Upside Down
Chef: Christine Ha
Makes: 4 pancakes
Prep time: 30 min Rest Time: 45 min Cook Time: 10 min
Ingredients:
2 cups finely chopped kim chi (store bought is fine)
2 tsp dashi powder
2 cups all purpose flour, plus more for dusting
3/4 cup boiling water
1/4 cup cold water
1/4 cup sesame oil
Oil for frying
Directions:
1. Cook kim chi: in a medium skillet over medium-high heat, combine kim chi and dashi powder; sauté until tender. Strain and squeeze dry.
2. Make dough: in the bowl of a stand mixer, add flour and slowly stir in boiling water until incorporated. Let cool. Using dough hook attachment, knead until smooth, adding cold water 1 tbsp at a time as needed. Dough should be soft but not too sticky. Transfer to oiled bowl, cover, and let stand for 45 minutes.
3. Form pancakes: on a floured surface, shape dough into a log and divide into 4 pieces. Roll out one dough ball at a time into 8” rounds, approximately 1/8” thick. Brush thin layer of sesame oil over dough, season with salt, roll up into a tube, and coil into a spiral. Roll out again into 8” round, brush with sesame oil, and sprinkle with 1/2 cup of kim chi. Roll up again into a tube, coil into a spiral, and roll out again into 7” rounds, approximately 1/8” thick. Repeat with remaining dough balls.
4. Cook pancakes: in a large skillet over medium-high heat, heat oil and fry pancakes until golden and crisp, approximately 2 minutes per side.
5. Cut pancakes into wedges before serving.