Recently (yesterday, actually) I discovered the local Korean supermarket near my house and I knew I had to check it out myself. One thing I don’t really like about living in Little Saigon is that everything (and i mean EVERYTHING) has some kind of Vietnamese influence in it; now there’s nothing wrong with that in itself, but it gets kind of boring after a while. Every restaurant and business has some sort of Vietnamese fusion, which is nice once in a while, but not so much every day. When I saw that there is a supermarket nearby that I recognized as purely Korean, naturally I jumped for joy! It didn’t really help that I had been craving Korean food for a while either…
Today Robert and I made Kimchi Scallion and Potato Pancakes with Kalbi Beef Lettuce Wraps. Talk about your epic breakfast!
Marinating the meat.
Pancake batter and scallion kimchi.
Makin’ pancakes 🙂 These came out really soft and eggy on the inside, and crispy crunchy around the outer edges.
Our epic breakfast set up!
Makes a delicious meal enough for two hungry tummies.
Kimchi Scallion and Potato Pancakes
makes 6 medium-sized pancakes
1 medium russet potato
1 cup kimchi scallions, cut into bite-size pieces
1/4 cup kimchi broth (pickling juice)
1 1/4 cup flour
2 large eggs
3/4 cup water
1/4 tsp salt
soy sauce, for dipping
Grate potato and soak grated potato in cold salted water (to keep from browning). In a medium mixing bowl, combine egg, water, salt, kimchi broth, and flour. Mix until smooth. Drain grated potato, squeezing out any excess water. Toss potato and scallions into batter, mixing until combined.
In a large skillet or griddle, coat surface with oil and heat over medium high heat. Ladle out and flatten batter to make a 4-5″ sized pancake. Cook 2-3 minutes on each side, and then until center is completely cooked. Repeat with the rest of the batter.
Kalbi Beef Lettuce Wraps
Makes 6 wraps
1 Tablespoon canola oil
10 oz beef rib eye, sliced thin
1/4 medium onion, sliced thin
3 cloves garlic, sliced thin
1 cup (store-bought) Kalbi beef marinade
2 Tablespoons dark sesame oil (you can add more to taste)
1/2 head green leaf lettuce, washed and patted dry
In a large bowl combine beef, onion, garlic, sesame oil, and marinade sauce, then let mixture marinate for 20-30 minutes. In a large skillet, bring canola oil to medium high heat, then (carefully!) add meat/marinade mixture to pan, with all its juices. Liquid will have a tendency to sputter, so be cautious and don’t do this wearing your favorite shirt! Cook meat until beef and onions are carmelized and fully cooked.
For assembly, take one leaf of lettuce and fill halfway with a few pieces of meat and onion. We also topped our lettuce cups with some more kimchi, cause that stuff just makes for some good eats!