Ingredients with Measurements:
- 1 pound of ground beef
- 1/2 cup of teriyaki sauce
- 1/4 cup of green onions, chopped
- 1/4 cup of onion, chopped
- 1/4 cup of carrots, shredded
- 1/4 cup of zucchini, shredded
- 1/4 cup of flour
- 1/4 cup of cornstarch
- 1/4 cup of water
- 2 eggs
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Non-stick frying pan
- Spatula
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, teriyaki sauce, green onions, onion, carrots, zucchini, flour, cornstarch, water, eggs, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Heat vegetable oil in a non-stick frying pan over medium heat.
3. Using a spoon, scoop a portion of the mixture and drop it into the frying pan. Flatten it with a spatula to form a pancake shape.
4. Fry for 2-3 minutes on each side or until golden brown.
5. Remove from the frying pan and place on a paper towel to drain excess oil.
6. Repeat steps 3-5 until all the mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Total fat: 22g
Saturated fat: 7g
Cholesterol: 178mg
Sodium: 1076mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground chicken or turkey.
- Teriyaki sauce can be substituted with soy sauce mixed with brown sugar and ginger.
- Green onions can be substituted with chives or scallions.
- Onion can be substituted with shallots or leeks.
- Carrots can be substituted with sweet potatoes or parsnips.
- Zucchini can be substituted with squash or eggplant.
- Flour can be substituted with rice flour or potato starch.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add chopped garlic or ginger for extra flavor.
- Use different vegetables such as mushrooms, bell peppers, or broccoli.
- Add sesame seeds or chopped nuts for texture.
- Make mini-sized mineojeon for appetizers.
Tips and tricks:
- Make sure to drain excess oil from the mineojeon by placing it on a paper towel.
- Do not overcrowd the frying pan to ensure even cooking.
- Use a non-stick frying pan to prevent the mineojeon from sticking.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover mineojeon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat mineojeon in a toaster oven or oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the mineojeon on a platter with a dipping sauce such as soy sauce mixed with vinegar and chili flakes. Garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, or chopped nuts.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or miso soup.
Troubleshooting advice:
- If the mineojeon falls apart while frying, add more flour or cornstarch to the mixture to bind it together.
- If the mineojeon is too dry, add more water to the mixture.
Food safety advice:
- Make sure to cook the ground beef thoroughly to avoid foodborne illness.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
Mineojeon is a Korean dish that originated from Jeolla Province. It is a type of pancake made with various ingredients such as seafood, vegetables, or meat.
Flavor profiles:
Teriyaki mineojeon has a savory and slightly sweet flavor from the teriyaki sauce. The vegetables add a fresh and crunchy texture to the dish.
Serving suggestions:
Serve teriyaki mineojeon as a main dish for lunch or dinner. It can also be served as an appetizer or snack.
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Region: Japanese