Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1 egg
- 1 cup water
- 1 cup kimchi, chopped
- 1/2 cup carrots, grated
- 1/2 cup zucchini, grated
- 1/4 cup scallions, chopped
- 2 tablespoons vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, salt, black pepper, and baking powder.
2. Crack the egg into the bowl and whisk until combined.
3. Gradually add water to the mixture while whisking until a smooth batter forms.
4. Add the chopped kimchi, grated carrots, grated zucchini, and chopped scallions to the batter and mix well.
5. Heat a non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
6. Pour 1/2 cup of the batter into the skillet and spread it out evenly with a spatula.
7. Cook the pancake for 3-4 minutes on each side until golden brown and crispy.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 4-6 pancakes
Nutritional information:
Calories per serving: 220
Total fat: 8g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 480mg
Total carbohydrates: 31g
Dietary fiber: 2g
Sugar: 3g
Protein: 6g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Shredded cabbage can be used instead of zucchini.
- Chopped bell peppers can be used instead of carrots.
Variations:
- Add cooked shrimp or diced chicken to the batter for a protein boost.
- Serve with a spicy dipping sauce made with soy sauce, rice vinegar, and chili flakes.
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.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Serve the pancakes on a platter with a sprinkle of chopped scallions on top.
Garnishes:
Garnish with a drizzle of sesame oil and sesame seeds.
Pairings:
Pair with a side of steamed rice and a cucumber salad.
Suggested side dishes:
- Steamed rice
- Cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the pancake is not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the pancake is sticking to the skillet, add more oil to the skillet before adding the batter.
Food safety advice:
Make sure to cook the pancake thoroughly to prevent foodborne illness.
Food history:
Kimchi pancakes are a popular Korean street food that originated in the city of Busan.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Korean