Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sesame oil
- 1/2 cup chopped squid
- 1/2 cup chopped shrimp
- 1/2 cup chopped green onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow onion
- 1/4 cup chopped carrot
- 1/4 cup chopped zucchini
- Vegetable oil for frying
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, water, egg, salt, sugar, baking powder, garlic powder, onion powder, paprika, cayenne pepper, and sesame oil until smooth.
2. Add chopped squid, shrimp, green onion, red bell pepper, yellow onion, carrot, and zucchini to the batter and mix well.
3. Heat a non-stick frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
4. Pour the batter into the pan and spread it evenly with a spatula.
5. Fry for 3-4 minutes on each side until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil to the pan as needed.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 245
Fat: 10g
Carbohydrates: 28g
Protein: 11g
Sodium: 430mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Squid and shrimp can be substituted with other seafood such as crab meat, clams, or mussels.
- Green onion can be substituted with chives or scallions.
- Red bell pepper, yellow onion, carrot, and zucchini can be substituted with other vegetables such as mushrooms, spinach, or cabbage.
Variations:
- Make a vegetarian version by omitting the seafood and adding more vegetables.
- Add chopped kimchi for a spicy and tangy twist.
- Serve with a dipping sauce made with soy sauce, rice vinegar, sesame oil, and chopped green onion.
Tips and tricks:
- Make sure the pan is hot enough before adding the batter to ensure a crispy texture.
- Use a non-stick pan to prevent the pancake from sticking.
- Cut the pancake into bite-sized pieces for easy serving.
Storage instructions:
Jeok-Gari can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a non-stick pan over medium heat until heated through and crispy.
Presentation ideas:
Serve the Jeok-Gari on a platter and garnish with chopped green onion and sesame seeds.
Garnishes:
Chopped green onion and sesame seeds
Pairings:
Jeok-Gari pairs well with a cold beer or a glass of chilled white wine.
Suggested side dishes:
Serve with a side of steamed rice and a simple salad of mixed greens.
Troubleshooting advice:
- If the pancake is not crispy enough, increase the heat and fry for a few more minutes on each side.
- If the pancake is too thick, add a little more water to the batter to thin it out.
Food safety advice:
- Make sure the seafood is fresh and properly cleaned before using.
- Wash hands and utensils thoroughly before and after handling raw seafood.
Food history:
Jeok-Gari is a popular Korean street food that originated in the port city of Busan. It is typically made with a variety of seafood and vegetables and served with a spicy dipping sauce.
Flavor profiles:
Jeok-Gari is savory, spicy, and slightly sweet with a crispy texture and a hint of sesame oil.
Serving suggestions:
Serve Jeok-Gari as an appetizer or a main dish for a Korean-inspired meal.
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Region: Korean