wild dry sea scallops
kimchi (recipe below)
potato pancake (recipe below)
freshly cracked pepper
1 large napa cabbage (2 pounds)
2 tbsp. kosher salt
1/4 cup white rice vinegar
1/4 cup dashi broth (see broth in soba recipe)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
2 carrots julienned
2 1/2" daikon slice julienned
4 scallions cut into about 2" slices keeping the green part
first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then placed a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.
in a large bowl add in the white rice vinegar, dashi broth, both chili pastes, chili powder, apple, garlic, fish sauce and ginger and mix together to form a paste. place this in the fridge and chill for 24 hours. (same timing as the cabbage)
in a large bowl add in the carrots, daikons, and scallions and mix together. strain out the cabbage of all the liquid and add the cabbage into the bowl and mix all together. pour over the korean marinade and mix everything together and place into mason jars. let set for another 24 hours in room temperature, and then into the refrigerator for an additional 24 hours to finish the process.
makes about 3 cups
pickling time: 3 days
4 large russet potatoes (shredded)
1 cup kimchi
1/3 cup cornstarch
freshly ground black pepper
prep time: 40 mins.
cook time: 14-15 mins.
you'll first need to shred the potatoes. you can use a food processor with the coarse shredding blade or you can do by hand with a cheese grater. peel the potatoes and shred them. set up a large bowl of cold water and transfer the shredded potatoes into the water, and let sit for about 30 mins. take them out of the water and dry them in a salad spinner or you can wrap up in paper towels and pat dry. transfer the dry shredded potatoes into a large bowl, and add the cornstarch. mix together evenly.
heat some canola oil in a 10-inch nonstick frying pan over a medium to medium high heat. when the oil becomes hot place one-eighth of the shredded potatoes in the pan, gently spreading into an 8-9 inch circle. do not press down on the potatoes... DO NOT. there will be a mound, but in the end of cooking they will naturally flatten. season with salt, pepper, and 1/4 cup of kimchi. carefully spread another one-eighth of the potatoes on top. DO NOT press down. then cook for 7 mins. to brown the bottom. if the pan starts to become dry then just add a bit more oil.
flip the pancake to brown the other side and cook for another 7 mins. and do not move the pancake in the pan. after the second side is brown and crisp transfer to a cutting board and let rest for a couple mins. if you do want to keep them warm while cooking the other 3 pancakes then you can transfer them to the oven on a baking sheet on about 200 degrees.
serves 4 (1 potato per person)
pan seared scallops:
1 dozen wild dry scallops
fresh cracked black pepper
2 tbsp. unsalted butter
was the scallops in cold water, and pat dry with a paper towel. season both sides with salt and pepper. melt the butter in a non stick skillet on medium high heat. add the scallops to the heated pan and cook for 2-3 mins. on both sides or until golden brown.
lay the kimchi potato pancake onto a plate. top with a bit of kimchi, and then top with the seared scallops.