Ingredients with Measurements:
- 1 pound ground pork
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup water
- 1/4 cup gochujang (Korean red pepper paste)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet or wok
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, cornstarch, water, gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic powder, onion powder, salt, and black pepper until smooth.
2. Add ground pork, scallions, and cilantro to the bowl and mix until well combined.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Using a tablespoon, drop the pork mixture into the hot oil, making small pancakes.
5. Fry the pork pancakes for 2-3 minutes on each side, or until golden brown and crispy.
6. Use a slotted spoon to remove the pork pancakes from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve the spicy pork buchimgae hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 small pancakes
Nutritional information:
- Calories: 120 per serving
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 20mg
- Sodium: 360mg
- Total carbohydrates: 12g
- Dietary fiber: 0g
- Sugars: 2g
- Protein: 7g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground pork.
- Regular flour can be used instead of all-purpose flour.
- Rice flour can be used instead of cornstarch.
- Honey can be used instead of brown sugar.
Variations:
- Add chopped vegetables like carrots, zucchini, or bell peppers to the pork mixture.
- Use different dipping sauces like sweet chili sauce or hoisin sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork pancakes to ensure they are crispy and golden brown.
- Use a non-stick skillet or wok for easier frying and less sticking.
- Serve the spicy pork buchimgae immediately after frying for the best texture.
Storage instructions:
- Leftover pork buchimgae can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pork buchimgae in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the spicy pork buchimgae on a platter with a variety of dipping sauces.
- Garnish with extra chopped scallions and cilantro.
Pairings:
- Serve with steamed rice and a side of kimchi for a complete meal.
Suggested side dishes:
- Kimchi
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the pork pancakes are too thick, add a little more water to the mixture to thin it out.
- If the pork pancakes are too thin, add a little more flour to the mixture to thicken it up.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Buchimgae is a Korean pancake made with various ingredients like seafood, vegetables, or meat.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or as a main dish with rice and side dishes.
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Region: Korean