Since I have a large half-used bag of 부침 buchim pancake mix begging to be brought onto the front lines of my kitchen, I decided to make kimchi okonomiyaki. I’m always in such a hurry — 빨리 빨리 bbali, bbali! So what could be better than adding kimchi to the popular add-whatever-you-like Japanese pancake?
Looks like the plate is spinning, doesn’t it? (Tammy Quackenbush photo)
Okonomiyaki makes a wonderful canvas for nearly any kind of topping you want, even pizza type toppings could work. After all, the Japanese name (お好み焼き) literally means, “Cook what you like, the way you like it.”
With that commission, I threw almost everything everything in my kitchen on top of mine: Worcestershire sauce, mayonnaise, bonito flakes and seaweed mixed with dried anchovy. Hubby’s was a little more spartan, with just dabs of spicy mayonnaise but without the ocean products.
OK, I got a little too happy with the bonito flakes. Some may deride them and seaweed as “fish bait,” but the bounty of bonito was more like cat bait. Both my kitties tried various ploys to get at the plate.
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Modern Korean, Top Posts, Top Posts - Winter
I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.