Ingredients with Measurements:
- 2 medium-sized sweet potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 2 tablespoons vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine the grated sweet potatoes, chopped onion, minced garlic, all-purpose flour, cornstarch, salt, and black pepper. Mix well.
2. Add water to the mixture and stir until well combined. The batter should be thick and sticky.
3. Heat a non-stick skillet or griddle over medium-high heat. Add vegetable oil and swirl to coat the surface.
4. Using a spoon, drop the sweet potato batter onto the skillet, about 1/4 cup at a time. Flatten the batter with the back of the spoon to form a pancake shape.
5. Cook the sweet potato buchimgae for about 3-4 minutes on each side or until golden brown and crispy.
6. Transfer the cooked sweet potato buchimgae onto a plate lined with paper towels to absorb excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
This recipe makes 6-8 sweet potato buchimgae.
Nutritional information:
Calories: 120
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 210mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugars: 4g
Protein: 2g
Substitutions for ingredients:
- Sweet potatoes can be substituted with regular potatoes or zucchini.
- All-purpose flour can be substituted with rice flour or chickpea flour.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Vegetable oil can be substituted with canola oil or grapeseed oil.
Variations:
- Add chopped scallions or chives to the batter for extra flavor.
- Add chopped bacon or ham to the batter for a savory twist.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Tips and tricks:
- Use a non-stick skillet or griddle to prevent the sweet potato buchimgae from sticking.
- Make sure the batter is thick and sticky to ensure crispy edges.
- Use a spoon to flatten the batter to form a pancake shape.
- Serve immediately for best results.
Storage instructions:
Store leftover sweet potato buchimgae in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat sweet potato buchimgae in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange sweet potato buchimgae on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds
Pairings:
Serve sweet potato buchimgae with a side of kimchi or pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed rice.
Troubleshooting advice:
- If the sweet potato buchimgae is too soft, add more flour or cornstarch to the batter.
- If the sweet potato buchimgae is too dry, add more water to the batter.
Food safety advice:
- Make sure to cook the sweet potato buchimgae thoroughly to prevent foodborne illness.
- Store leftover sweet potato buchimgae in the refrigerator and consume within 3 days.
Food history:
Buchimgae is a type of Korean pancake made with various ingredients such as vegetables, seafood, or meat. It is a popular street food in Korea and is often served as a snack or appetizer.
Flavor profiles:
Sweet, savory, crispy
Serving suggestions:
Serve sweet potato buchimgae as a snack or appetizer.
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Region: Korean