Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 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 sugar
- 1 egg
- 1 1/2 cups water
- 1/2 cup chopped green onions
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 1/2 cup chopped shrimp
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick frying pan
Step-by-step instructions:
1. In a large mixing bowl, whisk together the all-purpose flour, rice flour, salt, black pepper, baking powder, garlic powder, onion powder, and sugar.
2. Add the egg and water to the dry ingredients and whisk until the batter is smooth.
3. Add the chopped green onions, carrots, zucchini, and shrimp to the batter and mix well.
4. Heat a non-stick frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
5. Spoon the batter into the pan, using about 1/4 cup for each pancake.
6. Cook the pancakes for 2-3 minutes on each side, or until they are golden brown and crispy.
7. Remove the pancakes from the pan and place them on a paper towel to drain any excess oil.
8. Serve the pancakes hot with soy sauce or dipping sauce of your choice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 130
- Fat: 4g
- Carbohydrates: 19g
- Protein: 5g
Substitutions for ingredients:
- Instead of shrimp, you can use chopped squid or sliced beef.
- Instead of green onions, you can use chopped scallions or chives.
- Instead of zucchini, you can use chopped mushrooms or bell peppers.
Variations:
- You can add kimchi or cheese to the batter for a different flavor.
- You can make mini pancakes by using a tablespoon of batter instead of 1/4 cup.
Tips and tricks:
- Make sure the oil is hot enough before adding the batter to the pan.
- Use a spatula to press down on the pancakes while cooking to make them crispy.
- You can keep the pancakes warm in the oven at 200°F while cooking the rest.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in the oven at 350°F for 5-10 minutes or in a toaster oven.
Presentation ideas:
- Serve the pancakes on a platter with dipping sauce on the side.
- Garnish with chopped cilantro or sesame seeds.
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
- Kimchi
- Steamed broccoli
- Pickled vegetables
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food safety advice:
- Make sure the shrimp is fully cooked before adding it to the batter.
- Wash your hands and all utensils before and after handling raw shrimp.
Food history:
- Ganghoe-jeon is a traditional Korean pancake made with a variety of vegetables and seafood.
Flavor profiles:
- Savory, crispy, and slightly sweet.
Serving suggestions:
- Serve 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