Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of water
- 1 egg
- 1/2 cup of chopped buchu (Asian chives)
- 1/2 cup of chopped kimchi
- 1/4 cup of chopped onion
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, water, and egg until smooth.
2. Add the chopped buchu, kimchi, and onion to the bowl and mix until well combined.
3. Heat the vegetable oil in a non-stick skillet or griddle over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop the batter onto the skillet and spread it out into a thin pancake.
5. Cook the pancake for 2-3 minutes on each side or until golden brown.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. Season the pancakes with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 90
Fat: 3g
Carbohydrates: 12g
Protein: 3g
Sodium: 200mg
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour for a gluten-free version.
- Water can be substituted with milk or broth for added flavor.
- Vegetable oil can be substituted with any other neutral oil.
Variations:
- Add diced shrimp or pork to the batter for a protein boost.
- Use scallions instead of buchu for a milder flavor.
- Add a tablespoon of gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- Make sure to chop the buchu, kimchi, and onion finely for even distribution in the batter.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes hot with a dipping sauce of your choice.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or on a skillet until heated through.
Presentation ideas:
Arrange the pancakes on a plate and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or a drizzle of soy sauce.
Pairings:
Serve the pancakes with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice, vegetable stir-fry, or Korean-style pickles.
Troubleshooting advice:
- If the pancakes are too thick, add a little more water to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Buchukimchi pancakes are a popular Korean street food that originated in the city of Busan.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve the pancakes as an appetizer or a light meal.
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Region: Korean