Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 1 pound squid, cleaned and sliced into thin rings
- 1/2 cup scallions, thinly sliced
- 1/4 cup red pepper, thinly sliced
- 1/4 cup green pepper, thinly sliced
- 1/4 cup carrot, julienned
- 1/4 cup zucchini, julienned
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, rice flour, salt, baking powder, sugar, garlic powder, onion powder, paprika, and cayenne pepper. Whisk to combine.
2. In a separate bowl, whisk together the water, milk, and eggs.
3. Add the wet ingredients to the dry ingredients and whisk until smooth.
4. Add the squid, scallions, red pepper, green pepper, carrot, and zucchini to the batter and stir to combine.
5. Heat a non-stick frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
6. Using a ladle, pour the batter into the pan to form a pancake. Cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove the pancake from the pan and place it on a paper towel-lined plate to drain excess oil.
8. Repeat with the remaining batter until all the pancakes are cooked.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 12g
Carbohydrates per serving: 37g
Protein per serving: 17g
Substitutions for ingredients:
- Squid can be substituted with shrimp or other seafood.
- Scallions can be substituted with chives or green onions.
- Red pepper and green pepper can be substituted with any other bell pepper.
- Carrot and zucchini can be substituted with any other vegetable of your choice.
Variations:
- Add chopped kimchi to the batter for a spicy and tangy twist.
- Use different seafood such as shrimp or octopus.
- Add cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure to clean the squid properly before slicing it.
- Don't overcrowd the pan when cooking the pancakes to ensure they cook evenly.
- Serve with a dipping sauce made of soy sauce, vinegar, and sesame oil.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the pancakes on a platter with a side of dipping sauce and garnish with chopped scallions.
Garnishes:
Chopped scallions, sesame seeds, and chopped cilantro.
Pairings:
Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
- Steamed rice
- Vegetable stir-fry
- Korean-style pickled vegetables
Troubleshooting advice:
- If the pancake is not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the pancake is too thick, add more water to the batter to thin it out.
Food safety advice:
- Make sure to clean the squid properly before slicing it.
- Use a clean and dry cutting board and knife when preparing the squid and vegetables.
Food history:
Jeon is a popular Korean dish that is typically made with a variety of ingredients such as seafood, meat, and vegetables. It is often served as a side dish or as a main course.
Flavor profiles:
The Taech'u-ch'a Jeon has a crispy texture with a spicy and savory flavor. The combination of squid, scallions, and vegetables gives it a fresh and vibrant taste.
Serving suggestions:
Serve the Taech'u-ch'a Jeon as a side dish or as a main course with steamed rice and a vegetable stir-fry.
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Region: Korean