Crispy And Savory: A Traditional Korean Pancake Recipe

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Classic Kimchi Pancake

Ingredients:

Korean Vegetable Pancakes
Korean Vegetable Pancakes

1 cup kimchi, chopped
1 cup all-purpose flour
1 cup water
1 egg
2 green onions, chopped
1/2 tsp salt
1/4 tsp pepper
Vegetable oil for frying

Instructions:

In a large mixing bowl, combine the flour, water, egg, salt, and pepper. Mix well until smooth.
Add the chopped kimchi and green onions to the batter and mix until evenly distributed.
Heat a skillet over medium heat and add enough vegetable oil to coat the bottom.
Pour a ladleful of the batter into the skillet and spread it out into a round shape.
Cook for 3-4 minutes on each side, until golden brown and crispy.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve hot with soy sauce or dipping sauce of your choice.

Spicy Seafood Pancake

Ingredients:

1/2 cup mixed seafood (shrimp, squid, mussels), chopped
1 cup all-purpose flour
1 cup water
1 egg
2 green onions, chopped
1/2 red chili pepper, sliced
1/2 tsp salt
1/4 tsp pepper
Vegetable oil for frying

Instructions:

In a large mixing bowl, combine the flour, water, egg, salt, and pepper. Mix well until smooth.
Add the mixed seafood, green onions, and red chili pepper to the batter and mix until evenly distributed.
Heat a skillet over medium heat and add enough vegetable oil to coat the bottom.
Pour a ladleful of the batter into the skillet and spread it out into a round shape.
Cook for 3-4 minutes on each side, until golden brown and crispy.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve hot with a spicy dipping sauce or chili mayo.