Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup kimchi, chopped
- 1/4 cup scallions, chopped
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. In a mixing bowl, combine flour, water, egg, soy sauce, sesame oil, salt, and black pepper. Mix well until smooth.
2. Add chopped kimchi and scallions to the batter. Mix well.
3. Heat a non-stick skillet over medium heat. Add vegetable oil.
4. Pour the batter into the skillet and spread evenly.
5. Cook for 3-4 minutes or until the bottom is golden brown.
6. Flip the pancake and cook for another 3-4 minutes or until the other side is golden brown.
7. Transfer the pancake to a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 23g
Protein: 5g
Sodium: 520mg
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Scallions can be substituted with chopped onions or chives.
Variations:
- Add chopped shrimp or pork to the batter for a protein boost.
- Add grated carrots or zucchini for extra veggies.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter to prevent sticking.
- Use a spatula to gently press down the pancake to ensure even cooking.
- Serve with soy sauce or dipping sauce of your choice.
Storage instructions:
Leftover pancake can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Cut the pancake into wedges and arrange on a plate. Garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Serve with a side of steamed rice and a bowl of miso soup.
Suggested side dishes:
Steamed rice, miso soup, or stir-fried vegetables.
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil.
- If the pancake is not cooking through, lower the heat and cook for a longer time.
Food safety advice:
Make sure the kimchi used is fresh and not expired.
Food history:
Kimchi pancake, also known as kimchijeon, is a popular Korean dish made with kimchi and flour batter.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve hot as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean