Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup cold water
- 1 egg
- 1/2 cup chopped kimchi
- 1/4 cup chopped scallions
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped cilantro
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In a separate bowl, beat the egg and mix in the cold water.
3. Pour the egg mixture into the dry ingredients and whisk until smooth.
4. Add in the chopped kimchi, scallions, onion, red bell pepper, green bell pepper, and cilantro. Mix well.
5. Heat the vegetable oil in a non-stick skillet over medium-high heat.
6. Using a ladle, pour the batter into the skillet to form small pancakes.
7. Cook for 2-3 minutes on each side or until golden brown.
8. Remove from the skillet and place on a paper towel-lined plate to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-15 small pancakes
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 2g
Sodium: 200mg
Substitutions for ingredients:
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of vegetable oil, you can use canola oil or peanut oil.
Variations:
- Add cooked shrimp or diced chicken to the batter for a protein boost.
- Use different vegetables such as carrots, zucchini, or mushrooms.
- Add a tablespoon of gochujang (Korean chili paste) to the batter for extra spice.
Tips and tricks:
- Make sure the skillet is hot before pouring in the batter to prevent sticking.
- Use a non-stick skillet or add more oil if needed to prevent sticking.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a cold beer or a glass of chilled white wine.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Mineojeon is a Korean pancake made with seafood, vegetables, or meat. It is a popular street food in Korea.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve as an appetizer or a main dish.
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Region: Korean