Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup kimchi, chopped
- 1/4 cup myeolchi-jeot (salted anchovy), chopped
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, salt, black pepper, garlic powder, onion powder, and paprika.
2. Add water and egg to the bowl and whisk until the batter is smooth.
3. Add chopped kimchi and myeolchi-jeot to the batter and mix well.
4. Heat a non-stick skillet or griddle over medium-high heat and add vegetable oil.
5. Pour the batter onto the skillet or griddle and spread it evenly with a spatula.
6. Cook the pancake for 2-3 minutes on each side or until golden brown.
7. Transfer the pancake to a plate and repeat the process with the remaining batter.
8. Cut the pancake into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 9g
Carbohydrates: 21g
Protein: 6g
Sodium: 620mg
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or gluten-free flour.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Myeolchi-jeot can be substituted with fish sauce or soy sauce.
- Vegetable oil can be substituted with any cooking oil.
Variations:
- Add chopped scallions or onions to the batter for extra flavor.
- Add shredded cheese to the batter for a cheesy pancake.
- Add chopped bacon or ham to the batter for a meaty pancake.
Tips and tricks:
- Make sure the skillet or griddle is hot before pouring the batter.
- Use a spatula to spread the batter evenly.
- Flip the pancake carefully to avoid breaking it.
- Serve the pancake with dipping sauce or sour cream.
Storage instructions:
Store leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancake in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pancake on a plate with a side of dipping sauce and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or chopped cilantro.
Pairings:
Serve the pancake with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or Korean-style pickles.
Troubleshooting advice:
- If the pancake is too thick, add more water to the batter.
- If the pancake is too thin, add more flour to the batter.
- If the pancake is sticking to the skillet or griddle, add more oil.
Food safety advice:
Make sure to cook the pancake thoroughly to avoid foodborne illness.
Food history:
Kimchi pancake is a popular Korean dish that originated from the Korean royal court cuisine. It is made with kimchi, a traditional Korean fermented vegetable dish, and flour batter.
Flavor profiles:
Savory, tangy, and spicy.
Serving suggestions:
Serve the pancake as an appetizer or main dish.
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Region: Korean