kimchi potato pancake is called Gamjajeon and is really not far off from a latke.

So I shredded up some potatoes, carrot and onion. Then mixed in some kimchi that I had pulsed in the food processor, some scallions, eggs, flour, salt and pepper. I formed them into latkes and fried away.

I’m super happy with the extra cripsy and tasty result. Highly recommend that you try it out!

Kimchi Potato Latkes
 
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Ingredients
  • 2 potatoes, peeled
  • 1 small carrot, peeled
  • 1 small onion, peeled
  • 1 cup kimchi
  • 3 scallions, chopped
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 eggs
  • ⅓ cup flour
  • oil for frying
Instructions
  1. Shred the potatoes, carrots and onions in food processor
  2. Separately, chop the kimchi in food processor
  3. Mix the veggies with the kimchi in a mixing bowl
  4. Add in the scallions, salt, pepper, eggs and flour
  5. Heat up the oil in a pan on medium high
  6. Form into latke patties and fry - a few minutes on each side until crisped up
  7. Drain on cooling rack and paper towel lined baking sheet
  8. Enjoy with your favorite latke topping

Filed Under: Appetizers, Chanukah, hanukkah, Vegetarian · Tagged: , , , , , ,

Kimchi Hamentashen Dumplings

February 24, 2014 · by ·

kimchi-hamentashen

The Jewish holiday of Purim will be upon us in a few weeks, and I’m in that creative zone thinking about what to prepare. Purim is a very lighthearted holiday. You can learn more about it here.

One of the foods that we traditionally eat on Purim are hamentashen. They are usually triangular filled cookies made to represent the evil Haman from the holiday story. I’ve been making these little cookies since I was a kid, but in the past few years, I’ve been trying to balance the savory and the sweet when making my hamentashen for the Jewish Holiday of Purim. This year was no different.

I’ve been brainstorming various flavors this year and hope to share a few of them with you over the next several days.

This hamentashen came about because I’ve been wanting to make traditional Korean Mandu for a while now. I’m also a huge fan of Kimchi – and from that, kimchi dumplings, of course. It dawned on me last week, that I could possibly turn it in to a hamentashen of sorts. Both are always filled and shaped. Why not? I made some vegan  daikon kimchi a few weeks ago, so these dumplings came together quickly.

I decided to cook them potsticker style so that I could keep the hamentashen dumplings up right, so that it looked like a traditional hamentashen where you can see the filling.

I started by quickly stir-frying some tofu with ginger and garlic. Next, I added in some grated carrots, scallions and Napa cabbage. Once that mixture had softened, I added some of my special radish kimchi. I added enough that it was would contribute a lot of flavor to the mix, but I didn’t want the kimchi to overpower or overheat the dumpling. The smell coming off of the pan is amazing! I seasoned with a small amount of salt – about a teaspoons.

dumpling-filling

When the filling mixture was done cooking, I transferred it to a bowl and let it cool.

I placed a tablespoon of the filling in the dumpling wrappers and then pinched the round dough to form corners, like I’ve done in the past with my hamentashen cookies. I dabbed the corners with a bit of water mixed with corn starch. It helps glue the corners in a bit.

Shaping Kimchi Dumplings

Once I prepared several dumplings, I heated my pan with vegetable and sesame oils. I placed the dumplings in the pan and let them brown a bit. Once they were browned, I added some water to the pan and covered the pan to let them steam. I removed the lid when the water had evaporated.

Prepping and Cooking Dumplings

We then dug in.

Oh my. Now this is a hamentashen to enjoy and be proud of! Definitely making these dumplings and these hamentashen again.


Kimchi Hamentashen Dumplings
 
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Ingredients
  • 2 tsp. vegetable oil
  • 2 tsp. sesame oil
  • ½ lb. super firm tofu, diced small
  • 2 tbsp. ginger, peeled and minced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and grated
  • ¾ cup napa cabbage, chopped
  • ¾ cup daikon kimchi (veganized), chopped (can sub cabbage kimchi if you have that)
  • 2 scallions, sliced thinly
  • 1-2 tsp. salt - as needed
  • dumpling wrappers (I used around 30)
  • ½ cup warm water mixed with a 3 tsp. corn starch (to seal the dumplings)
  • 2 tsp. vegetable oil
  • 2 tsp. sesame oil
  • water for steaming
Dipping Sauce
  • 3 tbsp. tamari
  • 2 tsp. sesame oil
  • 1 tbsp. rice vinegar
  • chopped scallions
Instructions
  1. Heat up the 2 teaspoons of vegetable oil along with the 2 teaspoons of the sesame oil. Add in the tofu and cook for several minutes. Once the tofu is cooked a bit, add in the garlic and ginger.
  2. Let the garlic and ginger get fragrant, then add in the carrots, cabbage and scallions. Let them soften a bit.
  3. Next, add in the chopped kimchi. Stir everything together.
  4. Salt as necessary.
  5. Place a tablespoon of dumpling filling on the dumpling wrapper. Pinch in the corners and seal with the corn starch and water mixture.
  6. Repeat with more dumplings.
  7. Heat the oils in a large pan that has a fitting lid.
  8. Place the dumplings bottom down in the pan and let them brown a bit. Should take a couple of minutes. Once the dumplings have lightly browned on the bottom, pour about ⅔ cup of water in the bottom of the pan and cover pan with a lid to steam the dumplings.
  9. Let the dumplings steams until the water has evaporated completely.
  10. Transfer to a platter. Repeat with any additional dumplings.
  11. Dip the dumplings in a mixture of tamari, sesame oil, rice vinegar and scallions.
  12. Enjoy!

kimchi-hamentashen-dumplings-tall

Filed Under: Appetizers, asian, Jewish Holidays, Purim, Side Dish, tofu, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , ,

Seitan and Kimchi Quesadillas

April 24, 2013 · by ·

I may be a little obsessed with kimchi these days. Well, kimchi and sriracha. I seem to be adding them to everything. Sometimes both at the same time. Just loving the flavors that they create when added to a dish.

Another thing I am loving these days is this Korean/Mexican food craze that seems to be happening at various restaurants and food trucks. Everything on the menu looks amazing.

seitankimchi

The quesadillas I just made were inspired by some of those menus that keep popping up.




Seitan and Kimchi Quesadilla (serves 3-4 as an entree)

Ingredients:

2 tsp. canola oil
1 tsp. sesame oil
1 onion, onion
3 cloves garlic, chopped
1 tsp. ginger, chopped
8 oz. seitan, sliced
1 cup vegan kimchi
2 tsp. soy sauce
2 tsp. sriracha
2 tsp. hoisin sauce
1.5 cups shredded cheese – I recommend Daiya Cheddar or substitute with a Dairy Mexican blend
6 Tortillas (2 per quesadilla)
Additional 2-3 tsp. canola oil for frying the quesadilla

Directions:

Heat up the canola and sesame oil in a large pan.

Saute the chopped onions, garlic and ginger for about 3-4 minutes.

Add in the sliced seitan and cook for another 3 minutes.

Add in the kimchi and cook another two minutes.

Add in the soy sauce, sriracha and hoisin sauce and stir around so that everything is incorporated.

After a minute or two, remove from heat and set mixture aside.

Heat up the additional 2-3 teaspoons of oil in a fry pan.

Place your tortilla in the pan and layer some of the Daiya or shredded cheese then kimchi/seitan mixture then more cheese. Top with another tortilla and press down.

Let the bottom brown a bit and then flip over and brown on the other side. Each side takes just 2-3 minutes. When done, transfer to cutting board and slice in to wedges.

If you have some available, I highly recommend serving these quesadilla wedges along side some gochujang (Korean chili paste) as a dip.

Enjoy!

seitan-kimchi-quesadillas

Filed Under: korean, mexican, Vegan, Vegetarian · Tagged: , , , , , , ,

Kimchi Fried Rice

July 25, 2012 · by ·

I am having the kind of week where I don’t want to cook much and I want to eat simple comfort foods. I don’t want a complicated salad. I really don’t want to be in a hot kitchen prepping all evening.  For these kinds of days, I keep some cooked rice on hand. I put up a pot of basmati or sushi rice, and I know that it’s one less step for meal prep a couple of days later.

I hadn’t had a chance to do any major grocery shopping the other night. I did have a couple of veggies, some kimchi and some already cooked rice. I also had a carton of eggs. Perfect! Dinner would happen! I love runny eggs in pasta or rice. It always enhances a dish. I also have a special place for kimchi. I tend to make a huge vat of it in the summer and savor it as long as I can.
 
Kimchi Fried Rice
Ingredients:
1 tbsp. oil
2 tsp. sesame oil
1 onion, chopped
4 garlic cloves, chopped
2 tbsp. ginger, chopped
1 tbsp. korean pepper paste
1-2 carrots, shredded
handful of edamame or peas
1-2 scallions, chopped
2 cups kimchi, chopped
1 tbsp. roasted sesame seeds
1 tbsp. soy sauce
3 cups cooked rice, cold
2 tsp. salt
4 eggs
Directions:
In a large pan, heat up the oils.
Add in the chopped onion and ginger and cook for a few minutes. Add in the korean pepper paste and garlic and cook for a few more minutes.
Add in the chopped kimchi and cook a few minutes. Mix everything together. Add in the rest of the veggies. You can add more than what I suggested. This is what I had on hand. Once the veggies have softened for a couple of minutes, add in the rice and stir together.
Add in some soy sauce and a little bit of salt as well as the sesame seeds. You can even add in some red pepper flakes – depending on your desired heat level.When your fried rice is almost done, take out another pan. I know, I know. I also hate messing up another pan. This is worth it.

Heat up a bit of oil or pam in the pan. Crack an egg in to the pan and sprinkle with a dash of salt. Don’t cook too much.

Plat up your rice and serve with the sunny side egg on top. Make sure to keep the yolk runny. It’s worth it. Enjoy!

Kimchi Fried Rice
This recipe is featured on Foodie Friends Friday!
Filed Under: fried rice, kimchi, rice, Vegetarian · Tagged: , , , ,
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