Nadugi Pancakes

Ingredients

• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) kimchi, finely chopped 1 cup (150g) kimchi, finely chopped
• 1/2 cup (60g) carrots, julienned 1/2 cup (60g) carrots, julienned
• 1/2 cup (60g) zucchini, julienned 1/2 cup (60g) zucchini, julienned
• 1/4 cup (30g) scallions, thinly sliced 1/4 cup (30g) scallions, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the whole wheat flour and water. Stir until a smooth batter forms.
2. 2.
   Add the kimchi, carrots, zucchini, scallions, soy sauce, sesame oil, gochujang, and salt to the batter. Mix well to ensure all ingredients are evenly incorporated.
3. 3.
   Heat a non-stick skillet or frying pan over medium heat and add a drizzle of vegetable oil.
4. 4.
   Spoon a ladleful of the batter onto the skillet and spread it into a circular shape, about 1/4 inch thick.
5. 5.
   Cook the pancake for 2-3 minutes on each side, or until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter, adding more oil to the skillet as needed.
7. 7.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
8. 8.
   Cut the pancakes into wedges and serve hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Kimchi — Ensure the kimchi is finely chopped to evenly distribute its flavor throughout the pancakes.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier kick or reduce the amount for a milder taste.

Tips & Tricks

• For extra crispiness, make sure the skillet is hot before adding the batter.
• Serve the pancakes immediately after cooking to enjoy their crispy texture.
• Customize the recipe by adding other vegetables or proteins of your choice, such as mushrooms or shrimp.
• Experiment with different dipping sauces, such as soy sauce with vinegar or a spicy chili sauce.
• Leftover pancakes can be reheated in a toaster oven for a quick and tasty snack.

Serving advice

Serve the Nadugi Pancakes as an appetizer or snack. They can also be enjoyed as a light meal when paired with a fresh salad or steamed vegetables.

Presentation advice

Arrange the Nadugi Pancakes on a platter and garnish with additional sliced scallions or sesame seeds for an appealing presentation. Serve them alongside a small bowl of dipping sauce.