Kimchi Radish Salad Crepes
Kimchi Radish Salad Crepes
The Ultimate Flavor: Kimchi Radish Salad Crepes Using Leftover Kimchi
Today for lunch, I’m making crepes filled with seasoned radish salad using leftover kimchi! I made these before I shared my kimchi broth pasta recipe, and they turned out so well that I wanted to share them again. ^^
Filling Ingredients (for approx. 4 crepes)- 300g seasoned radish salad (mu saengchae)
- 5g sugar for stir-frying
- 5g perilla oil
- 5g sugar
Crepe Batter Ingredients (for approx. 4 crepes)- 200g all-purpose flour
- 100g starch (cornstarch or potato starch)
- 5g sugar for batter
- 110g heavy cream
- 120g kimchi brine (kimchi juice)
- 135g water
- 200g all-purpose flour
- 100g starch (cornstarch or potato starch)
- 5g sugar for batter
- 110g heavy cream
- 120g kimchi brine (kimchi juice)
- 135g water
Cooking Instructions
Step 1
Place the seasoned radish salad (mu saengchae), with excess kimchi brine drained, into a pot. Stir-fry it over low heat. This process helps to evaporate excess moisture from the radish, allowing the seasonings to penetrate better and improving the texture.
Step 2
Add 5g of perilla oil to the stir-frying radish salad. The nutty aroma of perilla oil will enrich the overall flavor of the filling.
Step 3
Add the remaining 5g of sugar and continue to stir-fry with the radish. The sugar balances the spiciness of the radish, creating a delightful sweet and savory combination. ^^
Step 4
In a bowl, sift together 200g of all-purpose flour and 100g of starch. Sifting prevents lumps and ensures a smoother batter. Mix in 5g of sugar for the batter as well.
Step 5
To the sifted dry ingredients, add 110g of heavy cream, 120g of kimchi brine, and 135g of water. Whisk everything together until you have a smooth batter with no lumps. The kimchi brine adds a subtle umami flavor and a beautiful color to the batter itself, acting like a sauce for a fusion dish.
Step 6
Heat a non-stick pan over medium heat, suitable for making crepes or pancakes. Add a generous amount of cooking oil. Ensuring the pan is well-heated prevents the batter from sticking and promotes even cooking.
Step 7
Pour about two ladles of the batter onto the hot pan and spread it thinly. Start cooking over medium heat. Once the edges begin to set, flip the crepe and reduce the heat to low. Cook gently to ensure it cooks through without burning. Careful heat management is key!
Step 8
Since the radish salad filling might contain small bits of kimchi, it’s best to make the crepes moderately thin, just enough to enclose the filling, rather than extremely thin. Aim for a consistency similar to a delicate Korean pancake (jeon). ^^
Step 9
Once the crepe is nicely cooked, arrange a generous amount of the stir-fried radish salad filling lengthwise onto one side. Be mindful not to overfill, as it can make rolling difficult.
Step 10
Similar to making a kimbap roll or an egg roll, carefully roll up the crepe from the side with the filling. Roll it tightly to prevent the filling from spilling out.
Step 11
Even though these are cooked like crepes, if you overcook them until they become too stiff, the crepe might tear or break when you try to roll it. Rolling while the crepe is still slightly tender is the secret to a beautiful, intact roll. ^^;
Step 12
Place the rolled crepe seam-side down onto the pan for a moment longer. This helps to seal the seam and maintain the crepe’s shape securely.
Step 13
The crepe might seem a bit thick initially, but as it cooks, it develops a wonderfully comforting and satisfying flavor. ^^
Step 14
The finished Kimchi Radish Salad Crepe is incredibly delicious, offering a chewy exterior and a crisp, fresh interior. This dish beautifully demonstrates that there’s nothing to waste from kimchi, even its last drop of brine can be utilized as a fantastic seasoning. It’s a recipe that truly embodies the wisdom and flavor of Korean cuisine. ^^
