Got Gochujang? Try This Super Easy Korean Pancake That Will Change Your Life!

Von Aaron and Claire · 30 Min.

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Zubereitung

1. Cut the garlic chives into 2-inch (5 cm) pieces. Thinly slice the potato and onion, slicing the potato as thinly as possible.
2. Finely chop the garlic cloves. Thinly slice the chili peppers and green onions if using.
3. In a large bowl, whisk the flour, cold water, gochujang, Korean soybean paste, gochugaru and beef stock powder until smooth.
4. Add the vegetables to the batter and mix gently with a wooden spoon.
5. Heat 2 tablespoons of oil in a large nonstick pan over medium heat. Add some batter, spread it out and distribute the vegetables evenly. Cook 3 to 4 minutes until golden brown.
6. When the edges set, swirl the pan so the oil runs to the centre. When the bottom is golden, flip and cook the other side 3 to 4 minutes.
7. When both sides are golden and crisp, transfer to a wire rack or paper towels. Repeat with the remaining batter and serve warm.

Zusammengefasst aus dem Video von Aaron and Claire. Schau es dir für die Details an.

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KnoblauchZwiebelFrühlingszwiebelKartoffelGochujangSojabohne