Kimchee Shrimp Cakes, farewell my Kimchee...

Oh, no! My winter cabbage Kimchee came to an end... :(

There was only one head of Kimchee left lonely in my Kimchee container. Alas! Tears streaming down on my cheeks (just the imaginary tears)... I have to say goodbye to her.

I have enjoyed stews, pan cakes, fried rice, and patties, etc with it all through the winter. It has been a wonderful culinary journey with my fabulous Kimchee this winter.

So for my final farewell party, I made Kimchee cakes with the help of shrimp and tofu.

If you have some nasty fermented Kimchee abandoned in the back corner of your fridge, bring them out to the world. This recipe will bring the dinner in snap. It is quick and easy to make, wonderful for weeknight menu.

Let's get our hands in action! But first, allow me to wipe off my tears... Thank you.

*****

The guest lists are; Kimchee, shrimps, tofu, chives, panko crumbs, eggs, sesame oil, sesame seeds, salt and pepper. 

I used 8 of 21-25 counts big shrimps. Dice them into small chunks.

Squeeze your kimchee to remove her juice. 

Chop her as fine as you can. 

Wrap the tofu tightly with the cotton cloth and squeeze him to remove his juice as well.

In a bowl combine shrimps, kimchee, tofu and some chopped chives (or green onions).

Add panko crumbs, sesame oil, sesame seeds, salt, pepper, and an egg. Then I realized...

One egg was not enough to hold the mixture together. They looked too crumbly.

So I added another egg and mixed all with hand by massaging them around. Looks just right.

You want to massage them so the tofu will get mashed and incorporated with everything.

Scoop a spoonful of mixture onto hot oiled skillet. Press gently to flatten down a bit.

I wouldn't worry about making perfect shape on these cakes. Save your worries to other things in life...

Pan fry them for 3-4 minutes on each side over medium to med-low heat, until nice and brown.

That is all to it. Quite simple and easy, right?

My sweet angel loved it.  I meant to serve them as a snack but she ate them like a dinner with some rice.

Time to say goodbye to my dear winter cabbage kimchee.

So long,

Farewell,

and

Auf Wiedersehen.

Winter has ended and the spring buds are popping everywhere.

My favorite season has arrived...

Cherry blossom festival is coming soon here in D.C.

I bet the blossoms will be in their peak in Japan as well.

My thoughts and prayers are with them.

Words can't describe their losses.

But there's always a hope blossoming somewhere,

and

I believe they will make it happen,

with their noble and strong spirit to unite...

Kimchee Shrimp Cakes

(새우 김치전, saewoo kimchee jeon)

makes about 15 patties

1/3 head (about 1/3 pound) Kimchee

8 (21-25 counts) large frozen shrimps, thawed and chopped

8 oz firm tofu, drained

1/4 cup chives or green onion finely chopped

2 large eggs

1/2 cup panko crumbs

1 tsp sesame oil

1 tsp sesame seeds

pinch salt and pepper

some canola or grape seed oil for sauteing

Squeeze kimchee to remove its juice and moisture, chop finely, reserve about 1 cup.

Wrap tofu with a cotton cloth tightly and squeeze out to remove as much water as possible.

In a mixing bowl combine kimchee, shrimps, and tofu. Add chives, eggs, panko crumbs, sesame oil, sesame seeds and season with salt and pepper. With your hand, massage them around to mix so the tofu will get mashed and everything gets incorporated. The mixture should feel wet and sticky.

Heat about 1 Tbsp of oil in the skillet over medium heat. Scoop a spoonful of kimchee shrimp mixture on the skillet and gently press down to flatten a little bit. Saute for 3-4 minutes on each side until nice and brown.

Adjust heat so they won't burn. Drizzle more oil in the skillet if needed.

Serve hot with some rice or eat as it is.

Printable recipe