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This is a great use of leftover kimchi. As with most Korean recipes, you can tweak it to your own tastes with the addition of other vegetables, meat or seafood. You can use the ready-made Korean pancake batter (bu-chim-ga-ru) from Korean groceries.

SERVES
6

PREPARATION

10MIN

COOKING

20MIN

SKILL LEVEL

EASY
By
Heather Jeong
AVERAGE: 4.1 (8 VOTES)
 

Ingredients

  • ½ cupKorean pancake mix (pajun mix)
  • 2 tbspkimchi juice, optional
  • ¾ cup(180 ml) cold water
  • ½-⅔ cupchopped well-fermented kimchi
  • vegetable oil, for pan frying

Soy dipping sauce

  • 2 tbspsoy sauce
  • 1½ tbsprice vinegar
  • ¼-½ tspKorean chilli powder (Kochugaru)
  • 1 tbspchopped green onion (shallots), optional

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

In a bowl, place pajun mix, kimchi juice (if using) and water, lightly mix using chopsticks or a fork, being careful not to over mix or the pancakes will be rubbery. Add kimchi to the mix. The batter should have a crepe batter consistency, similar to pouring cream.

Heat a large frypan over medium heat with 2 tbsp of oil. Ladle ½ cup of batter into the pan and spread out batter thinly. Fry for 5-7 minutes until crisp on either side, turning over once. The pancake should take about 2-3 minutes to cook and crisp. Place pancake on a plate with paper towel to drain oil.

Repeat with remaining oil and batter and serve with soy dipping sauce.

 

Note 
• If not using pancake mix (pajun mix), substitute with ½ cup plain flour, 1 tbsp of rice flour, half a beaten egg, ⅛ tsp salt and ¼ tsp soy sauce.

 

Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.

 

朝鮮的
泡菜煎餅(泡菜全度妍)

 

 

 

 

 

隱藏網格
圖片 1 / 視頻 音頻 1 /
這是一個很大的用剩的泡菜。與大多數的韓國食譜,你可以把它調整到你自己的口味,增加了其他蔬菜,肉類或海鮮。您可以從韓國的雜貨用現成的韓國煎餅麵糊(BU漸-GA-RU)。

 

供應
6
準備
10 分鐘
烹調
20 分鐘
技能等級


希瑟鄭某
給它0.5 / 5
給它1/5
給它1.5 / 5
給它2/5
給它2.5 / 5
給它3/5
給它3.5 / 5
給它4/5
給它4.5 / 5
給它5/5
平均:4.1 (8票)

成份

 

半杯韓國煎餅(pajun組合)
2湯匙泡菜汁,可選
¾杯(180毫升)涼開水
½-⅔杯切碎的精心發酵泡菜
植物油,煎炸
黃豆蘸醬

 

2湯匙醬油
1.5湯匙米醋
¼,½茶匙韓國辣椒粉(Kochugaru)
1湯匙切碎的蔥(蔥),可選

 

庫克的注意事項
爐溫是常規; 如果採用風扇強制(對流),降低20℃的溫度。|我們採用澳大利亞湯匙和杯子:1茶匙等於5毫升,1湯匙相當於20毫升,1杯等於250毫升。|所有草藥是新鮮的(除非指定)和杯子輕輕座無虛席。|所有蔬菜都是中等大小的去皮,除非另有說明。|所有雞蛋55-60克,除非另有說明。

 

說明

 

下面的配方已經過測試,通過SBS美食編輯,可以從播客略有不同。

 

在一個碗裡,地方pajun搭配,泡菜汁(如果使用)和水,輕輕混勻用筷子或叉子,小心不要過度混合或煎餅將是橡膠。加入泡菜的組合。麵糊應該有一個縐麵糊稠度,類似於澆奶油。

 

熱量大煎鍋中火加熱2湯匙的油。鋼包半杯麵糊倒入鍋內,並薄薄地攤開麵糊。炒5-7分鐘,直到清脆的兩邊,翻身一次。煎餅大約需要2-3分鐘,煮酥。將煎餅放在盤子裡用紙巾把油放掉。

 

重複與剩餘油和麵糊,配上醬油沾醬。

 

 

 

注意
•如果不使用煎餅(pajun混合),代以半杯麵粉,1湯匙米粉,半個蛋液,⅛茶匙鹽和1/4茶匙醬油。

 

 

 

攝影艾倫·本森。造型由Michelle Noerianto。由尼克·班伯里準備食物。

 

 

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