I was going through my list of things that I would get around to trying. Kimchi and Korean seafood pancake were on it. Last weekend, I made kimchi salad according to this recipe. It was quite tasty. This week, the leftovers became kimchi fried rice.
Kimchi Fried Rice
- 2 cups leftover kimchi, chopped
- 3 large eggs
- 1 small onion
- 1 lb ground pork
- 3-4 cups cooked rice
- oil for frying
- salt and pepper
- soy sauce
Beat eggs and add a dash of salt. Scramble and chop. Saute the onions in a little oil until slightly cooked. Cook ground pork in a pan with a little oil until browned. Season with salt and pepper. Add a few tablespoons of oil to a wok. Add the cooked rice, breaking up the chunks until it is warm. Add the eggs, onion, meat and kimchi to the rice. Add dashes of soy sauce to taste. Cook until heated through.
This week I tried to make Korean seafood pancake, or haemul pajeon. I followed this recipe. Well, most of it.
I used a package of small frozen shrimp and small scallops for the seafood. I actually found the Korean pancake mix at the Korean grocery store. By the way, sweet rice flour is also known as glutinous rice flour. Note that it doesn’t actually contain gluten! I think it refers to the rice being sticky.
I decided, that because the only large frying pan I owned is 12″ to fry twice instead of three times. A bit of a mistake. The pancake fell apart when I tried to flip it. I’ll need to follow the instructions with my new 8″ Calphalon pan or buy a 10″… Decisions. Oh well, it turned out tasty.
