9 DELICIOUS KOREAN PANCAKE RECIPES: CRISPY SPINACH PANCAKES
If you have some fresh spinach, onion, and flour, you can make this Korean style spinach pancakes with very little effort. You will love the crisp texture outside. This might inspire a spinach hater to reconsider their preference. Serve with a lemon soy dipping sauce.
Provided by Holly Ford
Time 20m
Number Of Ingredients 9
Steps:
- Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
- Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
- Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
- Serve the pancakes hot with the dipping sauce.
- To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.
KOREAN VEGETABLE PANCAKE (BUCHIMGAE/PAJEON)
Steps:
- Thinly slice (julienne-style) or shred all vegetables using a mandoline, shredder, or sharp knife. I shredded the carrot and cabbage and thinly sliced the scallions and mushrooms.
- Add all of the ingredients, except the mushrooms, into a medium bowl, add the sesame seeds and mix.
- In a separate bowl, combine the flour, milk, and salt and mix until smooth. The batter should be slightly runnier than regular American pancake batter - add a little extra liquid if needed.
- Add the vegetables (without the mushrooms still) to the batter and fold them to thoroughly incorporate them into the batter.Alternatively, you can leave the two separate. When cooking the Korean vegetable pancake, first add the vegetables to your pan and spread out, then add just enough batter to cover the vegetables.
- In a large dry pan, cook the mushrooms over medium heat to allow them to release their excess liquid and brown.
- Once cooked, you can remove them from the pan, keep them on a plate or bowl and add 1/3 of them to each pancake.
- Add a little sesame oil to the pan and heat it up then add the mushrooms and pancake batter and cook over medium heat for a few minutes on each side (3-4 minutes) - until the outside is crispy and browned. Repeat with the remaining batter.
- After flipping the pancake, press down on it with a spatula slightly to encourage browning/crisping.If you want to crisp it up even further then you can transfer the pancake to a broiler for a minute or two for extra crunch!
- Once cooked, transfer the vegetable pancake to a plate, optionally slice it into smaller pieces, and serve with the sauce of your choice. I serve it with homemade gyoza dipping sauce.
- Make ahead: you can prepare the vegetables and batter (separately) 2-3 days in advance and store, covered, in the refrigerator until it's time to combine them and make the Korean pancakes. Fridge: store the leftover savory pancake in an airtight container and enjoy it within 3-4 days.Freeze: allow the veggie pancake to cool entirely before transferring to the freezer. If you've made a large batch, then you can pile them up with pieces of parchment paper between (to stop them sticking).Reheat: to reheat the Korean vegetable pancakes, you can place them in a non-stick pan, either dry or with a drop of oil, and heat on both sides until warmed through. Alternatively, for a larger batch, warm them up in the oven. Wrap a stack of pancakes in tin foil and bake for around 10 minutes at 350ºF/175ºC or until warmed. Avoid using a microwave; otherwise, you'll have limp, sad veggie pancakes.
Nutrition Facts : Calories 376 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 454 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
PANNUKAKKU (FINNISH OVEN PANCAKE)
I first ate pannukakku while living in Finland on a religious mission. It tastes something like a mix between a German pancake and custard. In Finland, it is usually served as a dessert with jam on top, but we like to eat it for breakfast with pancake syrup on top as well. It is now my kids' favorite breakfast and is requested regularly.
Provided by Broman
Categories Baked Pancakes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 420 degrees F (215 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
- Mix flour, sugar, salt, and baking powder together in a large bowl. Add milk, eggs, margarine, and vanilla; mix thoroughly with an electric mixer. Batter will be fairly runny. Pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, about 30 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 27.8 g, Cholesterol 36.4 mg, Fat 9.8 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 361.9 mg, Sugar 14.5 g
HOMEMADE PANCAKES
This delicious homemade pancake batter makes about 10 pancakes. My brother is hard to please and even he loves my recipe!
Provided by stephkarate1
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Mix flour, milk, egg, butter, sugar, baking powder, and salt together.
- Heat a lightly oiled griddle over low heat. Scoop 1/4 cup batter onto the griddle and cook until top and edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 17.3 g, Cholesterol 30.2 mg, Fat 4.7 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 374.5 mg, Sugar 2.8 g
KOREAN CRISP VEGETABLE PANCAKE (PA JUN)
Make and share this Korean Crisp Vegetable Pancake (Pa Jun) recipe from Food.com.
Provided by blucoat
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
- Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
- As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.
Nutrition Facts : Calories 162.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 52.9, Sodium 403.4, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 5.9
VEGETABLE KORMA
A creamy vegetarian Indian dish. This is also great with lamb if you don't need it to be vegetarian. Adapted from The Classic 1000 Indian Recipes.
Provided by Aariq Skought
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
- Add the ground spices and mix.
- Chop half the nuts to a fine paste with a food processor, set aside.
- Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
- Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
- Add nuts, nut paste, and other veggies as cooking times dictate.
- Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
- Garnish with cilantro and serve over rice.
Nutrition Facts : Calories 143.1, Fat 11.7, SaturatedFat 2.2, Cholesterol 5.3, Sodium 41.2, Carbohydrate 8.1, Fiber 1.2, Sugar 3.7, Protein 3.1
More about "koreancrispvegetablepancakepajun recipes"
10 BEST KOREAN VEGETABLES RECIPES | YUMMLY
From yummly.com
20 EASY KOREAN VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published 2021-06-03Category Recipe Roundup
- Vegetarian Korean Bibimbap Bowls. Bibimbap is a colorful Korean rice bowl topped with colorful vegetables, kimchi (fermented cabbage), gochujang (red pepper paste), nori, and a bright sunny-side-up egg in the center.
- Korean Kimchi Pancakes. I had trouble liking kimchi before. But its constant presence at the dinner table (thanks to my dad) made me fall in love with it, eventually.
- Crispy Korean BBQ Tofu. This Korean BBQ tofu is sweet, savory, smoky, and surprisingly meaty! It’ll definitely satisfy your meat cravings. Crispy tofu is seasoned with the amazing gochujang, giving it all the delicious flavors of a traditional Korean BBQ.
- Korean Braised Potatoes. Whenever I go to a Korean restaurant, one of the things I look forward to are the side dishes. Korean cuisine has a wide array of side dishes, and they’re all delicious.
- Korean Sweet Potato Latte. Goguma latte is a lip-smacking beverage made of steamed sweet potatoes, milk, and sugar. The base alone is already epic! It’s wonderfully sweet and creamy.
- Korean Coleslaw. Korean coleslaw is just as crunchy as refreshing, but its flavor is much more unique compared to the mayo-based slaw we all know and love.
- Korean Cucumber Salad. Korean cucumber salad is crunchy, spicy, tangy, and mildly sweet. Its texture and flavor combinations make it an excellent side dish.
- Korean Crispy Mushrooms. Crispy fried mushrooms are coated with a sweet, sour, and spicy glaze. For best results, use dried shiitake mushrooms. They have an earthy and umami flavor that goes really well with the glaze.
- Korean Seasoned Spinach. Spinach alone isn’t really exciting. But with the right seasonings, you can transform it from meh to marvelous. Sigumchi namul is a side dish of blanched spinach coated with a mixture of soy sauce, sesame oil, sesame salt, garlic, sugar, and sesame seeds.
- Sweet and Sour Radish Salad. Musaengchae – this Korean side dish doesn’t look too interesting, but it’s surprisingly good. It’s made with julienned radish seasoned with sugar, salt, and vinegar.
TASTETORONTO | SEAFOOD PANCAKE
From tastetoronto.com
15 KOREAN INSTANT POT RECIPES - KIMCHIMARI
From kimchimari.com
OUR 14 BEST PANCAKE RECIPES | CHATELAINE
From chatelaine.com
KOREAN INSTANT POT RECIPES FROM BIBIMBAP TO SEAWEED SOUP
From instantpoteats.com
BUCHIMGAE BUCHU-JEON KOREAN CHIVE PANCAKE RECIPE
From dobbernationloves.com
KOREAN VEGETABLE PANCAKE - ELISSA GOODMAN
From elissagoodman.com
KOREAN FOOD RECIPES - FOODIE WITH FAMILY
From foodiewithfamily.com
VEGAN YACHAEJEON (KOREAN VEGETABLE PANCAKES) - THE FOODIE …
From thefoodietakesflight.com
10+ JACKFRUIT RECIPES | ALLRECIPES
From allrecipes.com
INSTANT POT DUO CRISP RECIPES
From instantpotcooking.com
10 CORNMEAL PANCAKES | ALLRECIPES
From allrecipes.com
20 ANTI-INFLAMMATORY RECIPES | ALLRECIPES
From allrecipes.com
ALL RECIPES DIVIDED INTO CATEGORIES - KOREAN BAPSANG
From koreanbapsang.com
24 AUTHENTIC KOREAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FOOD - THE KOREAN VEGAN
From thekoreanvegan.com
9 EASIEST KOREAN PANCAKE RECIPES! - YOUTUBE
From youtube.com
KOREAN VEGETABLE PANCAKES - MARION'S KITCHEN
From marionskitchen.com
JEON VEGETABLE PANCAKE: TRADITIONAL KOREAN FOOD RECIPE
From brendid.com
RECIPE: KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN)
From nytimes.com
KOREAN VEGETABLE PANCAKES - FUTUREDISH
From futuredish.com
CRISPY VEGETABLE PANCAKE - PINOYCOOKINGRECIPES.COM
From pinoycookingrecipes.com
KOREAN VEGETABLE PANCAKES — MARK BITTMAN
From markbittman.com
KOREAN VEGETABLE PANCAKE (YACHAEJEON) | 야채전 — AHNEST KITCHEN
From ahnestkitchen.com
20 GREAT VEGETABLE RECIPES – A COUPLE COOKS
From acouplecooks.com
TARTUFO BEST RECIPES
From recipesforweb.com
10 BEST KOREAN VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
KENSHI SKELETON TOWNS BEST RECIPES
From recipesforweb.com
KOREAN VEGETABLE PANCAKES | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
LEARN HOW TO MAKE CRISPY KOREAN GREEN ONION PANCAKES
From essenceofyum.com
15 OF THE BEST BURMESE RECIPES FROM MYANMAR - OUR BIG ESCAPE
From ourbigescape.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love