Savory Korean Pancakes With Peppers And Mushrooms Recipes

SAUERKRAUT JEON (KOREAN PANCAKES)

Steps:

• Prepare the dipping sauce: In a small bowl, stir together all ingredients until the sugar dissolves. Set aside, or prepare in advance and store in a sealed container in the refrigerator for up to several weeks.
• Prepare the pancakes: In a large bowl, combine sauerkraut and sauerkraut juice. (If you don't have enough sauerkraut juice, you can make up the difference with cold water.) Add onion, scallions, flour, starch, sugar, pickled peppers and the cold water. Stir rapidly with a spoon just until no dry flour remains. (Do not overmix the batter.) The batter should be thin enough to flow around when you tilt the bowl.
• Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8- to 10-inch nonstick skillet over medium-high until shimmering. You should be able to make about two 10-inch pancakes or three 8-inch pancakes, or several smaller pancakes. Add enough batter that you can spread it into a thin pancake with the back of a spoon. Let the pancake cook, undisturbed, until the bottom of the pancake is set, about 2 minutes. Use a thin spatula to gently release the pancake from the pan if it is sticking at all. Continue to cook, swirling pancake around to encourage even browning until the first side is well browned with a few darker spots, another 2 to 3 minutes.
• Use a wide spatula to carefully flip the pancake. Continue cooking until second side is well browned, about 4 minutes.
• Slide the pancake out onto a cutting board, and cook remaining pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges with a pizza slicer or knife and serve with the prepared dipping sauce.

HO DDUK (KOREAN PANCAKES)

Steps:

• Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
• Mix potato flakes with cold water in a separate bowl.
• In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
• Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
• Mix until well blended.
• Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
• Remove from bowl and knead on a floured board for about 10 minutes.
• Grease a clean bowl and set the dough inside to rise for about 45 minutes.
• Divide into 36 balls and cover with a damp cloth.
• Mix brown sugar and cinnamon together.
• Add more cinnamon if you prefer.
• Add enough oil to the bottom of a skillet to just barely cover the bottom.
• Heat over a medium flame.
• Take a ball of dough and flatten in the palm of your hand.
• Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
• Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
• Let cook another 30 seconds, flip and flatten some more.
• Allow it to finish browning.
• Remove from skillet and let cool on a paper towel.
• Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.