This episode can also be watched on YouTube: http://youtu.be/xn0TPmSry94
Are you feeling VULNERABLE? Well here’s the perfect meal of Kimchi Pancakes & Butterscotch Apples for when you’re feeling this way. Come watch & find out why! Happy eating my friends 🙂
- Kimchi (1.5 cups, chopped + accompanying juice)
- You can find kimchi at almost all Asian stores now, and you can conveniently buy pre-chopped kimchi in approx 1.5 cup containers too! Hit me up if you’re not sure where to find it, and I’ll do my best to help you out
- Courgette (1/2 large sized, sliced thinly like matchsticks)
- Chives/Spring onions (3-4 sprigs, chopped like matchsticks)
- Plain flour (1.5 cups)
- Salt (generous pinch)
- Sugar (generous pinch)
- Garlic or Onion powder, or any stock powder (1 tbsp) (optional)
- Water (1/2 cup first, then adjust)
- Vegetable oil (for pan-frying)
- In a big bowl, add the flour, salt, sugar, stock powder (optional) and water and mix together until smooth.
- Then add the courgette and spring onions to the bowl and fold then the kimchi gently but throughly into the mix.
- The mixture should goo off the mixing spoon (sorta like honey I guess!) so if it’s too watery, add more flour; and if it’s too thick, add more water.
- Add a thin layer of oil to cover a large non-stick frying pan, and when hot – ladle enough mixture into the pan so you can fold it out (relatively) evenly to the circumference of the pan. Try not to make it too thick because then it will be harder to cook evenly & you’ll also lose some of the crunchiness.
- Cook for a few minutes on one side, before flipping the pancake and cooking the other side too.
- Repeat for the rest of the mixture & don’t forget to add a bit more oil each time because it not only helps for flipping the pancake – it also helps it get yummy and crispy on the outside/edges!
- Koreans like to put a plate of kimchi pancake to share in front of them, and then pull it apart with chopsticks (using two hands!) to eat, which I reckon makes it infinitely more fun But if you prefer, you can always cut the pancake up like a pizza before serving so it’s easier for people to grab a piece.
- Small apples (3/4)
- Vinegar (1 tbsp) (for de-waxing apples)
- Chopsticks (for the lollipop stick)
- Heavy cream (1.5 cups)
- Brown sugar (2 cups)
- Butter (200g)
- Vanilla extract (1 tbsp)
- Condensed milk (1 tbsp)
- First de-wax the apples by putting them into boiling water with vinegar for 20-30 seconds. Wash them off with cold water and wipe off any excess wax. Stab each apple with a chopstick to make them into lollipops.
- In a pot, add the heavy cream, brown sugar, butter, vanilla extract, and condensed milk – and bring to a boil, while continuously stirring.
- When the mixture starts getting thick, check the consistency by putting a dollop of the butterscotch in a cup of very cold water. If you can pick out the butterscotch and mould it in your hand like caramel, then it’s done!
- Let the mixture cool down a tiny bit (but not too much so that it gets hard!) and then dunk each apple into the butterscotch.
- Lay them on cooking paper, and put them in the fridge overnight.