Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon baking powder
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 1/2 pound cooked and chopped seafood (crab, shrimp, or squid)
- 1/2 cup chopped green onions
- 1/4 cup chopped kimchi
- 2 tablespoons vegetable oil
Special equipment needed:
- Large non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, and baking powder.
2. In a separate bowl, whisk together water, milk, and eggs until well combined.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth.
4. Add chopped seafood, green onions, and kimchi to the batter and stir until evenly distributed.
5. Heat a large non-stick skillet over medium-high heat and add vegetable oil.
6. Pour the batter into the skillet and spread it evenly with a spatula.
7. Cook for 3-4 minutes or until the bottom is golden brown.
8. Flip the pancake and cook for an additional 3-4 minutes or until the other side is golden brown.
9. Transfer the pancake to a cutting board and cut into wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 41g
- Protein: 20g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Soy milk can be used instead of regular milk.
- Any cooked seafood can be used in place of crab, shrimp, or squid.
- Chopped scallions can be used instead of green onions.
- Chopped cabbage can be used instead of kimchi.
Variations:
- Add chopped vegetables such as carrots, zucchini, or bell peppers to the batter.
- Use different types of seafood or a combination of seafood.
- Make a dipping sauce with soy sauce, rice vinegar, and sesame oil.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter to ensure a crispy pancake.
- Use a spatula to press down on the pancake while cooking to ensure even browning.
- Serve with a side of pickled vegetables or a salad.
Storage instructions:
- Store leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a large platter with a garnish of chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions and sesame seeds
Pairings:
- Serve with a side of pickled vegetables or a salad.
Suggested side dishes:
- Kimchi fried rice
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil to the pan.
- If the pancake is not cooking evenly, adjust the heat as needed.
Food safety advice:
- Make sure all seafood is cooked thoroughly before adding it to the batter.
Food history:
- Gejang is a Korean dish made with marinated raw crab.
Flavor profiles:
- Savory, umami, slightly spicy
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Korean