Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped kimchi
- 1/2 cup chopped pork belly
- 2 tablespoons vegetable oil
Special equipment needed:
- Large non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, water, egg, salt, and black pepper until smooth.
2. Add the chopped kimchi and pork belly to the batter and mix well.
3. Heat the vegetable oil in a large non-stick skillet over medium heat.
4. Pour the batter into the skillet and spread it evenly to cover the bottom of the skillet.
5. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
6. Once cooked, remove the pancake from the skillet and cut it into bite-sized pieces.
7. Serve hot with soy sauce or dipping sauce of your choice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium heat
Serving size:
- 2-4 people
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- Instead of pork belly, you can use ground beef, chicken, or tofu.
- Instead of kimchi, you can use any other vegetables of your choice, such as scallions, mushrooms, or carrots.
Variations:
- You can add other seasonings to the batter, such as garlic powder, onion powder, or sesame oil.
- You can make a vegetarian version of this pancake by omitting the pork belly and using tofu or mushrooms instead.
Tips and tricks:
- Make sure to chop the kimchi and pork belly into small pieces so that they cook evenly in the pancake.
- Use a non-stick skillet to prevent the pancake from sticking to the bottom.
- Serve the pancake hot and crispy for the best taste and texture.
Storage instructions:
- You can store any leftover pancake in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the pancake, place it in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the pancake on a large platter with a dipping sauce in the center.
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- This pancake pairs well with a variety of Korean side dishes, such as kimchi, pickled vegetables, or steamed rice.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Korean-style fried chicken
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil to the pan before pouring in the batter.
- If the pancake is not cooking evenly, adjust the heat to a lower or higher temperature as needed.
Food safety advice:
- Make sure to cook the pancake thoroughly to prevent any foodborne illnesses.
- Store any leftover pancake in the refrigerator and consume within 2 days.
Food history:
- Mandu Jeon is a popular Korean dish that is often served as an appetizer or snack. It is made with a batter of flour, water, and egg, and filled with various ingredients such as kimchi, pork belly, or vegetables.
Flavor profiles:
- The pancake has a crispy exterior and a soft, chewy interior. It is savory and slightly spicy, with a tangy flavor from the kimchi.
Serving suggestions:
- Serve the pancake as an appetizer or snack, or as part of a Korean-style meal.
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Region: Korean