Birth of a kimchi pancake

Birth of a kimchi pancake

We were looking through old food photos and recounting the hot favorites at our weekly Korean restaurant. “Omg, that kimchi pancake looks so-oo yummy I wanna eat it right now,” Hip2bDaughter2 cries, threatening to print out the photo and eating it! No-oo-ooo!

Seems like we’ve all fallen in love with Korean pancakes at various points of our frequent Korean eat-outs. I mean, what’s not to love? They’re savory and crispy, very delicious, totally addictive. Problem is I have no freakin’ idea how to make a Korean pancake. I tried to once but that pancake fell apart on me and that was it, I said, no more homemade pancakes!

But here’s the thing, whenever my kids mention something they like to eat, I’d either take them out to eat it or I’ll cook it for them, even if it means having to learn how. That’s the kind of mom I am, and this is exactly what happened here.

Spurred on by those sad puppy eyes and the success of my homemade bibim-naengmyeon, I figured heck, I got this! Time to roll up those non-existent sleeves and dive straight into the batter. There’s no looking back now. And that’s how my first successful kimchi pancake came about.

Birth of a kimchi pancake

I wasn’t sure what to expect so I whispered to the pancake as it sizzled in the pan. “Don’t fall apart on me, don’t fall apart on me!” That apparently did the trick and my pancake turned out perfect and so delicious.

“Tastes just like the one we ate at …,” sings Hip2bDaughter2 happily. And that was the encore which got me making another kimchi pancake for dinner that night…

Birth of a kimchi pancake

… and another two more for lunch the next day which we gobbled up like savages while they were hot and crispy. Man, I gotta say this kimchi pancake was something else. It tasted authentic, is what I meant to say. It transported us right back to our weekly pa jeon sans the 700% markup. Score!

Cold spicy buckwheat noodle bowl

Cold spicy buckwheat noodle bowl

Our barbecue buffet lunch reminded me of how much I miss our almost weekly bibim-guksu which, by the way, isn’t guksu (noodle soup) but naengmyeon (cold spicy noodle). Anyhoo, I’ve been talking about it endlessly a-and well, it’s no use talking about it, let’s do it! *rolls up sleeves* (Oops, I’m wearing a tank top!)

Yup, I finally got down to cooking bibim-naengmyeon. This was after several blatant promotional campaigns to generate interest in this meal idea. You see, I was practically the only one who was crazy about that bibim-guksu while everyone else was just kinda meh. Yup, it took a while but I did eventually win them over.

I set to work creating my giant bowl of buckwheat noodles on a bed of white and purple cabbage piled high with cucumber and seaweed with the obligatory half-egg perched atop that fiery homemade sauce. I love how appetizing this looks.

Cold spicy buckwheat noodle bowl

Yeah, I know, you diehard Korean food fans are probably shaking your heads and going, “You know, she was doing so well up until the cabbage. So what’s with the cabbage? It has no business being there”. And you’re right, that cabbage has no business being there at all. I really do try but I’m just not very good at following recipes!

I wanted to have a bit of fun with my bibim-naengmyeon – add a bit of color here, a bit more bite there and a bit more veggie never hurt anyone. And you gotta trust me, the cabbage didn’t taste weird at all. In fact, all the flavors blended into one huge fiery mouthful, neutralized nicely by the sweetness of the cabbage. Downright delicious.

Cold spicy buckwheat noodle bowl

In the end, this brainchild of mine worked out really well. It not only looked tasty, it was totally tasty. The same people who needed convincing are the ones now calling for an encore. Now that must mean something, right? Muax! I love you, guys!

Not your wimpy skimpy shrimp scampi

Not your wimpy skimpy shrimp scampi

We’ve had shrimp scampi pasta three times in these two weeks. If something tastes good, just cook it again, and again, that’s how we roll. Nothing wrong with that. And it’s all because we recently started buying tail-on frozen shrimp that’s been cleaned and deveined instead of the cooked shrimp we usually buy.

These raw shrimps are great because they go straight from the freezer into the pot with very little thawing required. I usually soak them in a bowl of water for a few minutes to remove the icicles and to soften them just a little.

Cooked shrimps will shrink quite a bit when cooked. Lol I like that – when cooked shrimps are cooked!! What the heck am I saying? Anyhow since they’re already cooked, I can’t leave them in for too long or there’ll be nothing left to eat. But these raw shrimps don’t shrink all that much and still pack a mouthful when fully cooked.

Not your wimpy skimpy shrimp scampi

My experience with shrimp has left me completely unimpressed. I don’t eat live seafood and rarely cook shrimp at home. The only shrimps I eat are probably the ones in eat-out noodles, etc. and even then, those are always either minuscule or stale. So I’ve learned not to expect much. If I can see the shrimps without a magnifying glass and they don’t disintegrate when chewed on, I’m laughing!

This shrimp scampi pasta is Hip2bDaughter1’s creation tossed with love and cherry tomatoes. And those are not your regular wimpy skimpy shrimps. They’re plump, juicy and pack a crunch and a bounce. Three times in two weeks ain’t much *winks*. Keep it coming!

Not your wimpy skimpy shrimp scampi

Related Posts with Thumbnails