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Before you jump to Kimchi Pancakes recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.
Healthy eating encourages a feeling of health and wellbeing. If we eat more healthy meals and less of the bad ones we generally feel much better. Eating fresh vegetables helps you feel much better than eating a slice of pizza. Selecting healthier food choices can be difficult when it is snack time. Shopping for snack foods can be a challenge because you have so many options. Here are a handful of healthy snacks which you can use when you need an instant pick me up.
One of the most popular treats is natural yogurt. Eating natural yogurt in place of a healthy larger lunch is not a good idea. As a snack, however, yogurt is one of the best things you are able to reach for. It is a protein-rich resource of wholesome nutritional vitamins. Yogurt is often eaten to help preserve the digestive system since it is so easily digestible by the majority of people. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an simple way to minimize sugar while still enjoying a tasty snack.
A large selection of quick health snacks is easily obtainable. Determining to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to kimchi pancakes recipe. You can have kimchi pancakes using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Kimchi Pancakes:
- Provide 2 1/2 Cups All Purpose Flour
- Use 2 1/2 Cups Water
- Prepare 1 tsp Salt
- Provide 1 Egg (Beaten)
- You need 1 1/2-2 Cups Kimchi
- Use 1 Tbsp Kimchi Liquid
- You need 1 Red Chili (Sliced)
- You need 1/4 Cup Green Onions (Sliced)
- Get Vegetable Oil for Frying
Instructions to make Kimchi Pancakes:
- Sift Flour and Salt into a Large Mixing Bowl. Add the Water, and whisk well. Add the Kimchi, Kimchi Liquid, Egg, Red Chili, Green Onions. Stir well. Place mixing bowl in another bowl of ice, or add a few ice cubes to the batter to keep it cold.
- Heat a medium sized skillet over Medium Heat. Add a decent amount of Vegetable oil and spread it evenly in the pan. Once heated, ladle about 2 ladles full of batter into the pan and spread evenly. The pancake should be about 10" diameter. You can make smaller pancakes, if desired. Cook until the pancake is about 2/3 of the way cooked, then flip. Cook until other side is done. Flattening the pancake with your spatula will help it to crisp.
- Serve whole or cut into squares for dipping. These go fabulously well with my soy dipping sauce, which can be found on my recipe page. Enjoy!
Kimchi pancakes, or kimchijeon, are crispy, a bit chewy, and full of the umami goodness of Korean-style fermented cabbage. This recipe works especially well with older kimchi that is tangy and full of. Kimchi Pancakes is a comforting meal to make if you have left-over kimchi. In fact, the longer the In Korea, I like to cook these Kimchi pancakes when it is raining outside. Here I contribute another one to the list; the Curry Kimchi Pancakes.
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