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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Crispy Korean Kimchi Pancakes   
    Categories: Appetizer, Korean   
         Yield: 6 Pancakes   
      
         1 c  Kimchi; including juice   
       1/4 c  Shiitake mushrooms;   
              - thinly sliced   
       1/4 c  Green onions; chopped   
         1 tb Sugar   
         1    Red jalapeno; seeded;   
              - thinly sliced   
         1 c  Korean pancake mix   
         1 c  Ice water   
       1/2 c  Vegetable oil; for frying   
      
   MMMMM---------------------KOREAN PANCAKE MIX--------------------------   
         4 c  All purpose flour   
         2 c  Potato starch   
         3 tb Garlic powder   
         3 tb Onion powder   
         2 tb Baking powder   
         2 tb Sugar   
         1 tb Baking soda   
         2 tb Salt   
      
     Preparation time: 15 minutes   
     Cooking time: 15 minutes   
      
     A quick and easy way to use up that kimchi!   
      
     In order to make the pancake batter, place the kimchi into a large   
     bowl. Using kitchen shears, cut into small pieces. Then, add the   
     sliced shiitake mushrooms, chopped green onions, jalapeno, and   
     sweetener to your bowl, together with 1 cup of pancake mix.   
      
     Slowly pour in your cold water while you stir the batter. When you've   
     added about half the water, stir the batter around to check on its   
     consistency. You do not want too much liquid in your batter. It   
     should be a lot thicker than your breakfast pancake batter. It should   
     be in between regular batter and a paste. Continue adding more water,   
     slowly, until you achieve the right consistency.   
      
     To an 8 to 10" skillet, add a generous amount of oil over medium-high   
     heat. When the oil shimmers (about one minute), add about 2/3 cup of   
     the batter onto your pan. Using the back of the ladle, spread the   
     batter out so that it is nice and thin, though you don't want any   
     gaps in the batter. Cook the pancake for about 1 minute, until it   
     easily lifts off your pan. If your pancake doesn't easily come off   
     the pan, you can use a spatula to loosen it. Then, lift the pan off   
     the flame and, using a circular motion, swirl your pancake around so   
     that it collects the excess oil. Otherwise the oil will splatter when   
     you flip the pancake.   
      
     Flip the pancake (with or without a spatula). Add a little bit more   
     oil around the edges. Cook for another minute until the bottom of the   
     pancake turns a deep, reddish hue. Flip a couple more times until   
     both sides are evenly cooked before placing on a serving plate.   
     Repeat with remaining batter. Garnish and serve immediately.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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