Korean Green Onion Pancake

Ingredients

• ½ cup all-purpose flour
• ½ cup water
• ¼ teaspoon salt
• 2 tablespoons vegetable oil
• 4 green onions, trimmed and halved lengthwise
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or distilled white vinegar
• 1 teaspoon toasted sesame oil
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  • 2 ½ pounds (1 medium head) napa cabbage, quartered lengthwise and cut crosswise into 1-inch-wide strips
  • 1 pound Korean or daikon radish, peeled and julienned
  • 1 bunch green onions (about 6), cut into 2-inch pieces
  • (½ cup chopped Chinese chives)
  • 1 tablespoon plus 1 ½ teaspoons pickling salt or fine sea salt, or 3 tablespoons Diamond kosher salt (25g)
  • Cloves from 1 head garlic
  • 1-inch piece ginger, peeled and chopped
  • (1 Asian pear or Bosc pear, cored and chopped)
  • 1 small onion (6 to 8 ounces), chopped
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • (2 tablespoons Korean salted shrimp)
  • ½ to ¾ cup Korean red pepper flakes (gochugaru), to taste

  Sub-recipe steps

  1. Place in a very large bowl: 2 ½ pounds (1 medium head) napa cabbage, quartered lengthwise and cut crosswise into 1-inch-wide strips; 1 pound Korean or daikon radish, peeled and julienned; 1 bunch green onions (about 6), cut into 2-inch pieces; (½ cup chopped Chinese chives)
  2. Sprinkle with: 1 tablespoon plus 1 ½ teaspoons pickling salt or fine sea salt, or 3 tablespoons Diamond kosher salt (25g)
  3. Massage the salt into the vegetables until they form their own brine and the cabbage is softened, about 10 minutes. Puree in a blender or food processor: Cloves from 1 head garlic; 1-inch piece ginger, peeled and chopped; (1 Asian pear or Bosc pear, cored and chopped); 1 small onion (6 to 8 ounces), chopped; 2 tablespoons sugar; 2 tablespoons fish sauce; (2 tablespoons Korean salted shrimp)
  4. Add the puree to the cabbage mixture along with: ½ to ¾ cup Korean red pepper flakes (gochugaru), to taste
  5. Mix thoroughly. Pack the kimchi into a fermentation vessel (for this recipe, a half-gallon jar plus a pint jar is about perfect, although in Korean households plastic or glass food storage containers are also used), cover with a cloth secured with a rubber band or string or cap with an airlock or a lid, and let ferment at room temperature for at least 2 days or until the desired level of sourness is achieved.
  6. If desired, refrigerate a portion of the kimchi immediately to eat fresh. When the rest has soured to your liking, it is done. To store, see here.