#koreanpancake

[daemama-blog]

Mini Bacon Pajeon and Kimchi Pajeon

Also known as Korean pancakes (:

- pancake batter with leeks, onions, bacon carrots and whatever veggie you like - add chopped kimchi and gochujang (Korean spicy paste) for kimchi pajeon - also made a dried pollack, kelp and miso egg soup - stir fried king oyster mushrooms and bacon

[stevenhess]

Vegan Korean Hotteok is a delightful twist on the traditional Korean pancake, filled with a sweet mixture of nuts, dried fruits, and vegan chocolate chips. It's crispy on the outside and gooey on the inside, making it a perfect treat for any time of the day.

Ingredients: 2 cups all-purpose flour. 1 cup lukewarm water. 1 tbsp sugar. 1 tbsp active dry yeast. 1/4 tsp salt. 1/2 cup brown sugar. 1/4 cup chopped walnuts. 1/4 cup chopped pecans. 1/4 cup chopped almonds. 1/4 cup chopped peanuts. 1/4 cup chopped dried cranberries. 1/4 cup chopped dried apricots. 1/4 cup chopped dried figs. 1/4 cup chopped raisins. 1/4 cup chopped dates. 1/4 cup chopped dried cherries. 1/4 cup chopped dried blueberries. 1/4 cup chopped dried mango. 1/4 cup chopped dried pineapple. 1/4 cup chopped dried papaya. 1/4 cup chopped dried coconut. 1/4 cup chopped vegan chocolate chips.

Instructions: Warm water, sugar, and active dry yeast should all be mixed together in a bowl. Allow it to sit for 5 to 10 minutes until it foams up. Put the flour and salt in a different bowl. Add the yeast mixture little by little and mix it in until a dough forms. For about 5 minutes, knead the dough on a floured surface until it is smooth and springy. Put it in a bowl that has been greased and cover it with a damp cloth. Leave it somewhere warm for an hour or until it doubles in size. Put brown sugar, chopped nuts, dried fruits, and vegan chocolate chips in a different bowl. Mix these together to make the filling. After the dough has doubled in size, make balls of the same size. Squish a dough ball into a circle shape and put some filling in the middle of it. Pinch the dough's edges together to seal them as you fold them over the filling. Put a skillet or griddle that has been lightly oiled over medium heat. Put the filled dough ball on the pan seam-side down and use a spatula to make it a little flatter. As soon as one side turns golden brown and crispy, move on to the next. Do it again with the rest of the dough balls and filling. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 20 minutes

armstrong white shepherds

[loenadiary]

📍 Seung-gi Wonjo Chapssal seed Hotteok 승기 원조 찹쌀 씨앗호떡

[neilkohney]

A vegan Kimchijeon is a Korean pancake with kimchi and a few other simple ingredients. The outside is crunchy and the inside is chewy. It tastes spicy and sour all at the same time.

Ingredients: 1 cup kimchi, finely chopped. 1 cup all-purpose flour. 3/4 cup water. 2 tablespoons flaxseed meal. 2 tablespoons sesame oil. 2 green onions, thinly sliced. 1 tablespoon soy sauce. 1 tablespoon gochugaru Korean red pepper flakes. 1 teaspoon sugar. 1/2 teaspoon salt. Vegetable oil for frying.

Instructions: In a bowl, mix together the flaxseed meal and water. Let it sit for a few minutes to thicken, creating a flax egg. In a large mixing bowl, combine the chopped kimchi, all-purpose flour, flaxseed mixture, sesame oil, green onions, soy sauce, gochugaru, sugar, and salt. Mix well until a batter forms. Heat a non-stick skillet over medium heat and add a little vegetable oil to coat the bottom. Pour a ladleful of the kimchi batter into the skillet, spreading it out into a round shape. Cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the skillet as needed. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve hot with a dipping sauce of your choice.

Derek Dawson

[loenadiary]

📍 Wonjo Ssiaethotteok 원조 씨앗호떡

[laloena]

[laloena]

[laloena]