Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup kimchi, chopped
- 1/2 cup sukchae (mung bean sprouts), blanched and 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
- Vegetable oil for frying
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, water, egg, soy sauce, sesame oil, salt, and black pepper. Mix well until the batter is smooth.
2. Add the chopped kimchi, sukchae, and scallions to the batter. Mix well.
3. Heat a non-stick skillet or griddle over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.
4. Pour about 1/4 cup of the batter into the skillet and spread it into a thin, even layer.
5. Cook the pancake for 2-3 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil to the pan as needed.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 4-6 pancakes
Nutritional information:
Per serving (1 pancake):
- Calories: 150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 4g
- Sodium: 500mg
Substitutions for ingredients:
- Instead of all-purpose flour, you can use rice flour or a gluten-free flour blend.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of sukchae, you can use bean sprouts or shredded carrots.
Variations:
- Add chopped shrimp or pork to the batter for a heartier pancake.
- Top the pancakes with a fried egg and serve with a side of rice for a complete meal.
Tips and tricks:
- Make sure to chop the kimchi and sukchae into small pieces so that they cook evenly in the pancake.
- Use a non-stick skillet or griddle to prevent the pancake from sticking.
- Serve the pancakes hot and crispy for the best texture.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in a toaster oven or oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Cut the pancakes into wedges and arrange them on a platter for easy sharing.
- Garnish the pancakes with chopped scallions and sesame seeds for added flavor and texture.
Pairings:
- Serve the pancakes with a side of soy sauce or dipping sauce for extra flavor.
- Pair the pancakes with a cold beer or a glass of chilled white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Korean-style pickles
Troubleshooting advice:
- If the pancake is too thick, add a little more water to the batter to thin it out.
- If the pancake is sticking to the pan, add more oil to the pan and make sure the pan is hot enough before adding the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
- Sukchae and kimchi pancakes are a popular street food in Korea, often served as a snack or appetizer.
Flavor profiles:
- The pancakes are savory and slightly spicy, with a crispy exterior and a soft, chewy interior.
Serving suggestions:
- Serve the pancakes hot and crispy, topped with chopped scallions and sesame seeds.
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Region: Korean