Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 egg
- 1 1/2 cups water
- 1/2 pound seafood (shrimp, squid, and/or scallops), chopped
- 1/2 cup scallions, chopped
- 1/2 cup carrots, julienned
- 1/2 cup zucchini, julienned
- 1/4 cup vegetable oil
Special equipment needed:
- Large non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the all-purpose flour, rice flour, salt, sugar, baking powder, garlic powder, onion powder, and black pepper.
2. Add the egg and water to the bowl and whisk until the batter is smooth.
3. Add the chopped seafood, scallions, carrots, and zucchini to the batter and stir to combine.
4. Heat the vegetable oil in a large non-stick skillet or griddle over medium-high heat.
5. Pour the batter into the skillet, spreading it out evenly to form a pancake shape.
6. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
7. Use a spatula to flip the pancake over and cook the other side.
8. Once the pancake is cooked through, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
- Gluten-free flour can be used in place of all-purpose flour
- Any combination of seafood can be used, or the seafood can be omitted for a vegetarian version
- Other vegetables such as mushrooms, bell peppers, or spinach can be used in place of the carrots and zucchini
Variations:
- Add chopped kimchi to the batter for a spicy twist
- Serve with a dipping sauce made from soy sauce, rice vinegar, and sesame oil
- Make mini-pancakes for a party appetizer
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter to ensure a crispy texture
- Use a non-stick skillet or griddle to prevent sticking
- Don't overcrowd the skillet or griddle with too much batter at once
Storage instructions:
Jeok-Haemul can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancake in a skillet over medium heat until warmed through and crispy.
Presentation ideas:
Cut the pancake into wedges and serve on a platter with dipping sauce on the side.
Garnishes:
Garnish with additional chopped scallions and sesame seeds.
Pairings:
Serve with a side of steamed rice and a vegetable side dish such as stir-fried bok choy.
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy
- Korean-style spinach salad
Troubleshooting advice:
- If the pancake is sticking to the skillet or griddle, add more oil to the pan before adding the batter.
- If the pancake is not crispy enough, increase the heat and cook for a few more minutes on each side.
Food safety advice:
- Make sure the seafood is fully cooked before adding it to the batter.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Jeok-Haemul is a popular Korean dish that originated in the coastal regions of the country, where seafood is abundant.
Flavor profiles:
Jeok-Haemul has a savory and slightly sweet flavor, with a crispy texture on the outside and a soft, chewy texture on the inside.
Serving suggestions:
Jeok-Haemul is a great appetizer or main dish for a Korean-style meal. Serve with steamed rice and a vegetable side dish for a complete meal.
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Region: Korean