Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 1/2 cup chopped squid
- 1/2 cup chopped shrimp
- 1/4 cup chopped scallions
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped zucchini
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped cabbage
- 1/4 cup vegetable oil
Special equipment needed:
- Large non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, salt, black pepper, baking powder, garlic powder, onion powder, and paprika.
2. In a separate bowl, beat the eggs and then add the water and milk. Mix well.
3. Add the wet ingredients to the dry ingredients and whisk until smooth.
4. Add the chopped squid, shrimp, scallions, onion, carrot, zucchini, red bell pepper, green bell pepper, and cabbage to the batter. Mix well.
5. Heat the vegetable oil in a large non-stick skillet or griddle over medium-high heat.
6. Pour the batter into the skillet and spread it out evenly with a spatula.
7. Cook for 3-4 minutes on each side, or until golden brown and crispy.
8. Use a spatula to flip the pancake and cook the other side.
9. Once both sides are cooked, remove the pancake from the skillet and place it on a plate.
10. Cut the pancake into wedges and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Sodium: 270mg
Sugar: 2g
Substitutions for ingredients:
- Squid and shrimp can be substituted with any seafood of your choice.
- Vegetables can be substituted with any vegetables of your choice.
Variations:
- Add chopped kimchi to the batter for a spicy twist.
- Add chopped bacon or ham for a meaty version.
- Make a vegetarian version by omitting the seafood and adding more vegetables.
Tips and tricks:
- Make sure the skillet or griddle is hot before pouring the batter.
- Use a spatula to press down on the pancake while cooking to make it crispy.
- Serve with soy sauce or dipping sauce of your choice.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on a skillet until heated through.
Presentation ideas:
Serve on a large platter with a garnish of chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with a side of steamed rice and a vegetable side dish.
Suggested side dishes:
Steamed rice, stir-fried vegetables.
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil.
- If the pancake is not crispy enough, cook for a few more minutes on each side.
Food safety advice:
Make sure all seafood and vegetables are thoroughly cooked before serving.
Food history:
Eomandu Seafood Pancake is a popular Korean dish that originated in the port city of Busan.
Flavor profiles:
Savory, crispy, and slightly sweet.
Serving suggestions:
Serve hot as an appetizer or main dish.
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