Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup guk-ganjang (Korean soy sauce)
- 1/2 cup water
- 1 egg
- 1/2 cup chopped squid
- 1/2 cup chopped shrimp
- 1/4 cup chopped scallions
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
2. Add the guk-ganjang, water, and egg to the dry ingredients and whisk until smooth.
3. Stir in the chopped squid, shrimp, and scallions.
4. Heat the vegetable oil in a non-stick skillet over medium heat.
5. Pour the batter into the skillet and spread it out evenly.
6. Cook for 3-4 minutes on each side, until golden brown and crispy.
7. Transfer the pancake to a serving plate and cut into wedges.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 33g
Protein: 12g
Substitutions for ingredients:
- Squid and shrimp can be substituted with any seafood of your choice.
- Guk-ganjang can be substituted with regular soy sauce.
Variations:
- Add chopped vegetables such as carrots, zucchini, or bell peppers to the batter.
- Make a dipping sauce with soy sauce, rice vinegar, and chopped scallions.
Tips and tricks:
- Make sure the skillet is hot before pouring in the batter to ensure a crispy pancake.
- Use a spatula to press down on the pancake while cooking to help it cook evenly.
- Serve with a side of kimchi or pickled vegetables.
Storage instructions:
Store leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a non-stick skillet over medium heat until heated through and crispy.
Presentation ideas:
Serve the pancake on a large plate with a drizzle of soy sauce and chopped scallions on top.
Garnishes:
Chopped scallions, sesame seeds, and red pepper flakes.
Pairings:
Serve with a side of steamed rice and a bowl of miso soup.
Suggested side dishes:
Kimchi, pickled vegetables, or a simple cucumber salad.
Troubleshooting advice:
- If the pancake is not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the batter is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
Food history:
Seafood pancakes are a popular dish in Korean cuisine, often served as an appetizer or snack.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Korean