I was scared since I ran out of all purpose flour and had to use wholewheat flour instead. I hope it works out well for you. I don’t know what that liquid might be. Oh yum! I know why is losing weight so difficult!? I have Korean Beef Short Ribs in my slow cooker right now and I’m going to make these as the side! Change ), You are commenting using your Twitter account. Do you think this would work in an air fryer instead? Though the filling won’t be gooey. Im a lifestyle blogger from Manila. incorporate them into the mix. This is one of my favorite recipes EVER! If you have potatoes, you can make this crispy, chewy Korean potato pancake. Serves 4 (1/4 large pancake – 195 kcal, 6g fat, 30g carbs, 4g fiber, 5.5g protein). Is that the water that was drained when you let the blended potato sit for 5 mins? So, I probably will make these for dinner but, this is just like a German potato pancake that I used to eat growing up. Add more water as needed to make the dough, well doughy. I think next Powdered chocolate version sounds delicious as well. It is really good. Very good explanations, I made it first time and I love it. I will definitely be making these again maybe trying different nuts (I used walnuts today as you did ). Enjoy the sweet treat! Hi Sue, this was delicious!! Delicious! Place a dough (1 or more depending on size of your pan. If more, allow enough room to expand between the dough when pressed down) into the pan and cook it on medium heat until the bottom side is lightly golden brown (about 30 seconds). and can I use white sugar since I don’t have brown sugar? Seriously, these Korean sweet pancakes used to be my favourite childhood snack! Thank you for your post. at a time. Haemul Pajeon (Scallion seafood pancakes), Japchae (Stir-Fried Starch Noodles with Beef and Vegetables), Jajangmyeon (Noodles in Black Bean Sauce). Let the reserved liquid sit for about 10 minutes. #notsaddesklunch evangelist. It really help!! If more, allow enough room to expand between the dough when pressed down) into the pan and cook it on medium heat until the bottom side is lightly golden brown (about 30 seconds). (Mine took 1 hour at room temperature 27 C/80.6 F but it could vary depending on the effectiveness of your yeast and also your room temperature.). My favorite addition for gamjajeon is garlic chives. I had a question about the filling, is it needed to add nuts or can you also do it without? It's free! I don’t know when you’re planning a party, it would be best trying out beforehand anyway. Also, are you adding enough cooking oil? Thanks for your feedback. Serve warm with some Korean pancake sauce. Mix the pureed potato and onion in a bowl. 4. Put a large skillet over medium heat, add a generous amount of oil. It’s always interesting to hear about other cuisine and how they sometimes resemble similarities to one another. Not having a Korean grocer nearby it is so nice to find a recipe where I can make this treat at home from scratch! . This is looking so delicious. I had tasted it when I was in Nampo-dong, Busan and I loved it. Could I have each little pancake prepared and filled the night before and then cook them just before the party? I haven’t tried this recipe yet but I wanted to make them for Christmas. This recipe is traditional style. Who would say no to that?! Give it a try and let me know what you thought of it! Take out of the oven, and garnish with a drizzle of more gochujang, and mayo. Peanuts, almond slices and sunflower seeds are also popular choices.). A plain baking paper works fine too. I want it gooey and chewy! Will try the Sweet Pancakes this weekend and get back to you. Thanks, You can certainly try it. In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. P.S. 3. The starch in the potatoes does the job on its own, making it an excellent gluten-free choice for me when I’m dining out at a Korean restaurant. Thanks so much … off to search your site for more recipes to try. Using a round tablespoon, place 1.5 tablespoon of sugar filling on the dough. Change ), You are commenting using your Google account. This was my A2) Brown sugar is definitely ideal in this recipe, but if all you have is white sugar, why not just try it. © 2006–2020 My Korean Kitchen, All Rights Reserved. However, I am confused with set 5. Peel and grate the potatoes, capturing the liquid. stuffed) are also available. It turned out really good (although we didn't make a lot of them) but guests at the party loved them so much. Thanks. Check out more fabulous Korean rainy day foods from here! Miss 11 and I just made these for lunch (we are homeschoolers and studying South Korea at the moment) and WOW! Place a dough (1 or more depending on size of your pan. Great! Also, there are different types of hotteok available nowadays. The sugar syrup inside can ooze out and it will be very hot. Transfer the pancake onto a plate and repeat step 6 for the remaining dough. Take 1/8 portion of the dough and flatten down. Lightly press it with a spatula to flatten a bit. Empty the water in the bowl (from step 2) and add any residue potato from the bottom of the bowl into the potato and onion mixture above (from step 4). amzn_assoc_asins = "B00MMRUID8,125001249X,B01D9TNUV4,B0001CXUHW"; The nutrition information shown is an estimate provided by an online nutrition calculator.