Category Archives: Favorites

Recipe All - Favorites

Korean Pancake Pop-Up at Morningtide

12 25 17

It was a good day. We cooked, we gathered and we gave. A campaign that I came across on Instagram recently put together by 5 top food magazine editors (Bon Appetit, Cherry Bombe, Cooking Light, Food & Wine and Saveur) became reality. Huge thanks to my friend Lisa at Morningtide shop (opened in Fall 2017), we were able to make it happen. With everything that is going on around us, especially during holiday season, I feel like being able to pull through with your plan and just showing up is a huge success.

With very little time to prepare and promote the event, I decided to keep it really simple and make Korean pancakes (made-to-order)! I prepared two types: Kimchi and Chives/Green Onion/Perilla. They were both equally popular at the pop-up. So I’m sharing a quick write-up of the recipe for how to make your own batter at home and make your own magic sauce to go with it. You can make the kimchi pancake with the same batter. I recommend using less water in the batter for kimchi since kimchi juice will add water so it will be thinner than the recipe you see below. Hope you love it.

If you would like to join the force #cookgathergive, you still have time until Dec 31 to take part!

Photography by Sarah M. Park

KOREAN CHIVES ONION PANCAKE (부추부침개)34 pancakes
INGREDIENT
1 cup chopped Korean chives
½ cup chopped Korean large green onion (pn. Dae Pa)
¼ cup chopped Korean perilla (pn. Kkennip)
grapeseed oil

BATTER
2 cups all purpose flour
1 tsp granulated garlic powder
1 tsp granulated onion powder
½ tsp fine sea salt
2 cups water

DIPPING SAUCE
¼ cup soy sauce
1 tbsp brown rice vinegar
1 tsp sesame oil
1 tsp grounded sesame seeds
1 finely chopped green onion
1 finely chopped Korean green chili
1 tsp gochugaru (red chili flakes)

PREPARATION
Chop all three ingredients (chives, green onion and perilla) in about 1” size. Make the pancake batter by mixing the ingredients with water. Mix until batter is smooth without over mixing. Add the chopped ingredients and season lightly with salt. Make the dipping sauce and set it aside.

INSTRUCTION
Add about 1 tbsp of grapeseed oil in small non-stick skillet (about 8” size) on high heat. Add the mixed batter (about 1 scoop of ladle) and spread it out thin all the way to the edge. Cook it on high heat for about 3-5 min then flip over and lower the heat to medium. Press down with the spatula the middle and edges so it will cook thoroughly. Add little bit more oil around the edges for crispier pancake. Flip it over one more time and finish off cooking for another 2-3 min until it’s crispy golden brown on each side. Serve with dipping sauce.

Recipe All - Favorites

Brussels Sprouts with Pancetta & Shallots

10 25 17

Is it too early to talk about holidays? Maybe. I think we are also in the middle of Indian Summer which doesn’t put us in the mood either. Since I like to (or try to) plan ahead for what to cook for the season, I thought I would share something every week until Thanksgiving. Something that’s not Korean. It’s actually a nice break for me and I’m excited to share some of my favorite Thanksgiving side dishes! Something simple but super flavorful and can be enjoyed at the table. Would you consider making this for your Thanksgiving meal? I sure hope so cuz it’s deliciously simple and beautiful!

PAN-ROASTED BRUSSELS SPROUTS WITH PANCETTA & SHALLOTS
About 6-8 servings
For Thanksgiving Side Menu

INGREDIENT
40 brussel sprouts
3-4 shallots
3 oz (1 pk) pancetta
½ tsp garlic powder
½ tsp onion powder
kosher salt
black pepper

PREPARATION
Wash and clean brussels sprouts by cutting any ends from the stem and sometimes the outer layers. Cut them in halves then base season it with some kosher salt. Add 2 tbsp of water and par-cook them in the microwave for 2 mins. You may need to do this in two batches. / Peel and julienne shallots / Cut pancetta into small strips. I try to keep all ingredients in uniform sizes.

INSTRUCTION
On a heated pan, add pancetta and cook it until it starts to create oil from the fat. Add shallots and cook it until it starts to caramelize, about 5 mins in med-high heat. Add par-cooked brussels sprouts and season it with granulated garlic, onion powder. Cook it for 5 more minutes (2 min untouched) on high heat. Take it off of heat to prevent from over-cooking and browning.

PRO TIP
If you leave the brussels sprouts untouched for at least 2 min under high heat, it will create that nice charring color. Par-cooking the brussels sprouts in the microwave will retain nice bright green color and prevent from turning brown.