Ingredients with Measurements:
- 1 cup of jogijeot (salted baby clams)
- 1 cup of all-purpose flour
- 1/2 cup of water
- 1 egg
- 1/4 cup of chopped scallions
- 1 tablespoon of sesame oil
- 4 cups of anchovy broth
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
- Soup pot
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, water, egg, chopped scallions, and sesame oil. Mix well until the batter is smooth.
2. Add the jogijeot to the batter and mix well.
3. Heat the soup pot over medium heat and add the anchovy broth. Bring to a boil.
4. Once the broth is boiling, use a ladle to pour the batter into the soup pot. The batter will cook quickly, so make sure to pour it in a circular motion to create a thin layer.
5. Let the pancake cook for 1-2 minutes until it starts to float to the surface. Use a ladle to gently flip the pancake and cook for an additional 1-2 minutes.
6. Once the pancake is cooked, use a pair of scissors to cut it into bite-sized pieces.
7. Season the soup with salt and pepper to taste.
8. Serve the pancake pieces in individual bowls and ladle the hot broth over them.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 4g
Carbohydrates: 36g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Instead of jogijeot, you can use canned clams or chopped shrimp.
- Instead of anchovy broth, you can use chicken or vegetable broth.
Variations:
- Add sliced mushrooms or shredded carrots to the batter for extra flavor and texture.
- Use different types of seafood, such as mussels or squid, instead of jogijeot.
Tips and tricks:
- Make sure the batter is smooth and well-mixed to prevent lumps in the pancake.
- Use a ladle to pour the batter into the soup pot to create a thin layer.
- Cut the pancake into bite-sized pieces for easy serving.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls with the pancake pieces on top. Garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
Kimchi, steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the pancake is sticking to the bottom of the pot, use a spatula to gently loosen it.
- If the batter is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the pancake thoroughly to prevent any foodborne illnesses.
Food history:
Jogijeot-jeon-guk is a traditional Korean dish that dates back to the Joseon Dynasty. It was originally made with seafood caught in the nearby waters.
Flavor profiles:
Savory, salty, and slightly sweet
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean