Unlocking the Secret World of Korean Cooking Powders

Each of these types of flour has a specific purpose, especially depending on how sticky you want your dough to be. For kimchi pancakes or noodles, all-purpose flour is your best bet.

Pancake Powder:

Pancake powder is basically all-purpose flour mixed with salt, sugar, starch, and baking powder. It’s slightly yellow and already seasoned, so you don’t need to add much to it when making pancakes. Perfect for when you want to whip something up quickly.

Frying Powder:

Frying powder is similar but has extra ingredients to give your fried food that extra crispy texture. It’s a lifesaver for making Korean fried chicken or tempura. Pro tip: if you want your fried food extra crispy, mix the frying powder with cold beer for a crunchier batter.

Starch Powder:

Starch powder is made from potatoes or corn. It’s commonly called just "starch" and is used to thicken sauces or to make fried food even crispier when combined with flour. Be careful not to use too much—when it cools down, it can turn into jelly, which might ruin your dish. Always mix it with cold water, because if you use hot water, it’ll puff up fast like a cream puff.

Looking for the perfect winter comfort food? Hot potato dumplings will do just that, with their chewy texture and savory flavor. This popular Korean dish is easy to make at home using all-purpose flour. Trust me, this simple recipe will impress even the toughest food critics at your table!

How to Make It :

1. Prepare the Dough : Mix the water and a pinch of salt with the all-purpose flour. Knead the dough for about 10 minutes until it becomes smooth and elastic. Set aside while you prepare the broth.
2. Make the Broth : In a pot, boil water with the dried anchovies and kelp to create a rich, umami-packed broth. After about 5 minutes, remove the anchovies and kelp, then add the potatoes, soy sauce, and minced garlic.
3. Cook the Dumplings : Tear the dough into small bite-sized pieces and drop them into the simmering broth. Let them cook for a few minutes until they float to the surface.
4. Final Touch : Add the zucchini, onion, and green onion to the broth. Adjust the seasoning with salt or shrimp paste as needed. Serve hot and enjoy your hearty, savory dumplings!

This dish is perfect for warming you up on a chilly day, and the combination of fresh veggies, soft dough, and flavorful broth will have you making it again and again.

Ever noticed how the sound of rain just makes you crave something crispy and savory? It’s basically a universal truth in Korea that when the rain starts pouring, you need a kimchi pancake in your life. And guess what? You don’t need to be a master chef to make it happen—just grab a trusty bag of pancake mix! This recipe will save you the time and hassle of measuring a million ingredients while still delivering that crispy, tangy goodness.

How to Make It :

1. Mix it Up : Combine your pancake mix, water, kimchi, red pepper powder, and sugar in a big bowl. Make sure everything's mixed well, but don’t overdo it—you want it to stay light and crispy.
2. Add Veggies : Toss in your onions and green onions for extra flavor and texture. You’ll thank me later for this move.
3. Fry It : Heat up a good amount of oil in a non-stick pan (you want the pancake to crisp up nicely). Pour in your batter, spreading it evenly across the pan. Cook each side until golden brown and crispy.
4. Enjoy : Pair this masterpiece with a cold beer or makgeolli (Korean rice wine) for the ultimate rainy day comfort food. You’re welcome.

Why pay top dollar for fried chicken when you can make your own, right? This recipe makes the perfect crunchy fried chicken using—you guessed it—pancake mix! The best part? It’s super budget-friendly, and you don’t have to worry about which family member gets the best pieces because you’re in charge here.

How to Make It :

1. Prep the Chicken : Soak the chicken in milk for about 30 minutes. This trick helps tenderize the meat and makes it extra juicy.
2. Make the Batter : While the chicken soaks, mix your frying powder (or pancake mix) with water. The batter should be thick enough to coat the chicken without dripping off.
3. Fry Time : Heat oil in a deep pan (hot enough for frying but not smoking). Coat each piece of chicken in the batter and carefully fry until golden and crispy on the outside, juicy on the inside.
4. Serve : Enjoy your homemade fried chicken with a side of fries or pickled radish for that perfect balance. Congratulations, you’ve just saved yourself some serious cash and earned bragging rights.

How to Make It :

1. Season the Pork : Mix cheongju, salt, pepper, and ginger powder, and use it to season the pork. Let it marinate for about 10 minutes.
2. Batter Up : In a bowl, mix the starch powder with water and let it settle for a few minutes. Coat each pork piece with the settled starch, ensuring they’re fully covered for maximum crispiness.
3. Fry the Pork : Heat oil in a deep pan and fry the pork pieces until golden and super crispy. Set aside on a paper towel to drain excess oil.
4. Make the Sauce : In another pan, bring soy sauce, vinegar, sugar, and water to a boil. Add in your sliced vegetables and simmer for a few minutes. To thicken the sauce, mix a little starch powder with water and stir it into the sauce until it reaches your desired consistency.
5. Combine & Serve : Pour the sauce over the crispy pork or serve it on the side as a dip—either way, this dish will be the star of the meal.