自己做 韓國薄煎餅

Last week, we had lots of leftover in the fridge so I decided to make Korean Pancake.  We love eating K-food.  There are two areas in Toronto that are known for home-cook K-food; Yonge + Finch and Bloor + Christie/Bathurst (aka K-Town).  My boy loves eating Gamjatang; commonly known as Pork Bone Soup.  Drinking the hot, spicy soup and sucking on the Pork Bone in a cold winter night is definitely a must!

So back to my pancake.  It's super easy to do.  All you need is Pancake mix (which you can pick up at any K supermarket), Kimchi and leftover food.  Our leftover were the previous night's Jerk Chicken, some soy bean sprout, Green onion and one slice of deli ham!  Add 3 cup of water for 1 cup of Pancake mix, mix until it turns into a paste, then add the rest of your ingredients.  (Note: The colour of the paste will turn slightly red b/c of the Kimchi)

Then heat your non-slick pan, add oil, scoop one laddle into the pan.  Use a medium heat so it cooks through the paste evenly.  Here's the reason why I like to use cooked food because I won't have to worry eating raw filling in my pancakes : )

Here's the final product.  Restaurants usually make one BIG pancake but it's very hard to flip it on the pan. So we compromise and do mini pancake instead.  You can add ANYTHING you want.  Beefballs, fried fishballs, seafood, beef, chicken, pork, pepper, mushrooms, etc.. etc.. 

One gentle caution for my reader: Line your plate with a paper towel to obsorb the oil.  Much healthier : )