Sweet potato kimchi pancake
Sweet potatoes are a representative alkaline food because they contain beta-carotene and vitamin C, and in particular, they were selected as the three major red-yellow vegetables that prevent lung cancer. Oriental medicine has the effect of strengthening the spleen and stomach, relaxing the blood, and warming the five intestines. Fiber improves bowel movements and is a good ingredient for diet. Today, I'm going to make a sweet potato kimchi pancake. This is Chef Lim Sung Geun's recipe.
2 serving
Within 30 minutes
밥심은국력
Ingredients
  • sweet potato
    200g
  • Salt
    1ts
  • ripe kimchi
    200g
  • leek
    1/3ea
  • Cheongyang red pepper
    2ea
  • pan frying powder
    6TS
  • red pepper seed powder
    2TS
  • Water
    1/2cup
  • Cooking oil
    8TS
Cooking Steps
STEP 1/9
Shred the sweet potatoes. It's better to shred sweet potatoes thinner than the picture. The length doesn't come out when you're done cutting it in half. Now that I've made it, I've got something. I think I'll make it better next time.
STEP 2/9
Soak in water and drain the starch. Then remove the water.
STEP 3/9
Mix a teaspoon of salt in the trimmed sweet potatoes. It has the effect of soaking a little bit.
STEP 4/9
Chop up the sour kimchi. In this case, it's better to cut it in half.
STEP 5/9
Chop the white green onion and chungyang pepper. Prepare 6 tablespoons of pancake mix, 2 tablespoons of pepper seed flour, and half a cup of water. It's measuring a spoon of rice.
STEP 6/9
Put everything in.
STEP 7/9
Mix it well.
STEP 8/9
Put 8 tablespoons of cooking oil in a heated pan, put the dough on top, and turn over when the edges of the pancake are cooked.
STEP 9/9
Alto sweet potato kimchi pancake is done!
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