Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1/2 cup kimchi, chopped
- 1/4 cup scallions, chopped
- 1/4 cup kkaetnip (perilla leaves), chopped
- 1 egg
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, rice flour, baking powder, salt, and black pepper.
2. In a separate bowl, beat the egg and add the water. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Add the chopped kimchi, scallions, and kkaetnip to the batter. Mix well.
5. Heat a non-stick skillet or griddle over medium-high heat. Add the vegetable oil and swirl to coat the pan.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet. Flatten the batter with a spatula to form a pancake.
7. Cook for 2-3 minutes on each side, or until golden brown.
8. Repeat until all the batter is used up.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 16g
- Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Rice flour can be substituted with cornstarch.
- Kimchi can be substituted with sauerkraut.
- Kkaetnip can be substituted with spinach or kale.
Variations:
- Add chopped bacon or ham to the batter for a meatier pancake.
- Top the pancakes with a fried egg and sriracha for a spicy twist.
- Serve the pancakes with a side of soy sauce or dipping sauce.
Tips and tricks:
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Make sure the skillet is hot before adding the batter to ensure a crispy pancake.
- Use a spatula to flatten the batter to form a thin pancake.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in a toaster oven or microwave until heated through.
Presentation ideas:
- Stack the pancakes on a plate and garnish with chopped scallions and kkaetnip.
Garnishes:
- Chopped scallions and kkaetnip
Pairings:
- Serve the pancakes with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Miso soup
- Grilled meat or fish
Troubleshooting advice:
- If the pancakes are sticking to the skillet, add more oil to the pan.
- If the pancakes are not crispy, increase the heat and cook for longer.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked to prevent foodborne illness.
Food history:
- Kkaetnip Kimchi Pancakes are a popular Korean dish that originated in the Jeolla Province.
Flavor profiles:
- The pancakes are savory and slightly spicy from the kimchi.
Serving suggestions:
- Serve the pancakes as a snack or appetizer.
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Region: Korean