Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup kimchi, finely chopped
- 1/4 cup kimchi juice
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup milk
Special equipment needed:
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
3. Add the chopped kimchi, kimchi juice, vegetable oil, eggs, and milk to the bowl. Mix until well combined.
4. Pour the batter into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 130
Fat: 7g
Carbohydrates: 14g
Protein: 3g
Sodium: 220mg
Sugar: 1g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Cornmeal can be substituted with polenta or corn flour.
- Vegetable oil can be substituted with canola oil or melted butter.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped scallions or chives for extra flavor.
- Use different types of kimchi, such as radish or cucumber kimchi.
- Add shredded cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure to finely chop the kimchi so it distributes evenly throughout the batter.
- Use a measuring cup or ice cream scoop to portion the batter into the muffin tin for even-sized muffins.
- Serve warm with a dollop of sour cream or Greek yogurt.
Storage instructions:
Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat muffins in the microwave for 10-15 seconds or in a toaster oven for a few minutes until warm.
Presentation ideas:
Serve muffins on a platter with a sprinkle of chopped scallions or chives for garnish.
Garnishes:
Chopped scallions or chives
Pairings:
Kimchi Gyeranppang pairs well with a hot cup of tea or coffee.
Suggested side dishes:
Serve with a side salad or steamed vegetables for a balanced meal.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more kimchi juice or milk to the batter.
- If the muffins are too wet, try reducing the amount of kimchi juice or adding a little more flour to the batter.
Food safety advice:
Make sure to cook the muffins thoroughly to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Kimchi Gyeranppang is a Korean fusion dish that combines traditional kimchi with a savory muffin batter.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve warm as a snack or appetizer.
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Region: Korean