Ingredients with Measurements:
- 1 cup of jogijeot (salted baby clams)
- 1/2 cup of all-purpose flour
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1 egg
- 2 cloves of garlic, minced
- 1/2 onion, thinly sliced
- 1 green onion, thinly sliced
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the jogijeot in cold water and drain well.
2. In a mixing bowl, combine the flour, cornstarch, water, egg, garlic, onion, green onion, salt, and pepper. Mix well.
3. Add the jogijeot to the mixture and stir until well combined.
4. Heat the vegetable oil in a non-stick frying pan over medium-high heat.
5. Spoon the jogijeot mixture into the pan and spread it out evenly.
6. Cook for 2-3 minutes on each side or until golden brown.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 people
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 38g
- Protein: 10g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or rice flour.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Add chopped vegetables such as carrots, zucchini, or bell peppers to the mixture.
- Add chopped bacon or ham for extra flavor.
Tips and tricks:
- Make sure to drain the jogijeot well to avoid excess moisture in the pancake.
- Use a non-stick pan to prevent sticking.
- Serve with a dipping sauce of soy sauce, vinegar, and chopped green onion.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a non-stick pan over medium heat until heated through.
Presentation ideas:
- Cut the pancake into bite-sized pieces and arrange on a platter.
- Garnish with chopped green onion and sesame seeds.
Garnishes:
- Chopped green onion
- Sesame seeds
Pairings:
- Korean rice wine (makgeolli)
- Cold beer
Suggested side dishes:
- Kimchi
- Steamed rice
- Korean-style spinach salad (sigeumchi-namul)
Troubleshooting advice:
- If the pancake is too thin, add more flour to the mixture.
- If the pancake is too thick, add more water to the mixture.
Food safety advice:
- Make sure to cook the pancake thoroughly to avoid any risk of foodborne illness.
Food history:
- Jogijeot-jeon-bokkeum is a popular Korean dish made with salted baby clams. It is often served as a side dish or snack.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a snack or side dish.
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Region: Korean