Tuesday, October 30, 2007

Korean Seafood Pancake 韓式海鮮煎餅


在Vancouver也有蠻多韓國移民 所以要購買韓式料理的材料其實非常方便

想做這道菜其實已經有一段時間了 終於在一天晚上 不知道要煮什麼晚餐的時候突然想到 "喔 冰箱裡還有海鮮 跟高麗菜!" 隨性的在廚房裡做出來的韓式煎餅!

There is a huge Korean population in Vancouver, which means Korean food items and ingredients are quite accessible. The Korean seafood pancake is undoubtedly one of the most popular and well-known item on the menu at any Korean restaurants. I personally prefer the seafood variation, but once you make the batter, you are free to add anything you like! The typical toppings are vegetarian, seafood, and beef. Pre-made batter that comes in packages is also available in Korean supermarkets. This dish could be served as a main dish for a quick and easy lunch or dinner; it's flavourful and filling. Healthy if you go easy on the oil : )

Korean Seafood Pancake

【材 料】
高麗菜 30g 切絲

紅蘿蔔 20g 切絲

蔥 1根 切段
海鮮: 蝦仁 魚片 墨魚

沙拉油 2tbsp

中筋麵粉 150公克
在來米粉 30公克


3.所有海鮮川燙後 洗淨 瀝乾備用

orginal recipe from: http://www.ytower.com.tw/

Korean Seafood Pancake

Chinese cabbage 30g * ( or lettuce as substitute)

Zucchini 10g

Carrot 20g

Green onion 1

Seafood of your choice: fish fillet, shrimp, scallops, cattlefish, etc

2 tbsp Canola oil ( original recipe asks for 4)

1/2 tsp salt

1/4 tsp sugar (optional)

For batter:

All-purpose flour 150g

Rice powder 50g

Water 150cc

Mix all ingredients in a large bowl, and let sit for 20minutes


Heat a skillet/pan, add 1tbsp canola oil. put in the chopped green onion, then the chinese cabbage, carrot, and seafood ( you can put it in boiling water first then add it to the veggie mixture-- personally i prefer it this way), sautee for about 2-3 minutes under high heat. Remove from stove and drain moisture

Add 1tbsp canola oil in to a pan, then add 1/3 of batter mixture once the oil is heated. Fry under low heat for 2 minutes until it appears to be hardened ( kind of like making pancakes!) then add the remaining 2/3 batter and all the toppings.

Flip over and gently press down the pancake so everything will stick together, do this for about 4 minutes. Flip it over again and fry until golden-brown


this is optional, or you can simply use soy sauce, hot sauce, or any sauce of your choice

Korean-style hot sauce/pepper paste 100g

Vinegar 50cc

Lemon juice 1tsp

Garlic cloves (chopped) 1tbsp

White sesame for added flavour

Mix everything well.

Then voila!

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