Ingredients
180 grams of kimchi, 60 grams of flour, 30 grams of cornstarch, 1 tablespoon of Korean chili powder, 75 grams of water, salt, cooking oil, moderate.
How to do
①Cut kimchi with scissors.
②Prepare all-purpose flour and corn starch. The amount of mixed flour is recommended to be half of the amount of kimchi, and the amount of starch is recommended to be half of the amount of flour. If you have Korean pancake mix, you can just use it, and the recommended amount is also half the amount of kimchi.
3) Put the cut spicy cabbage into a pot, sieve the mixture into it, and then add a spoonful of Korean chili powder to adjust the color (the color of kimchi pancakes made by adding chili powder will look better).
④Add another 75 grams of water to the pot (not too much water, not too thin), mix in the right amount of salt, and use chopsticks to mix the ingredients well, stirring into a batter that can flow slightly on the state.
⑤Find a non-stick pan, turn on the low heat (a circle of fire in the home gas stove can be), pour a little bit of oil, so that the bottom of the pan are sticky with oil, when the oil is hot, use a household soup ladle to scoop more than half a spoonful of batter poured into the low heat frying until solidified and a little bit of scorched (I personally think that kimchi pancake with a little bit of scorched is more delicious), and then turn over and continue to fry until solidified and a little bit of scorched can be released.
Tips:
1, do not recommend adding eggs to the kimchi pancake, because the texture will be fluffy after adding eggs, and the flavor of the egg itself will dilute some of the flavor of the kimchi, as well as eggs may be a little bit of fishy taste.
2, do the batter according to the actual situation to see if you need to add salt, I added a little, if your kimchi itself salty enough, you can not add, or if the kimchi is very acidic, you can add a little bit of sugar to neutralize it.
3, do a good job of kimchi now eat now from the preservation box, so that the other can also be very well sealed preservation, you can extend the shelf life of kimchi. If it becomes sour eat alone can not eat, you can also use it to do kimchi cake, kimchi soup and other delicious dishes.
4, kimchi with scissors cut than cut convenient and fast, especially the wooden plate, there will be flavor residue, kimchi soup flow to the plate is not too easy to clean, it is recommended that we directly put the kimchi into the plate, and then take the scissors cut can be. I personally think it is best not to use the plastic kind of plate, especially the inside of the texture of the plastic plate, cleaning is too laborious, ceramic and glass is relatively good a lot.
5, each time you pour into the pot inside the paste of how much to decide the size of the cake, we can pour according to their own favorite, large can be cut to eat, novice advice from the first small, better operation.