Displaying korean pancakes recipe

SEAFOOD & VEGETABLE PANCAKES


INGREDIENTS

2 cups buchim garu
or bleached all-purpose flour and 1/ 2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups water

1 tablespoon vegetable oil

1 bunch green onions, trimmed and cut into fourths

2 carrots, peeled and thinly sliced

2 zucchini, trimmed and thinly sliced

1 red bell pepper, stemmed, deribbed and thinly sliced

2 jalapeno chiles, stemmed, seeded and sliced (optional)

1/2 pound medium-size cooked shrimp, rinsed, tails removed, halved

1/2 pound squid, rinsed well, cleaned and skinned, then cut into small chunks

1 egg, beaten


INSTRUCTIONS: Combine the pancake mix, salt and pepper in a medium-size bowl. Slowly whisk in the water until the batter becomes smooth (the consistency of pancake batter). Cover and set aside.

Heat the oil in a large frying pan over medium-high heat. Ladle about 1/2 cup of the batter into the pan to create a rough-edged, 5 inch-diameter pancake. Once the pancake starts bubbling around the edges, arrange vegetables and seafood on top, followed by 1 tablespoon of the egg. Cook until the underside is golden brown, then flip the pancake, reduce heat to medium-low and fry for 4 to 5 minutes, until cooked through. Transfer the pancake to a paper towel-lined platter. Continue with the remaining batter, vegetables, seafood and egg.

Serve the pancakes warm with dipping sauce.

Yields 6-8 pancakes; serves 4.

PER SERVING (without dip): 410 calories, 29 g protein, 58 g carbohydrate, 7 g fat (1 g saturated), 264 mg cholesterol, 765 mg sodium, 4 g fiber.


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