Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup kimchi, chopped
- 1/2 cup firm tofu, crumbled
- 1/4 cup scallions, chopped
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, water, egg, soy sauce, sesame oil, salt, and black pepper until smooth.
2. Add the chopped kimchi, crumbled tofu, and chopped scallions to the batter and mix until well combined.
3. Heat a non-stick skillet over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
4. Pour the batter into the skillet and spread it out evenly with a spatula.
5. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
6. Once cooked, transfer the pancake to a plate and cut into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 8g
Carbohydrates: 28g
Protein: 9g
Sodium: 550mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Shrimp or chicken can be used instead of tofu for a non-vegetarian version.
- Chopped spinach or kale can be used instead of scallions.
Variations:
- Add chopped garlic or ginger to the batter for extra flavor.
- Add chopped mushrooms or bell peppers to the batter for extra texture.
- Serve with a dipping sauce made with soy sauce, rice vinegar, and honey.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to ensure a crispy pancake.
- Use a non-stick skillet to prevent the pancake from sticking.
- Don't overcrowd the skillet with too much batter at once, as this will make it difficult to flip the pancake.
Storage instructions:
Leftover pancake can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pancake in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the pancake on a plate with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions, sesame seeds, or red pepper flakes can be used as garnishes.
Pairings:
This pancake pairs well with a side of steamed rice and a simple cucumber salad.
Suggested side dishes:
Steamed rice and cucumber salad.
Troubleshooting advice:
If the pancake is sticking to the skillet, add more oil to the pan and make sure the skillet is hot before adding the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored before using.
Food history:
Kimchi and tofu are both traditional Korean ingredients that have been used in Korean cuisine for centuries.
Flavor profiles:
This pancake has a savory and slightly spicy flavor from the kimchi, with a crispy texture on the outside and a soft texture on the inside.
Serving suggestions:
Serve this pancake as a main dish or as an appetizer.
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Region: Korean