The kitchen at Miss Kim in Ann Arbor is led by Chef Ji Hye Kim, who grew up on Seoul South Korea. The menu draws inspiration from traditional Korean dishes that is adapted to Michigan’s harvest and produce.
Highlights from the menu include Banh Mi, barbecue-roasted tempeh or garlic roasted chicken with an assortment of veggies, sriracha mayo on a Zingerman’s baguette, Korean Fried Tofu, and Jeon, otherwise known as Korean pancakes or fritters.
- 1⁄4 cup Master Jeon Batter, recipe follows
- 3 large eggs
- 1⁄2 teaspoon saewoojut*
- 1 tablespoon finely chopped scallions
- 1 pinch freshly ground black pepper
- 2 pints zucchini or squash, sliced into
- 1⁄4-inch pieces
- 2 tablespoons neutral cooking oil (e.g. canola)
Master Jeon Batter
- 1 cup all-purpose flour
- 1⁄2 cup rice flour**
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
*Korean salted fermented baby shrimp; can substitute with fish sauce or soy sauce **Substitute cornstarch or potato starch; do not use mochiko or sweet rice flour
- Mix the eggs, saewoojut, scallions, and black pepper in a mixing bowl and whisk well to combine.
- Put the Master Jeon Batter on a plate or cookie sheet. Dip the sliced zucchini into the batter to cover, then dust off any excess with a brush. Dip the dusted zucchini into the egg mix.
- Place a nonstick pan over medium heat and add oil. When the pan is hot, place the egg mix-dipped zucchini onto the oiled and heated pan. You should hear a subtle sizzle. When the edges of the egg mix are set, flip the zucchini. Cook until golden brown on both sides.
- Place the zucchini/squash jeon onto a cooling rack or cookie sheet covered with paper towel to drain excess cooking oil.
- Serve while still hot and enjoy!
Miss Kim is located at 415 N. 5th Ave., Ann Arbor. Call 734-275-0099 for more information.
This story is from the November 2022 issue of Hour Detroit magazine. Read more in our digital edition.