Ingredients with Measurements:
- 2 cups kongjaban (Korean black bean powder)
- 1 cup all-purpose flour
- 2 eggs
- 2 cups water
- 1/2 cup chopped scallions
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the kongjaban powder, all-purpose flour, eggs, water, scallions, salt, and pepper. Whisk until smooth.
2. Heat a non-stick skillet over medium heat and add the vegetable oil.
3. Pour a ladleful of the batter onto the skillet and spread it evenly.
4. Cook for 2-3 minutes on each side or until golden brown.
5. Repeat the process until all the batter is used up.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Kongjaban powder can be substituted with regular flour or cornmeal.
- Scallions can be substituted with chopped onions or chives.
Variations:
- Add chopped kimchi or shrimp to the batter for extra flavor.
- Serve with a dipping sauce made of soy sauce, vinegar, and sesame oil.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter to prevent sticking.
- Use a non-stick skillet or add more oil to prevent sticking.
- Adjust the amount of water to achieve the desired consistency of the batter.
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 or microwave until warm.
Presentation ideas:
- Stack the pancakes on a plate and garnish with chopped scallions.
Garnishes:
- Chopped scallions
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Miso soup
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more kongjaban powder or flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Kongjaban pancakes are a popular Korean street food made with kongjaban powder, a type of roasted black bean powder.
Flavor profiles:
- Savory, nutty, and slightly sweet.
Serving suggestions:
- Serve hot as a snack or appetizer.
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