Name: Kimchi and crab pancake with banchan
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Ingredients: 400 gm dried, split, shelled mung beans, soaked in cold water for 4 hours, drained (see note); 2 tbsp chicken stock or water; 200 gm cabbage kimchi, squeezed to extract liquid, finely chopped; 2 spring onions, finely chopped, plus extra to serve; ¼ cup coriander, finely chopped (loosely packed); 2 tbsp gochujang (see note); 1 tbsp soy sauce; 1 garlic clove, crushed; 1 tsp sesame oil; To season: sesame salt; 250 gm picked blue swimmer crab meat; 80 ml vegetable oil (1/3 cup); To serve: micro shiso (optional; see note); Anchovy salad; 1 tbsp peanut oil; 100 gm dried salted anchovies, soaked in cold water until tender (2 hours), drained and patted dry; 50 ml soy sauce; 3 tsp gochujang (see note); 2 tsp rice malt syrup (see note); Large pinch caster sugar; Seaweed salad; 20 gm dried seaweed, soaked in warm water for 20 minutes, drained; 1 Lebanese cucumber, thinly sliced widthways; 1½ tbsp rice vinegar; 1 tbsp caster sugar; 1 tbsp soy sauce; 1 tsp peanut oil; Seasoning sauce; 125 ml soy sauce (½ cup); 60 ml rice vinegar (¼ cup)

Kimchi and crab pancake with banchan

Australian Gourmet Traveller Korean recipe for kimchi and crab pancake with banchan (side dishes).

Serves 4

Prep

50M

Cook

30M

Total

1H 20M

This pancake is served as a shared meal with a series of traditional banchan, or side dishes.

Ingredients

400 gm dried, split, shelled mung beans, soaked in cold water for 4 hours, drained (see note)

2 tbsp chicken stock or water

200 gm cabbage kimchi, squeezed to extract liquid, finely chopped

2 spring onions, finely chopped, plus extra to serve

¼ cup coriander, finely chopped (loosely packed)

2 tbsp gochujang (see note)

1 tbsp soy sauce

1 garlic clove, crushed

1 tsp sesame oil

To season: sesame salt

250 gm picked blue swimmer crab meat

80 ml vegetable oil (1/3 cup)

To serve: micro shiso (optional; see note)

Anchovy salad

1 tbsp peanut oil

100 gm dried salted anchovies, soaked in cold water until tender (2 hours), drained and patted dry

50 ml soy sauce

3 tsp gochujang (see note)

2 tsp rice malt syrup (see note)

Large pinch caster sugar

Seaweed salad

20 gm dried seaweed, soaked in warm water for 20 minutes, drained

1 Lebanese cucumber, thinly sliced widthways

1½ tbsp rice vinegar

1 tbsp caster sugar

1 tbsp soy sauce

1 tsp peanut oil

Seasoning sauce

125 ml soy sauce (½ cup)

60 ml rice vinegar (¼ cup)

2 spring onions, very thinly sliced

1 garlic clove, crushed

1½ tbsp sesame oil

2 tsp caster sugar

2 tsp roasted sesame seeds, coarsely ground

Method

Main

1.Place mung beans in a metal colander and steam over a saucepan of boiling water until tender (10-15 minutes), drain, then process with chicken stock in a food processor until finely ground. Transfer to a bowl, add kimchi, spring onion, coriander, gochujang, soy sauce, garlic and sesame oil and season to taste with sesame salt and freshly ground pepper. Stir half the crab into mixture and set aside.

2.For anchovy salad, heat oil in a large frying pan over high heat, add anchovies and fry until starting to crisp (2-4 minutes). Add soy sauce and gochujang and cook to combine (10-20 seconds), add syrup and sugar and cook until glazed (10-20 seconds), set aside.

3.For seaweed salad, combine ingredients in a bowl and set aside.

4.For seasoning sauce, combine ingredients in a bowl, season to taste with freshly ground pepper and set aside.

5.Heat half the oil to 5mm deep in a non-stick frying pan over medium-high heat. Halve mung bean mixture and form each half into a large patty. Fry one patty, turning once, until golden and crisp (1-2 minutes each side), then repeat with remaining oil and patty. Serve warm, topped with remaining crab and micro shiso, with seasoning sauce, anchovy salad and seaweed salad.

Note This recipe makes two pancakes. Dried mung beans, gochujang (fermented Korean chilli paste) and rice malt syrup are available from Asian grocers. Micro shiso is available from select greengrocers.
Drink Suggestion: Perfumed viognier. Drink suggestion by Max Allen
Notes