Day 21 of social isolation… I would not make a good prisoner. I mean, I’m introverted and all that, and for the first two weeks, I was more or less in my element, albeit having to deal with a spouse who’s the complete opposite and has been bouncing off the walls stir-crazy since, more or less, Day 2. But the last few days I’m definitely entering into the “get me out of here” mindset. There is talk that when the deadline comes up at midnight next Sunday that it may (likely will) be extended another two weeks to the end of the month, but at the same time, that there will be some easing of restrictions. Like, we may be allowed to go outside, solo, and take a walk, get some exercise, that sort of thing, and that some other types of businesses, besides grocery stores and pharmacies, may be allowed to open on a limited basis.

I’ve been in that cleaning out the refrigerator and cupboards sort of mode on the cooking front, and I’ll be posting a few different recipes and ideas for that whole genre. It’s sort of the “mystery box”, Chopped style of cooking. Some of it is easy and sensible, some of it may be a bit out there. We shall see. For today, a light lunch of kimchijeon, or kimchi pancake, that I made yesterday using up the last of my kimchi that I had in-house. My “kimchi guy” is still making the stuff, and is offering once a week delivery – I’m not sure how he’s managing all the out and about for deliveries, but we’ll take it, so more coming tomorrow – with appropriate precautions on our end, of course.

So there was about a cup of kimchi remaining, maybe slightly less, which I chopped up. Also a couple of green onions on their last legs, sliced. Two eggs. A teaspoon of sugar (raw, organic, but regular white is fine). A half cup (60gm) of all purpose flour, and a quarter cup of rice flour (40gm). Now, if you don’t have rice flour, it’s okay. Just add another quarter cup (30gm) of regular flour, or, if you have it, the same amount of something like corn, potato, or tapioca starch. It’s not absolutely necessary, but it gives the pancake a crispier, slightly lighter, texture.

Mix all the ingredients together well. Depending on the size of your eggs (mine were smaller) and the absorbency of your flour, you might need a little more liquid to give it that pancake batter texture. Rather than water, use a tablespoon or two of the brine from your kimchi – gives extra flavor.

In a large skillet, heat up a 3-4 tablespoons of vegetable oil over medium heat and pour in the batter, spread it out fairly thinly.

Cook until the top surface sets and the bottom is lightly browned. If the bottom seems to be browning faster than the top is setting, turn the heat down. You want the upper surface to set (and don’t worry about some of the oil bubbling up through, it’ll happen), or it’s going to be a mess, if not impossible, to flip this thing – it’s almost 9″ across (22cm).

Use a big pancake spatula, or a couple of smaller ones, and flip the whole thing. The underside will be a bit flattened, and you’re going to flip this back over, because the other side is prettier. Cook until the top, which is now underneath, is lightly browned as well.

Flip it out onto a piece of paper towel to absorb extra oil, pat the top dry of oil with another piece.

Cut into triangles, or squares, or diamonds, or whatever shape your little heart desires. The dipping sauce is simple – a quarter cup of soy sauce (60ml), two tablespoons/eighth of a cup (30ml) of rice vinegar, a splash of sesame oil, some chili oil or flakes, to your own tastes, and some toasted sesame seeds.

End scene, and serve.