Inspired by Korean cuisine
Crazy about Korean food?
This post is for you!
Two days ago, I returned tired and happy from a short trip to Frankfurt and the surrounding area. I am not sure where to start:
With Gladys, a good friend who hosted me, we crisscrossed beautiful Frankfurt as I marveled at the architecture, culture, and everything this quiet-vibrant city offers.
Most of the time, we wandered around with an umbrella and a jacket 🙂 But – when we went for a walk outside the city, the karma and the sun lit up our faces with warmth.
Philip, a good friend, took us to the vineyard area near the city of Wiesbaden; He gave us a tour of a stunning castle and then invited us to lunch at an ancient monastery (separate post coming soon).
Last day in Frankfurt, we had lunch at Sonamu – an excellent Korean restaurant.
Since it was my first experience with Korean cuisine, I enjoyed it even more.
The sweet potato and eggplant tempura was just perfect😋❣
But the kimchi pancake was the one that had blown my mind. It was crispy and brown on the outside – soft on the inside, contained sauerkraut, and served with a spicy soy sauce. I fell in love!
t was a minimalist dish based on plain flour and green onions, without any special additions, simple yet so wonderful.
Korean cuisine took me by storm, which will surely be reflected in my menu and blog.
I chose to make kimchi pancakes in a gluten-free version with chopped peppers and Shimaji mushrooms; Feel free to play with the toppings; anything goes!
So if you are planning a trip to Pankapoort and love Korean food – I highly recommend Sonamo! The restaurant is located in the city center, the food is excellent, they offer various vegan dishes, the service is warm and cordial, the atmosphere is pleasant, and the prices are reasonable.
Enjoy, and let me know how it turned out😋❣
RECIPEKimchi Pancake Gluten Free
- 100 gram sauerkraut, chopped
- 1 spring onion, chopped both green and white parts
- ⅛ red bell pepper, finely chopped
- ⅛ orange or yellow bell pepper, finely chopped
- ⅛ green bell pepper, finely chopped
- handful shimaji mushrooms, coarsely chopped
- 10 gram Green buckwheat flour
- 10 gram amaranth flour
- 10 gram glutinous rice flour
- 10 gram tapioca starch
- 1/4 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp organic vegetable powder optional
- ⅛ tsp salt by taste
- ¼ tsp sugar
- ½-1 tsp Korean chili paste optional, by taste
- 30 ml brine from sauerkraut
- 60 ml water or sparkling water
- 1 tsp almond butter, or tahini
- 1 Tablespoon canola oil for frying or sunflower oil
Korean Soy Sauce For Dipping
- 1 tsp white sesame, toasted
- 1 Tablespoon soy sauce
- ½ Tablespoon water
- 1 tsp rice vinegar
- ¼ tsp sugar by taste
- ¼ tsp Korean chili paste or red chili, finely sliced
- pinch black ground pepper
- ½ clove garlic, minced optional
- ½ Tablespoon spring onion, finely sliced by taste
- Put all the ingredients except the oil in a deep bowl and mix until the dry ingredients are fully combined with the wet ingredients. Don't hesitate to mix with your hands.
- Put a tablespoon of oil in a 24 cm (9.5 Inch) non-stick pan, heat on medium-high heat, and tilt the pan to coat the bottom with the oil.
- Put the mixture in the pan and flatten it with a large spatula. Fry for about 4 minutes until the bottom is nicely browned.
- During frying, move the pan back and forth; If the pancake moves easily – great; if not – with the help of a spatula, push the margins in; this will shrink the pancake a little, then pass the spatula under the mixture to release the part that sticks to the pan. Flatten the pancake again with a spatula.
- Flip with a spatula or a plate, or simply by bouncing the pancake in the air (it's not hard, even I managed to do it). Fry for another 4 minutes like you fried the first side.
- Transfer to a serving plate, and serve with Korean soy sauce.
Korean Soy Sauce For Dipping
- Put the roasted sesame in a plastic bag and tap it lightly with a kitchen hammer.
- Put the sesame seeds and the other ingredients except the green onion in a small bowl.
- Mix well until the sugar dissolves.
- Pour into a small serving bowl, add green onions and serve.