Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup chopped green onion
- 1/2 cup chopped seafood (shrimp, squid, or clams)
- 1/4 cup chopped kimchi
- 1/4 cup chopped zucchini
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 1 egg
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Soup pot
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornmeal, egg, water, soy sauce, sesame oil, salt, and pepper until smooth.
2. Add the chopped green onion, seafood, kimchi, zucchini, onion, and carrot to the batter and mix well.
3. Heat a non-stick skillet or griddle over medium heat. Pour a ladleful of the batter onto the skillet and cook until the bottom is golden brown. Flip and cook the other side until golden brown. Repeat until all the batter is used up.
4. Cut the pancakes into bite-sized pieces and set aside.
5. In a soup pot, bring 4 cups of water to a boil. Add the pancake pieces and simmer for 5 minutes.
6. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Skillet or griddle: Medium heat
Soup pot: High heat to bring water to a boil, then reduce to low heat to simmer
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Total fat: 6g
Saturated fat: 1g
Cholesterol: 80mg
Sodium: 650mg
Total carbohydrates: 31g
Dietary fiber: 2g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or potato starch for a gluten-free option.
- Seafood can be substituted with chicken or beef.
- Kimchi can be omitted or substituted with sauerkraut.
- Zucchini, onion, and carrot can be substituted with any vegetables of your choice.
Variations:
- Add sliced mushrooms or bell peppers to the batter for extra flavor and texture.
- Use chicken or beef broth instead of water for a richer soup.
- Top the soup with chopped cilantro or green onion for a fresh burst of flavor.
Tips and tricks:
- Make sure the skillet or griddle is hot enough before pouring the batter to prevent sticking.
- Use a non-stick skillet or griddle to make flipping the pancakes easier.
- Cut the pancakes into bite-sized pieces for easier eating.
Storage instructions:
Store leftover pancake pieces and soup separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancake pieces in a skillet or microwave until heated through. Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with the pancake pieces arranged on top. Garnish with chopped cilantro or green onion.
Garnishes:
Chopped cilantro or green onion
Pairings:
- Serve with steamed rice for a more filling meal.
- Pair with a side of Korean-style pickled vegetables for a refreshing contrast to the savory soup.
Suggested side dishes:
Korean-style pickled vegetables, steamed rice
Troubleshooting advice:
- If the pancake batter is too thick, add more water until it reaches a pourable consistency.
- If the pancakes are sticking to the skillet or griddle, add a little more oil or cooking spray.
Food safety advice:
- Make sure all seafood is cooked through before adding to the batter.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ganghoe-jeon-guk is a traditional Korean dish that originated in the coastal regions of Korea. It is a hearty soup made with seafood and pancake pieces, and is often served as a main dish.
Flavor profiles:
Savory, umami, slightly sweet, with a hint of sesame oil and green onion.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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