Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/2 cup chopped kimchi
- 1/2 cup chopped mushrooms
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, water, egg, soy sauce, sesame oil, salt, and black pepper until smooth.
2. Add chopped kimchi, mushrooms, and green onions to the batter and mix well.
3. Heat vegetable oil in a non-stick frying pan over medium heat.
4. Spoon the batter onto the pan to make small pancakes.
5. Fry the pancakes for 2-3 minutes on each side until golden brown.
6. Remove the pancakes from the pan and drain on paper towels.
7. Serve hot with soy sauce or dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 small pancakes
Nutritional information:
Calories: 80
Fat: 3g
Carbohydrates: 11g
Protein: 3g
Sodium: 240mg
Sugar: 1g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour for a gluten-free version.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Mushrooms can be substituted with any other vegetables such as zucchini or carrots.
Variations:
- Add chopped shrimp or bacon to the batter for a meatier version.
- Use different types of mushrooms such as shiitake or oyster mushrooms for a different flavor.
- Add grated cheese to the batter for a cheesy version.
Tips and tricks:
- Make sure the batter is well mixed to ensure even distribution of ingredients.
- Use a non-stick frying pan to prevent the pancakes from sticking.
- Don't overcrowd the pan, fry the pancakes in batches if necessary.
- Serve the pancakes hot for the best flavor and texture.
Storage instructions:
Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, or chopped cilantro.
Pairings:
Serve the pancakes with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice, cucumber salad, or kimchi.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the pancakes are too thin, add more flour to thicken the batter.
- If the pancakes are not crispy enough, increase the heat and fry them for a longer time.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Mineojeon is a traditional Korean pancake made with flour, water, and various ingredients such as vegetables, seafood, or meat. It is a popular street food in Korea and is often served as a snack or appetizer.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve the pancakes as a snack or appetizer or as a side dish with a Korean meal.
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Region: Korean