Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 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 black pepper
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 1/2 pound mixed seafood (shrimp, squid, and scallops), chopped
- 1/2 cup scallions, chopped
- 1/4 cup carrots, julienned
- 1/4 cup zucchini, julienned
- 1/4 cup red bell pepper, julienned
- 1/4 cup vegetable oil
Special Equipment Needed:
- Large non-stick skillet
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, combine flour, cornstarch, salt, sugar, baking powder, garlic powder, onion powder, and black pepper. Mix well.
2. In a separate bowl, whisk together water, milk, and eggs.
3. Pour the liquid mixture into the dry mixture and stir until well combined.
4. Add the chopped seafood, scallions, carrots, zucchini, and red bell pepper to the batter. Mix well.
5. Heat the vegetable oil in a large non-stick skillet over medium heat.
6. Pour the batter into the skillet and spread it evenly.
7. Cook for 5-7 minutes or until the bottom is golden brown.
8. Flip the pancake over and cook for an additional 5-7 minutes or until the other side is golden brown.
9. Transfer the pancake onto a serving plate and cut into wedges.
Time:
Preparation time: 15 minutes
Cooking time: 10-14 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 2g
Cholesterol: 130mg
Sodium: 430mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Soy milk can be used instead of regular milk.
- Chicken, beef, or tofu can be used instead of seafood.
Variations:
- Kimchi can be added to the batter for a spicy kick.
- Cheese can be added to the batter for a cheesy twist.
- A dipping sauce can be made by mixing soy sauce, rice vinegar, sesame oil, and red pepper flakes.
Tips and Tricks:
- Make sure the skillet is well-oiled before pouring the batter.
- Use a spatula to press down on the pancake to ensure even cooking.
- Cut the vegetables into thin, uniform strips for even distribution in the batter.
Storage Instructions:
Leftovers 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 heated through.
Presentation Ideas:
Serve the pancake on a large plate with a dipping sauce in the center.
Garnishes:
Garnish with additional scallions and sesame seeds.
Pairings:
Pair with a side of steamed rice and a vegetable stir-fry.
Suggested Side Dishes:
- Steamed rice
- Vegetable stir-fry
- Kimchi
Troubleshooting Advice:
- If the pancake is not cooking evenly, adjust the heat accordingly.
- If the pancake is sticking to the skillet, add more oil.
Food Safety Advice:
- Make sure the seafood is fully cooked before adding it to the batter.
- Wash hands and all surfaces thoroughly before and after handling raw seafood.
Food History:
Pyongyang-style Seafood Pancake is a popular dish in North Korea. It is often served as a snack or appetizer.
Flavor Profiles:
The pancake is savory and slightly sweet with a crispy exterior and a soft, chewy interior. The seafood adds a briny flavor while the vegetables add a fresh crunch.
Serving Suggestions:
Serve the pancake hot with a dipping sauce and a side of steamed rice and vegetable stir-fry.
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Region: North Korean