Something I Tried: Banyan Foods Kimchi
Banyan Foods is a local Houston tofu company that I can find at almost every grocery store in the region. They make a lot of different prepared foods and actually make a vegan kimchi (FYI, a lot of traditional kimchi is not vegan because of fish sauce, so read the ingredients y'all).
Mostly I've eaten this kimchi straight from the jar with some rice, veggies and a sprinkle of sesame seeds. But I had a small amount left over that I wanted to make go farther, so I made a kimchi pancake recipe similar to MommyTang (although she doesn't list the recipes on YouTube, so I guessed and altered the recipe to my taste). I'm pretty sure cooking kimchi kills the probiotics, you should really eat it raw to get the full benefit...but this was dang good and I think I'll make it once in a while when the mood strikes. I served it with an orange and the sour, salty and sweet combination was delightful.
Kimchi Pancake (makes 1 large pancake)
1/2 jar kimchi+kimchi liquid (cut up into small bits with scissors)
3/4 C AP flour
3 cloves garlic (minced)
4 green onion (chopped, whites and greens divided)
1/4 tsp white pepper
1/4 tsp black pepper
1/2 tsp mushroom seasoning
water, if needed
sesame seed
vegetable oil
1. In a large bowl add all ingredients, reserving a handful of green onion and sesame.
2. Mix well until the batter is the thickness of regular pancake batter, add water to thin or more flour to thicken.
3. Heat a large skillet to low-medium. Add 1 Tbsp of oil. Pour in batter like you are making a thin crepe. The pancake should be thin enough that it will crisp up, a thicker pancakge might be gooey inside.
4. Every few minutes check to see if the bottom is becoming golden brown. Mine took about 10 minutes to cook, then I drizzled some more oil on top and flipped the pancake. Cook until the underside is golden brown.
5. Serve immediately with a sprinkle of sesame seeds and green onions.
Mostly I've eaten this kimchi straight from the jar with some rice, veggies and a sprinkle of sesame seeds. But I had a small amount left over that I wanted to make go farther, so I made a kimchi pancake recipe similar to MommyTang (although she doesn't list the recipes on YouTube, so I guessed and altered the recipe to my taste). I'm pretty sure cooking kimchi kills the probiotics, you should really eat it raw to get the full benefit...but this was dang good and I think I'll make it once in a while when the mood strikes. I served it with an orange and the sour, salty and sweet combination was delightful.
Kimchi Pancake (makes 1 large pancake)
1/2 jar kimchi+kimchi liquid (cut up into small bits with scissors)
3/4 C AP flour
3 cloves garlic (minced)
4 green onion (chopped, whites and greens divided)
1/4 tsp white pepper
1/4 tsp black pepper
1/2 tsp mushroom seasoning
water, if needed
sesame seed
vegetable oil
1. In a large bowl add all ingredients, reserving a handful of green onion and sesame.
2. Mix well until the batter is the thickness of regular pancake batter, add water to thin or more flour to thicken.
3. Heat a large skillet to low-medium. Add 1 Tbsp of oil. Pour in batter like you are making a thin crepe. The pancake should be thin enough that it will crisp up, a thicker pancakge might be gooey inside.
4. Every few minutes check to see if the bottom is becoming golden brown. Mine took about 10 minutes to cook, then I drizzled some more oil on top and flipped the pancake. Cook until the underside is golden brown.
5. Serve immediately with a sprinkle of sesame seeds and green onions.
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