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An invitation to the home of True Blood co-star Kristin Bauer van Straten—interviewed in VT’s July/August 2014 issue—isn’t required to enjoy a favorite dish that she and her husband learned to make attending a cooking class at Spork Foods. The owners and operators of the L.A.–based vegan cooking enterprise, Jenny Engel and Heather Goldberg here provide the recipe for their Kimchi and Scallion Pancake. “You don’t need to go to a fancy market to get ingredients for this dish, but your guests may think you did!” say sisters Engel and Goldberg, who serve it as an appetizer or side. “When serving, slice this big beauty into wedges with a pizza cutter for splitzies.”
Kimchi and Scallion Pancake
1/2 cup kimchi, packed and roughly chopped
1 Tbs. kimchi liquid
1 stalk scallion, thinly sliced, plus more for garnish (optional)
1 tsp. organic evaporated cane sugar
2 tsp. tamari, plus more for serving (optional)
1/2 cup filtered water
1 tsp. roasted sesame oil
2 tsp. freshly grated ginger
1 Tbs. mirin
1/2 cup organic whole-wheat pastry flour
3/4 cup organic un-bleached all-purpose flour
1 Tbs. neutral-tasting high-heat oil (preferably refined coconut)
1. In a large mixing bowl, add chopped kimchi, kimchi liquid, 1 stalk sliced scallion, sugar, 2 teaspoons tamari, water, sesame oil, ginger, and mirin. Whisk until uniform.
2. Add flours to mixture, and gently whisk to incorporate.
3. Heat a 9-inch non-stick skillet to medium-high. Add oil, and tilt pan to coat. Pour in pancake batter to cover entire skillet. Cook 3 to 4 minutes. Flip, and cook about 3 minutes more, pressing with a spatula to crisp pancake.
4. Cut into wedges. Sprinkle with scallions and tamari, if using. Serve warm.
Recipe © Spork Foods, 2012