Ingredients with Measurements:
- 1 cup of makchang (pork intestines), cleaned and sliced thinly
- 1 cup of kimchi, chopped
- 1 cup of all-purpose flour
- 1/2 cup of water
- 1/4 cup of chopped scallions
- 1/4 cup of chopped onion
- 1 egg
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/4 teaspoon of black pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced makchang, chopped kimchi, all-purpose flour, water, chopped scallions, chopped onion, egg, soy sauce, sesame oil, salt, sugar, and black pepper. Mix well until all ingredients are fully incorporated.
2. Heat a non-stick skillet or griddle over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.
3. Using a ladle, scoop the pancake batter onto the skillet, spreading it out into a thin layer. Cook for 2-3 minutes on each side, or until golden brown and crispy.
4. Repeat with the remaining batter, adding more oil to the skillet as needed.
5. Serve the makchang-kimchi pancakes hot, garnished with additional chopped scallions and sesame seeds if desired.
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: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
- Makchang can be substituted with sliced beef or pork belly.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- All-purpose flour can be substituted with rice flour or cornstarch.
Variations:
- Add chopped garlic or ginger to the batter for extra flavor.
- Top the pancakes with a fried egg for a hearty breakfast dish.
- Add chopped seafood, such as shrimp or squid, to the batter for a seafood pancake.
Tips and tricks:
- Make sure to slice the makchang thinly for even cooking.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes with a dipping sauce made of soy sauce, rice vinegar, and chopped scallions.
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 toaster oven or on a skillet over medium heat until heated through.
Presentation ideas:
Arrange the pancakes on a serving platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve the pancakes with a side of steamed rice and a bowl of miso soup.
Suggested side dishes:
Steamed rice and miso soup
Troubleshooting advice:
- If the pancakes are sticking to the skillet, add more oil to the skillet.
- If the pancakes are not crispy enough, increase the heat and cook for a few more minutes on each side.
Food safety advice:
Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Makchang-kimchi pancakes are a popular street food in Korea, often enjoyed as a snack or appetizer.
Flavor profiles:
Savory, spicy, and slightly sour
Serving suggestions:
Serve the pancakes hot and crispy for the best flavor and texture.
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Region: Korean