Ingredients with Measurements:
- 1 cup cooked rice
- 1 cup shredded cooked chicken
- 1/2 cup chopped scallions
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup water
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine cooked rice, shredded chicken, chopped scallions, all-purpose flour, cornstarch, water, egg, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Heat a non-stick skillet or griddle over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.
3. Using a 1/4 cup measuring cup, scoop the chicken and rice mixture and drop it onto the skillet. Use the back of the measuring cup to flatten the mixture into a pancake shape.
4. Cook the pancake for 2-3 minutes on each side or until golden brown and crispy.
5. Repeat steps 3-4 until all the mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 13g
Protein: 6g
Substitutions for ingredients:
- Cooked chicken can be substituted with cooked beef or pork.
- Scallions can be substituted with chopped onions or leeks.
- All-purpose flour can be substituted with rice flour or potato starch.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped vegetables such as carrots, bell peppers, or zucchini to the mixture.
- Add spices such as garlic powder, paprika, or cumin to the mixture.
- Serve with a dipping sauce such as soy sauce, sweet chili sauce, or hoisin sauce.
Tips and tricks:
- Make sure to use cooked rice that has been cooled down to room temperature or chilled in the refrigerator. Hot rice will make the mixture too wet and difficult to form into pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Flatten the pancakes with the back of a measuring cup or spatula to ensure even cooking.
- Serve the pancakes immediately after cooking for the best texture and flavor.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or on a non-stick skillet over medium heat until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or chopped cilantro.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the pancakes are too wet, add more flour or cornstarch to the mixture.
- If the pancakes are too dry, add more water or beaten egg to the mixture.
Food safety advice:
Make sure to cook the pancakes to an internal temperature of 165°F to ensure that the chicken is fully cooked.
Food history:
Dakjuk Jeon is a popular Korean street food that originated in the city of Busan. It is a savory pancake made with chicken, rice, and vegetables.
Flavor profiles:
Savory, crispy, and slightly salty.
Serving suggestions:
Serve the pancakes as an appetizer or as a main dish with a side of rice and vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean