Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of rice flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/2 cup of chopped jokbal (Korean-style braised pork trotters)
- 1/4 cup of chopped scallions
- 1 egg
- 1 1/2 cups of buttermilk
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the all-purpose flour, rice flour, salt, baking powder, baking soda, black pepper, garlic powder, and onion powder.
2. Add the chopped jokbal and scallions to the dry ingredients and mix well.
3. In a separate bowl, beat the egg and then add the buttermilk and vegetable oil. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Heat a non-stick skillet or griddle over medium-high heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook the pancakes for 2-3 minutes on each side or until golden brown.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 1g
Cholesterol: 30mg
Sodium: 350mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Buttermilk can be substituted with milk or a non-dairy milk alternative.
Variations:
- Add chopped kimchi to the batter for a spicy kick.
- Substitute the jokbal with shredded chicken or beef for a different flavor.
Tips and tricks:
- Make sure not to overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve with a dipping sauce such as soy sauce or gochujang sauce.
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 in a toaster oven until heated through.
Presentation ideas:
Serve the pancakes on a platter with a dipping sauce and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve with a side of steamed rice and a vegetable dish such as sautéed spinach or stir-fried bok choy.
Suggested side dishes:
Steamed rice, sautéed spinach, stir-fried bok choy
Troubleshooting advice:
- If the pancakes are too thick, add more buttermilk to thin out the batter.
- If the pancakes are too thin, add more flour to thicken the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Jokbal is a popular Korean dish made from braised pork trotters. It is often served as a snack or as a main dish. Jokbal pancakes are a modern twist on this classic dish.
Flavor profiles:
Savory, slightly sweet, and garlicky
Serving suggestions:
Serve hot with a dipping sauce and a side of steamed rice and vegetables.
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Region: Korean