4 key tips for making delicious Korean pancakes
4 key tips for making delicious Korean pancakes
Mixing batter with ice
When mixing batter, you can add ice cubes or mix it with ice-cold water, and put the batter into the warmer oil. crispy texture.
Tips: The recommended ratio of water to flour is 1:1.
Consistency of ingredients
It is recommended to cut ingredients into small dices, thin strips, or julienne strips, so that they cook faster and taste more consistent, and don't heat up more than necessary when frying.
Oil in two parts, more Korean flavor
Pancakes, oil can not put too little, the first hot pan of oil, with the general cooking oil can be fried to both sides of the roughly color molding, pour some Korean sesame oil, can make the aroma more full more Korean flavor, remember to frying pancakes flattened, in order to make a thin and crispy texture. Remember to flatten the pancake as it cooks to create a thin, crispy texture. In addition, don't rush to flip the pancake when it's in the pan, wait until one side is cooked and colored before flipping it so it doesn't fall apart.
Tips: Korean sesame oil tends to become bitter when heated for too long, so the second time you put it in the pan retains the aroma and prevents bitterness.
Before you make pancakes, you usually mix the ingredients with the batter and then put them in the pan. In order to avoid some leafy vegetables, soaking in the batter for a long time, which affects the consistency of the batter, it is recommended that you mix the batter with the ingredients before frying, and then mix the batter with as much as you can before frying.
PLUS homemade batter this way
To make authentic Korean pancakes, the batter is also an important key. In addition to using ready-made Korean pancake mix, you can also mix gluten flour and cornstarch in a ratio of 1:0.3. The batter with cornstarch is easier to fry crispy than the one made with just flour and eggs.