Recipe Description
The ‘Say Kimchi and Smile’ recipe series:
Kimchi Clam Soup – this sweet and briny taste of clams will bring smiles all around.
Kimchi Fried Rice – enjoy this delicious high-fibre meal.
Kimchi Pancake – promoting healthy bacteria and probiotics for the overall wellness of your body.
Recipe Ingredient
- For Kimchi Clam Soup
- 350g clams
- 200g kimchi, cut into bite-sized pieces
- 1 tbsp oil
- 1 tsp chilli powder
- 1 stalk spring onion, cut into segments
- 500ml water
- Seasoning:
- 1 tsp chicken stock powder
- 1/2 tsp pepper
- salt and sugar to taste
- For Kimchi Fried Rice
- 100g kimchi, finely shredded
- 1 tbsp oil
- 2 tbsp sesame oil
- 2 egg whites
- 350g cooked rice, preferably day-old
- 1 sprig coriander leaves, chopped
- 1 stalk spring onion, chopped
- Seasoning
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp chicken stock powder
- 1/4 tsp sugar, or to taste
- 1/4 tsp pepper
- Garnish
- White sesame, garnish, optional
- Seaweed. cut into stips, garnish
- For Kimchi Pancake
- 100g kimchi, diced
- 50g shelled prawns, diced
- 35g carrot, cut into thin strips
- Oil for frying
- Batter
- 100g plain flour
- 1 egg, lightly beaten
- 1 stalk spring onion, chopped
- 1 sprig coriander leaves, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 200ml water or just enough
Instructions
- Soak clams in a bowl of clean filtered water for about 30 minutes to remove any impurities. Rinse and drain thoroughly.
- Heat the oil in a pan. Fry the chilli powder until fragrant. Add the clams and stir fry over high heat.
- Pour in the water and add the kimchi and spring onion. Add the seasoning and bring to a rapid boil. Remove from heat, dish out and serve hot.
- In a wok, heat the sesame oil. Add egg whites and scramble until set. Dish out and set aside. Add the oil to the wok. Put in kimchi and stir-fry briefly.
- Add rice and seasoning. Toss and fry briskly until well combined; add egg white and a little more oil if rice is too dry.
- Sprinkle over the chopped spring onion and coriander leaves. Stir to incorporate & plate it. Garnish with some seaweed & white sesame.
- In a mixing bowl, combine the batter ingredients, adding just enough water as you beat with a whisk to make a light batter.
- Heat about one tbsp oil in a nonstick frying pan. Fry prawns, kimchi and carrots until fragrant. Dish out half and set aside.
- Pour half the quantity of batter over the prawn and kimchi mixture in the pan. Swirl to spread mixture. When the batter is almost set, cover the saucepan with a lid for 30 to 40 seconds.
- Open the lid and flip the pancake over to cook the other side. Continue to flip and cook until both sides are lightly golden. Remove from pan. Repeat with the remaining portions to make another pancake.
- To serve, slice the pancakes. Serve at once.
For Kimchi Clam Soup
For Kimchi Fried Rice
For Kimchi Pancake
