Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1/2 cup kimchi, chopped
- 2 tablespoons gochujang
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
2. Add the water and whisk until the batter is smooth.
3. Add the chopped kimchi and gochujang to the batter and mix well.
4. Heat the vegetable oil in a non-stick skillet over medium-high heat.
5. Using a ladle, pour the batter into the skillet to form small pancakes.
6. Cook the pancakes for 2-3 minutes on each side, or until golden brown and crispy.
7. Remove the pancakes from the skillet and place them on a paper towel to drain excess oil.
8. Serve the Kimchi Gochujeon hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-14 small pancakes
Nutritional information:
Calories: 90
Fat: 3g
Carbohydrates: 13g
Protein: 2g
Sodium: 200mg
Sugar: 1g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Rice flour can be used instead of cornstarch.
- Any type of hot sauce can be used instead of gochujang.
Variations:
- Add chopped scallions or onions to the batter for extra flavor.
- Use different types of kimchi, such as cucumber or radish kimchi.
- Add cooked shrimp or chopped bacon to the batter for a protein boost.
Tips and Tricks:
- Make sure the skillet is hot before pouring the batter to ensure crispy pancakes.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Serve the Kimchi Gochujeon immediately after cooking for the best texture.
Storage Instructions:
Kimchi Gochujeon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Kimchi Gochujeon in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation Ideas:
Serve the Kimchi Gochujeon on a platter with a bowl of dipping sauce in the center.
Garnishes:
Garnish the Kimchi Gochujeon with chopped scallions or sesame seeds.
Pairings:
Kimchi Gochujeon pairs well with cold beer or a glass of chilled white wine.
Suggested Side Dishes:
Serve the Kimchi Gochujeon with steamed rice and a side of stir-fried vegetables.
Troubleshooting Advice:
- If the batter is too thick, add more water to thin it out.
- If the pancakes are not crispy enough, increase the heat and cook for a few more minutes.
Food Safety Advice:
- Make sure the kimchi is fresh and has not expired.
- Wash your hands and all utensils before cooking to prevent cross-contamination.
Food History:
Kimchi Gochujeon is a popular Korean street food that originated in the city of Busan.
Flavor Profiles:
Kimchi Gochujeon has a crispy texture and a spicy, tangy flavor from the kimchi and gochujang.
Serving Suggestions:
Serve the Kimchi Gochujeon as an appetizer or snack, or as a main dish with rice and vegetables.
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Region: Korean