Ingredients with Measurements:
- 2 cups of rice flour
- 1/2 cup of glutinous rice flour
- 1/4 cup of sugar
- 1/4 tsp of salt
- 1 1/2 cups of water
- 1/2 cup of firm tofu, diced
- 1/2 cup of kimchi, chopped
- 1/4 cup of scallions, chopped
- 2 tbsp of vegetable oil
Special equipment needed:
- Non-stick pan or griddle
- Mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. In a mixing bowl, combine the rice flour, glutinous rice flour, sugar, and salt. Mix well.
2. Gradually add water to the dry ingredients while stirring with a wooden spoon or spatula. Mix until the batter is smooth and lump-free.
3. Add the diced tofu, chopped kimchi, and scallions to the batter. Mix well.
4. Heat a non-stick pan or griddle over medium heat. Add 1 tbsp of vegetable oil and spread it evenly.
5. Pour a ladleful of the batter onto the pan and spread it into a thin, round shape. Cook for 2-3 minutes or until the bottom is golden brown.
6. Flip the beonddeokju and cook the other side for another 2-3 minutes or until golden brown.
7. Repeat steps 4-6 until all the batter is used up.
8. Serve the beonddeokju hot with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes 8-10 beonddeokju
Nutritional information:
- Calories: 180
- Fat: 5g
- Carbohydrates: 30g
- Protein: 4g
- Fiber: 1g
Substitutions for ingredients:
- You can use any type of tofu you prefer, such as silken or extra-firm.
- If you don't have kimchi, you can substitute it with sauerkraut or pickled vegetables.
Variations:
- You can add other ingredients to the batter, such as shredded carrots, chopped mushrooms, or minced garlic.
- You can also experiment with different dipping sauces, such as soy sauce, vinegar, or chili sauce.
Tips and tricks:
- Make sure the pan or griddle is well-oiled before pouring the batter to prevent sticking.
- Use a ladle to pour the batter onto the pan for even distribution.
- Don't overcrowd the pan or griddle, as it will make it difficult to flip the beonddeokju.
Storage instructions:
- You can store the leftover beonddeokju in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the beonddeokju, you can microwave them for 30 seconds or heat them in a toaster oven for 5-10 minutes.
Presentation ideas:
- Serve the beonddeokju on a platter with a dipping sauce in the center.
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice and a vegetable dish, such as stir-fried bok choy or sautéed spinach.
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy
- Sautéed spinach
Troubleshooting advice:
- If the beonddeokju is sticking to the pan, add more oil and make sure the pan is well-heated before pouring the batter.
- If the beonddeokju is too thick, add more water to the batter to thin it out.
Food safety advice:
- Make sure to cook the beonddeokju thoroughly to prevent foodborne illness.
Food history:
- Beonddeokju is a traditional Korean pancake made with rice flour and various ingredients, such as vegetables, meat, or seafood.
Flavor profiles:
- Beonddeokju has a crispy exterior and a soft, chewy interior. The addition of tofu and kimchi gives it a savory and slightly spicy flavor.
Serving suggestions:
- Beonddeokju is a great appetizer or snack that can be served on its own or as part of a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean