Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup kimchi, chopped
- 1/2 cup seafood (shrimp, squid, or octopus), chopped
- 1/4 cup scallions, chopped
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a mixing bowl, combine flour, water, egg, salt, and sugar. Whisk until smooth.
2. Add chopped kimchi, seafood, and scallions to the batter. Mix well.
3. Heat a non-stick skillet or griddle over medium-high heat. Add vegetable oil and swirl to coat the surface.
4. Pour the batter onto the skillet, spreading it evenly to form a pancake. Cook for 3-4 minutes or until the bottom is golden brown and crispy.
5. Flip the pancake using a spatula and cook for another 3-4 minutes or until the other side is golden brown and crispy.
6. Transfer the pancake to a serving plate and cut into wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Instead of seafood, you can use chicken or beef.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
Variations:
- Add chopped mushrooms, bell peppers, or carrots to the batter for extra flavor and texture.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Tips and tricks:
- Use a non-stick skillet or griddle to prevent the pancake from sticking.
- Make sure the batter is evenly spread on the skillet to ensure even cooking.
- Don't overcrowd the skillet with too much batter, as this can make it difficult to flip the pancake.
Storage instructions:
- Store leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancake in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the pancake on a large platter with a garnish of chopped scallions and sesame seeds.
Garnishes:
- Chopped scallions and sesame seeds
Pairings:
- Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
- Steamed rice and vegetable stir-fry
Troubleshooting advice:
- If the pancake is too thick, add a little more water to the batter to thin it out.
- If the pancake is sticking to the skillet, add a little more oil to the surface.
Food safety advice:
- Make sure the seafood is fully cooked before adding it to the batter.
- Store leftover pancake in the refrigerator and consume within 3 days.
Food history:
- Kimchi and seafood pancake is a popular Korean dish that originated in the port city of Busan.
Flavor profiles:
- The pancake is savory, slightly spicy, and has a crispy texture.
Serving suggestions:
- Serve the pancake as an appetizer or main dish.
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Region: Korean