When I went to local supermarket recently, I found this Buchimgaru (Korean pancake mix), when I read the instruction at the back, it is so simple and I go ahead and prepare this dish, it come out to be very successful. From what I understand this pancake mix is widely used by Koreans and is great for all types of pancake dishes and menus. While some use plain flour, many prefer using buchimgaru because it gives a crispier texture. Buchimgaru is a mix of different types of flour and other seasonings so it makes your pancakes more flavorful as well.
Haemul Pajeon, or Korean seafood pancake, is a widely loved dish when you visit the local Korean restaurant. They are also popular snack in Korea. A delicious pancake to die for with the harmony of seafood, onions and flavourful batter. It is also great for parties or gatherings, as it pairs wonderfully with alcoholic beverages. Now you can invite your friends over for a delicious treat.
The instruction is actually written at the back of the pack, but I add some variety to it and here is the recipe:
Yield: 2 pancakes (20cm frying pan size)
Ingredients
120g squid
80g sliced shrimp
1/4 onions
spring onions
Red/Green Chilli pepper (Optional)
100g Panckae mix
a pinch of salt
170ml cold water (Using cold water gives a nice elastic texture)
1tbsp Kimchi Paste (optional)
Direction
1. Wash and rinse seafood in salt water. Wash and slices the rest of the ingredients. Pat dry all the ingredients with paper towel.
2. Add water, salt and pancake mix into a big bowl and mix well. Add in all onions and peppers and mix well.
3. Heat frying pan with oil and divide the batter into 2 (one portion for one pancake).
4. Pour 3/4 of the batter (or thin layer) in the pan while moving the pan in circular motion for even distribution. Quickly top it with seafood and pour the rest of the pancake mix all over the topping and around the edge to fill the rest of the pan. Press down toppings so they are embedded into the uncooked pancake batter. This will prevent toppings from falling off when flipping.
4. Cook to 2-3 min on medium heat until the bottom is golden brown. Flip the pancake and cook on low heat until golden brown. Flip again and slide it onto a serving plate.
(If you are not comfortable with quickly flipping the pancake with toppings, Then mix in all the ingredients in the batter and cook in a pan all together. This way you don't have to worry about ingredients falling off when flipping.)
Dipping Sauce
1 tbsp Soy Sauce
1 tbsp water
1 tsp lemon juice/vinegar
cut chillies
1 tsp garlic (optional)
Mix all the ingredients and serve the dipping sauce on the side.
0 comments:
Post a Comment