Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 cup of potato starch
- 1/2 cup of chopped fernbrake
- 1/2 cup of chopped bellflower root
- 1/2 cup of chopped bracken fern
- 1/2 cup of chopped crown daisy
- 1/2 cup of chopped perilla leaves
- 1/2 cup of chopped green onion
- 1/2 cup of chopped garlic chives
- 1/2 cup of chopped onion
- 1/2 cup of chopped zucchini
- 1/2 cup of chopped carrot
- 1/2 cup of chopped beef
- 8 cups of beef broth
- 2 eggs
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Large skillet
- Ladle
- Soup pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, potato starch, and enough water to make a thick batter. Mix well and set aside.
2. In a large skillet, heat some vegetable oil over medium heat. Add the chopped fernbrake, bellflower root, bracken fern, crown daisy, perilla leaves, green onion, garlic chives, onion, zucchini, and beef. Stir-fry for 5-7 minutes or until the vegetables are tender and the beef is cooked through. Season with salt and pepper to taste.
3. Add the stir-fried vegetables and beef to the batter and mix well.
4. Heat some vegetable oil in a large skillet over medium-high heat. Ladle the batter into the skillet and cook until golden brown on both sides. Repeat until all the batter is used up.
5. In a soup pot, bring the beef broth to a boil. Add the cooked pancakes and simmer for 5-10 minutes or until the pancakes are soft and tender.
6. Beat the eggs in a small bowl and pour into the soup pot. Stir gently until the eggs are cooked through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium-high heat
Soup pot: High heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 10g
Carbohydrates per serving: 60g
Protein per serving: 20g
Substitutions for ingredients:
- Instead of beef, you can use chicken or tofu.
- Instead of fernbrake, you can use spinach.
- Instead of bellflower root, you can use burdock root.
- Instead of bracken fern, you can use asparagus.
- Instead of crown daisy, you can use kale.
- Instead of perilla leaves, you can use basil.
- Instead of garlic chives, you can use regular chives.
Variations:
- You can add mushrooms, bean sprouts, or any other vegetables you like.
- You can use vegetable broth instead of beef broth to make it vegetarian.
- You can add some chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure the batter is thick enough to hold the vegetables and beef.
- Cook the pancakes until they are golden brown on both sides.
- Simmer the pancakes in the soup for a few minutes to make them soft and tender.
- Beat the eggs well before adding them to the soup.
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 saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a few pieces of pancake on top.
Garnishes:
Garnish with some chopped green onion or cilantro.
Pairings:
Serve with some steamed rice or a side salad.
Suggested side dishes:
Steamed rice, side salad, or some pickled vegetables.
Troubleshooting advice:
- If the batter is too thin, add more flour or potato starch.
- If the pancakes are not crispy, make sure the skillet is hot enough before adding the batter.
- If the soup is too thick, add more broth or water.
Food safety advice:
Make sure the beef is cooked through before adding it to the batter.
Food history:
Sanmaneul-jeon-guk is a traditional Korean dish that originated from the mountainous regions of Korea. It was originally made with wild vegetables and herbs that were foraged from the mountains.
Flavor profiles:
Savory, slightly sweet, and earthy.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean