Four key secrets of frying delicious Korean pancakes
Mix the batter with ice water
When mixing the batter, you can add ice cubes or mix it with ice water, and put the batter at low temperature into the oil at higher temperature. The temperature difference between them can make the pancake crispy.
Tips: the recommended ratio of water to flour is 1: 1.
The size of ingredients should be consistent as far as possible
It is suggested that the ingredients put into pancakes should be cut into diced, thin strips or shredded, which can not only speed up the cooking speed of ingredients, but also have a consistent taste, and it is not easy to have the problem of uneven heating when frying.
oil is divided into two times, which is more Korean flavor.
When pancakes are made, you should not put too little oil. For the first time, you can use ordinary cooking oil to heat the pan. After frying until both sides are almost colored and shaped, pour some Korean sesame oil to make the aroma more full and Korean flavor. Remember to squash the pancakes while frying to make a thin and crisp taste. In addition, don't turn the pancake over when it is in the pot, and turn it over after it is fried and colored, so as not to let the pancake fall away.
Tips: Korean sesame oil is easy to become bitter because it is heated for too long, and it can retain the aroma and prevent bitterness after the second cooking.
It's better to mix and fry now.
Before making pancakes, the ingredients are usually mixed with the batter before cooking. In order to avoid some leafy vegetables soaking in the batter for too long, which will affect the consistency of the batter, it is recommended to mix the batter and ingredients again before frying, and mix as much as you want, and don't mix a lot at a time for a long time.
PLUS homemade batter
To make authentic Korean pancakes, batter is also an important key. In addition to using ready-made Korean pancake powder, you can also mix medium gluten flour and corn flour at a ratio of 1: .3, and add the batter of corn flour, which is easier to fry crisply than the batter made of flour and eggs only.