Having made several half gallon jars of kimchi I perused the net for some ideas. I came across kimchi pancakes and immediately started noodling a new dish. This is the results. First up some Korean chicken thighs. Here is the chicken in the marinade. Per lbs of meat 3T tamari (or soy) 1T lemon juice, 2T brown swerve , 1 T rice wine vinegar, 1T minced garlic, 1t fresh grated ginger and 1T dark sesame oil. Marinade a minimum two hours.
Shitake mushrooms sliced and mixed with a bundle of diced scallions. Tossed with some dark sesame oil and a little S&P. Didn’t catch a pic of them cooking but sautéed nice and dark in cast iron with avocado oil and a little more sesame.
Made a keto batter of almond flour, egg, tamari, rice wine vinegar and about a cup and a half of my home fermented kimchi chopped fine. The keto kimchi pancake recipe online was awful so had to adjust on the fly. I’ll post this recipe once I nail it down. They taste great and the rich spicy kimchi really shines in them.
I whipped up a Korean bbq sauce using this as a base 1 and 1/2 cups Tamari
1/2 cup of water
1 3/4 cups Swerve Brown
4 TBSP minced garlic
3 TBSP rice vinegar
2 TBSP spicy chili garlic sauce
1 tsp black pepper
2 tsp fresh grated ginger. I did use some xanthan to thicken after cooking it down by about 1/3. It does crystallize I’m the frig but you can just hear it up if it does. I also made a slaw using a Organic Ginger vinaigrette from Aldis with a mix of shaved Brussels sprite, kohlrabi, Napa cabbage, broccoli rabe and a little carrot for color. This was in frig overnight. Here it is all brought together.
Definitely a meal I will make again as I work to perfect those pancakes. Thanks for looking!
1/2 cup of water
1 3/4 cups Swerve Brown
4 TBSP minced garlic
3 TBSP rice vinegar
2 TBSP spicy chili garlic sauce
1 tsp black pepper
2 tsp fresh grated ginger. I did use some xanthan to thicken after cooking it down by about 1/3. It does crystallize I’m the frig but you can just hear it up if it does. I also made a slaw using a Organic Ginger vinaigrette from Aldis with a mix of shaved Brussels sprite, kohlrabi, Napa cabbage, broccoli rabe and a little carrot for color. This was in frig overnight. Here it is all brought together.
