Korean Green Onion Shrimp Pancakes With Vinegar Dipping Sa Food

KOREAN PANCAKES

Steps:

• In a potato ricer or colander, squeeze out as much liquid from the zucchini as possible. In a large bowl, whisk eggs with sesame oil, flour and salt until smooth. Mix in zucchini, carrot and onions.
• In a large skillet, heat oil over medium-high heat and add about 1/3 cup of the zucchini mixture, pressing into a pancake about 1/3 inch thick. Sprinkle with hot peppers, pressing into the surface. Repeat with remaining pancakes. Fry, in batches, until golden on the bottom, turning once, about six minutes.

PAJEON, KOREAN SPRING ONION (SCALLION) PANCAKE

Steps:

• Mix the soybean paste with about 1 tablespoon of the water to lighten.
• Place everything into a bowl and mix it all up with a handheld whisk or wooden spoon until you get a smooth batter. Set aside.
• Clean the spring onions and cut them in half, we will be using the whole thing, white and green parts.
• I like to slice them in half lengthwise too, but that's completely up to you. It does depend on the thickness, I don't bother with the thin ones.
• Heat the oil in a medium frying pan on medium high heat.
• Add the spring onions to the hot oil in roughly, a rectangular shape, and leave them to cook for a minute.
• Pour the batter all over the spring onions, covering them completely. You can leave the batter in the shape of a rectangle, following the spring onion or cover the whole pan, as I do, bearing in mind, that the edges of the circle doesn't have any onions.
• After 2-3 minutes, the top of the pajeon will no longer be runny, the batter would have started to set. If the edges are browning too much, lower the heat to medium. Cook for another 2 minutes, then very carefully, using your widest spatula, flip the pajeon over to cook the other side. Use a second spatula to hold the top to help you flip, if you have trouble. The other alternative is to slide the pajeon onto a plate, place the frying pan onto the plate and flip the whole pancake back into the pan.
• Cook for a further 3 minutes or so, until you have a crispy pancake on the bottom side too. Lift to check.
• Slide onto a plate and slice in little squares and serve immediately with the dipping sauce.

SHRIMP AND GREEN ONION PANCAKES

Steps:

• For pancakes:
• Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
• For sauce:
• Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
• Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

KOREAN GREEN ONION & SHRIMP PANCAKES WITH VINEGAR DIPPING SA

Steps:

• Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
• Pancakes: Beat 1 egg and 2 egg whites together with a fork.
• Whisk in the flour, 1 tbsp oil, and water.
• Batter should be smooth and medium thick.
• Let the batter rest for 20 minutes.
• Cooking the Pancakes:.
• Beat remaining eggs & egg whites.
• Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
• Pour out approx 1/2 cup batter (6-8" circle).
• Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
• While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 minutes when the egg mixture has begun to set flip the pancake. Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. Repeat with remaining batter, shrimp & veggies.
• You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.

KOREAN SHRIMP AND SCALLION PANCAKES

Steps:

• Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
• Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
• Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
• Add oil to the skillet between batches.

SHRIMP AND SCALLION PANCAKES

Steps:

• Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.

KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)

Steps:

• Combine the dry ingredients of the batter in a medium-sized bowl. Slowly stir in the water and mix with a spatula until it forms a smooth, runny batter that can just coat the back of a spoon. Add a bit more water if the batter is still a bit thick and mix again.
• Mix the dipping sauce ingredients until the sugar is dissolved. Set aside.
• Heat 2 tablespoons of oil over medium-high heat in a large skillet until hot.
• Add half of the green onions to the pan in a single even layer, forming a rectangle about 7" by 9" (18 cm by 23 cm).
• Drizzle about 4 tablespoon of batter evenly over the green onions.
• Spread 1/3 cup of seafood mix evenly across the pancake and drizzle another 2 to 4 tablespoons of batter evenly over the seafood.
• Turn the heat to medium and allow the pancake to cook for 1 minute.
• Add about a third of the beaten egg over the pancake and spread it with a brush or a spoon to form an even layer.
• Cook the pancake for another 1 to 2 minutes, occasionally checking underneath, until it is browned and crisp.
• In one fluid motion, flip the pancake using a spatula (or two spatulas). It may be necessary to add another tablespoon of oil to the pan.
• Cook the pancake until the seafood side is browned and cooked through, another 2 to 4 minutes.
• Turn the pancake out onto a cutting board and slice into 9 squares or 8 triangles.
• Add more to the pan and repeat steps 4 through 11 to cook the remaining two pancakes.
• Serve hot with the dipping sauce on the side as an appetizer or main.