Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 1/2 cup chopped kimchi
- 1/2 cup chopped chokbal (pork trotters)
- 1/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special Equipment Needed:
- Non-stick pan or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, whisk together flour, water, egg, soy sauce, sesame oil, salt, and black pepper until smooth.
2. Add chopped kimchi, chokbal, and scallions to the batter and mix well.
3. Heat a non-stick pan or griddle over medium-high heat and add enough vegetable oil to coat the bottom.
4. Pour the batter onto the pan, spreading it evenly with a spatula.
5. Cook for 3-4 minutes on each side or until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 25g
Protein: 8g
Sodium: 500mg
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or gluten-free flour.
- Chokbal can be substituted with cooked bacon or ham.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add shredded cheese or diced vegetables to the batter for extra flavor and texture.
- Make mini pancakes for a fun appetizer or snack.
- Serve with a dipping sauce made of soy sauce, vinegar, and chili flakes.
Tips and Tricks:
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Make sure the batter is well-mixed to evenly distribute the ingredients.
- Adjust the amount of salt and pepper to taste.
Storage Instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pancakes in a toaster oven or on a non-stick pan over medium heat until heated through.
Presentation Ideas:
Serve the pancakes on a platter with a sprinkle of chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve with a side of steamed rice and a bowl of miso soup.
Suggested Side Dishes:
- Steamed vegetables
- Pickled vegetables
- Korean-style fried chicken
Troubleshooting Advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food Safety Advice:
- Make sure the chokbal is fully cooked before adding it to the batter.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food History:
Kimchi pancakes are a popular Korean street food that originated in the Jeonju region.
Flavor Profiles:
Savory, spicy, and slightly tangy
Serving Suggestions:
Serve the pancakes as a main dish or as an appetizer.
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Region: Korean