Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 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
- 2 tablespoons vegetable oil
- 2 eggs, beaten
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Whisk until well combined.
2. Add the water and whisk until the batter is smooth.
3. Add the chopped kimchi, scallions, and vegetable oil. Mix well.
4. Add the beaten eggs and mix until well combined.
5. Heat a non-stick skillet over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter and pour it onto the skillet.
7. Cook the pancake for 2-3 minutes on each side or until golden brown.
8. Repeat the process until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8 pancakes
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 15g
Protein: 3g
Sodium: 250mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Rice flour can be used instead of cornstarch.
- Chives can be used instead of scallions.
- Any type of oil can be used instead of vegetable oil.
Variations:
- Add shredded carrots or zucchini to the batter.
- Add cooked shrimp or chicken to the batter.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Chop the kimchi and scallions finely for better texture.
- Serve the pancakes immediately for the best taste and texture.
Storage instructions:
Store the 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 sesame seeds.
Garnishes:
Chopped scallions, sesame seeds
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
If the pancakes are sticking to the skillet, add more oil to the skillet before pouring the batter.
Food safety advice:
Make sure the eggs are cooked through before serving.
Food history:
Mulkimchi pancakes are a popular Korean dish that originated from the traditional Korean dish, kimchi. Kimchi is a fermented vegetable dish that is a staple in Korean cuisine.
Flavor profiles:
Savory, tangy, slightly spicy
Serving suggestions:
Serve the pancakes as an appetizer or a main dish.
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Region: Korean