Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1 cup of water
- 1 egg
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of baking powder
- 1/2 cup of suksilgwa (dried persimmon) cut into small pieces
- 1/4 cup of chopped scallions
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, water, egg, salt, sugar, and baking powder until the batter is smooth.
2. Add the chopped suksilgwa and scallions to the batter and mix well.
3. Heat a non-stick skillet or griddle over medium-high heat and add 1 tablespoon of vegetable oil.
4. Pour 1/4 cup of the batter onto the skillet and spread it out into a thin pancake.
5. Cook the pancake for 2-3 minutes on each side until golden brown.
6. Repeat steps 3-5 with the remaining batter, adding more oil to the skillet as needed.
7. Serve the suksilgwa jeon hot with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 18g
- Protein: 3g
Substitutions for ingredients:
- Suksilgwa can be substituted with other dried fruits such as apricots or figs.
- Scallions can be substituted with chopped onions or chives.
Variations:
- Add chopped shrimp or pork to the batter for a savory twist.
- Use different types of dried fruits or nuts for a variety of flavors.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter to ensure a crispy pancake.
- Use a spatula to gently press down on the pancake while cooking to ensure even browning.
Storage instructions:
- Suksilgwa jeon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the suksilgwa jeon in a non-stick skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
- Serve the suksilgwa jeon on a platter with dipping sauce in the center.
Garnishes:
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Steamed rice
- Korean-style spinach salad
- Stir-fried vegetables
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil to the pan before adding the batter.
Food safety advice:
- Make sure the suksilgwa is thoroughly washed and dried before adding to the batter.
Food history:
- Suksilgwa is a traditional Korean snack made from dried persimmons that have been soaked in honey and then dried again.
Flavor profiles:
- Sweet and savory with a crispy texture.
Serving suggestions:
- Serve as an appetizer or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean