Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 1 tablespoon vegetable oil
- 1 cup kimchi, chopped
- 1 cup shredded mozzarella cheese
- 1 tablespoon sesame oil
- Vegetable oil for frying
Instructions
- In a large bowl, whisk together the flour, sugar, instant yeast, baking powder, and salt until well combined.
- Slowly pour in the warm water and vegetable oil, mixing until a cohesive dough forms.
- Transfer the dough to a floured surface and knead for approximately 5 minutes until it becomes smooth and elastic.
- Place the kneaded dough into a greased bowl, cover it with a damp cloth, and allow it to rise in a warm area for about an hour, or until it has doubled in size.
- While the dough is rising, combine the chopped kimchi and shredded mozzarella cheese in a bowl, mixing thoroughly. Set this filling aside.
- After the dough has risen, gently punch it down and divide it into 8 equal portions.
- Shape each portion into a ball and then flatten it into a disk roughly 4 inches wide.
- Spoon about 2 tablespoons of the kimchi and cheese filling into the center of each disk.
- Carefully fold the edges over the filling, pinching them together to create a sealed pocket. Roll the filled dough back into a ball shape.
- Heat a non-stick skillet over medium heat and add a splash of vegetable oil.
- Place the filled dough balls seam-side down in the skillet. Cook for approximately 3-4 minutes on each side, pressing down lightly with a spatula until they turn a beautiful golden brown and develop a crispy exterior.
- During the last minute of cooking, drizzle sesame oil over the pancakes for an extra burst of flavor.
- Serve them hot and enjoy!
Notes
- For an extra kick, mix in a teaspoon of gochugaru with the kimchi and cheese filling.
- You can also experiment with different cheeses like cheddar or pepper jack for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg