Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/2 cup chopped kimchi
- 1/4 cup chopped scallions
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, water, egg, gochujang, salt, and black pepper until smooth.
2. Add the chopped kimchi and scallions to the batter and stir until well combined.
3. Heat a non-stick skillet or griddle over medium-high heat and add 1 tablespoon of vegetable oil.
4. Once the oil is hot, pour 1/4 cup of the batter onto the skillet and spread it out into a thin pancake.
5. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 4-6 pancakes
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 18g
Protein: 4g
Sodium: 420mg
Sugar: 1g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Shrimp, pork, or beef can be added to the batter for a meatier version.
- Chopped spinach or kale can be used instead of kimchi for a vegetarian version.
Variations:
- Add chopped garlic or ginger to the batter for extra flavor.
- Top the pancakes with a fried egg and sliced avocado for a breakfast version.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to ensure a crispy pancake.
- Use a spatula to press down on the pancake while cooking to ensure it cooks evenly.
- Leftover pancakes can be stored in the fridge for up to 3 days and reheated in the oven or toaster oven.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat leftover pancakes in the oven or toaster oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the pancakes stacked on a plate with a drizzle of soy sauce and a sprinkle of sesame seeds.
Garnishes:
Garnish with sliced scallions, chopped cilantro, or sliced red chili peppers for extra flavor and color.
Pairings:
Pair with a cold beer or a glass of chilled white wine.
Suggested side dishes:
Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Troubleshooting advice:
- If the pancakes are sticking to the skillet, add more oil to the pan.
- If the pancakes are not crispy enough, cook them for a few more minutes on each side.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
Food history:
Kimchi pancakes are a popular Korean street food and snack.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve as an appetizer or snack, or as a main dish with rice and vegetables.
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Region: Korean