Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 cup cold water
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped carrot
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/2 cup cooked shrimp
- 1/2 cup cooked crab meat
- 1/2 cup cooked squid
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
Special Equipment Needed:
- Large bowl
- Whisk
- 12-inch non-stick skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, sugar, and pepper.
2. Add the cold water and vegetable oil and whisk until the mixture is smooth.
3. Heat the non-stick skillet over medium heat.
4. Add the onion, green onion, bell pepper, carrot, zucchini, mushrooms, shrimp, crab meat, and squid to the skillet and cook for 3-4 minutes, stirring occasionally.
5. Add the sesame oil and soy sauce and stir to combine.
6. Pour the batter into the skillet and spread it evenly.
7. Cook for 3-4 minutes, until the bottom is golden brown.
8. Flip the pancake and cook for an additional 3-4 minutes, until the other side is golden brown.
9. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 310
Fat: 14g
Carbohydrates: 28g
Protein: 17g
Substitutions for Ingredients:
- For the vegetables, you can use any combination of vegetables that you like.
- For the seafood, you can use any combination of cooked seafood that you like.
- For the sesame oil and soy sauce, you can substitute with any other type of oil or sauce that you like.
Variations:
- You can add any other type of cooked protein to the pancake, such as chicken or pork.
- You can add any other type of herbs or spices to the pancake, such as garlic or ginger.
Tips and Tricks:
- Make sure to cook the vegetables before adding them to the pancake, as this will help them cook faster and more evenly.
- Make sure to spread the batter evenly in the skillet, as this will help the pancake cook evenly.
- If the pancake starts to stick to the skillet, add a little bit of oil to the skillet before flipping the pancake.
Storage Instructions:
The pancake can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pancake can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
The pancake can be served with a side of steamed rice and a variety of sauces, such as soy sauce, chili sauce, or sweet and sour sauce.
Garnishes:
The pancake can be garnished with chopped green onion, sesame seeds, or chopped peanuts.
Pairings:
The pancake pairs well with a variety of sides, such as steamed vegetables, a salad, or a bowl of soup.
Suggested Side Dishes:
- Steamed vegetables
- Salad
- Bowl of soup
Troubleshooting Advice:
- If the pancake is not cooking evenly, make sure to spread the batter evenly in the skillet.
- If the pancake is sticking to the skillet, add a little bit of oil to the skillet before flipping the pancake.
Food Safety Advice:
- Make sure to cook the vegetables before adding them to the pancake, as this will help them cook faster and more evenly.
- Make sure to cook the seafood thoroughly before adding it to the pancake.
Food History:
The Masan-style seafood pancake is a traditional Korean dish that is believed to have originated in the city of Masan in South Korea. It is a popular street food throughout the country and is often served with a variety of sauces.
Flavor Profiles:
This pancake has a savory flavor with a hint of sweetness from the vegetables and seafood. It is also slightly spicy from the black pepper and sesame oil.
Serving Suggestions:
This pancake can be served as an appetizer or as a main course. It pairs well with a variety of sides, such as steamed vegetables, a salad, or a bowl of soup.
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Region: Korean