For 1 Serving: about two sheets
- Ottogi Korean Pancake Mix: 100g
- Cold Water: 150mL (3/4 Cups)
For 2 Servings: about four sheets
- Ottogi Korean Pancake Mix: 200g
- Cold Water: 300mL (1 and 1/2 Cups)
For 5 Servings: about ten sheets
- Ottogi Korean Pancake Mix: 500g
- Cold Water: 800mL (4 Cups)
Let's make it for 5 servings. I am starving... 😋
Prepare a large bowl and add 500g of pancake mix.
Add 800mL(4 Cups) of cold water.
FYI, cold water makes the pancakes crispier.
Mix them well until you don't see any chunks.
Prepare some vegetables you want to add.
I like to add only a few, such as onions and scallions.
You can add seafood or meat if you like.
Finally, add chopped kimchi.
I add 3 cups of kimchi.
Mix them all together well.
You see the orange-red (can't describe this color!) color?
If you do, it is finally ready to be cooked!
Heat your pan and add oil.
Pour some batter into the pan and cook until the pancake is golden brown on edge.
Cook it for 2~3 minutes over med-high heat.
Flip the pancake and cook the other side for 1-2 minutes.
Press the pancake with a spatula while cooking to make it crispier.
Then, it is ready to be served.
Ingredients of Ottogi Korean Pancake Mix:
Wheat flour, Sugar, Salt, Tapioca starch, Glutinous rice flour, Potato starch, Guargum, Onion powder, Baking powder, Dextrin, Garlic powder, Gluten, Black pepper, Riboflavin
"OTTOGI KOREAN PANCAKE MIX is a mixture of flour seasoned with a variety of spices such as onion, garlic, black pepper, etc. By adding vegetables, seafood, and meat, it will bring out more flavors."
Directions: It can be used following Korean dishes
- Grilled green onion pancake
- Kimchi pancake
- Red pepper pancake, and etc
How to store:
Please avoid direct sunlight and keep it dry and cool. Seal the remains tightly and keep in the refrigerator.