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Thursday, March 27, 2008

Seafood Kimchi Pancake



Korean seafood pancakes are amazing.  I used to just sit around the kitchen when my mom cooks them to make sure every time she cooks a new batch, it disappears quick.  The only food that is better than Korean seafood pancake is the one added with kimchi on top of everything else.  With kimchi pancakes, squid plays a big role.  Shrimp and squid are two seafood types I would use with seafood kimchi pancake.
Ingredients (1 pancake): 1/2 cup of water, 1/2 cup of flour, sliced squid, 1/4 sliced onion, thinly sliced Kimchi, Kimchi juice, 1 eggs, sliced chives (not too small, about 1 inch long)
1. Put 1/2 cup of flour, 1/2 cup of water, 2 eggs, small pieces of kimchi and kimchi juice (juice on the bottom of your kimchi jar) into a container and mix it well using an eggbeater. Then add sliced squid, kimchi, chives, and onion into the mixture. The mixture must be a lot thicker than water. If too thin, it will break as you try to flip it over later.



2. Oil your pan and pour the mixture on it. Try not to make it too thick. Cook one side on med-high heat for about 5 minutes.



2. Using a spatula, see if the bottom side is cooked enough. It will turn brownish and feel hard. Unless you have a large and flat spatula to use it to flip over, the best way to flip this is to just tossing it in the air to flip it. It’s easier than you think. Fear not.
Cook for additional 2-3 minutes on the other side and it’s done.



3. The original top side before flipping is the good looking side that you want on top of your plate. To transfer it onto a dish, you can simply put your plate upside down on top of the pancake while still on the frying pan and flip the entire pan over with your hand on the plate. Just make sure the bottom is not stuck on the frying pan before performing the transfer.  At any point, you can destroy this pancake so be careful.


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