Korean Vege Cakes Food

KOREAN VEGETABLE PANCAKE (BUCHIMGAE/PAJEON)

Steps:

• Thinly slice (julienne-style) or shred all vegetables using a mandoline, shredder, or sharp knife. I shredded the carrot and cabbage and thinly sliced the scallions and mushrooms.
• Add all of the ingredients, except the mushrooms, into a medium bowl, add the sesame seeds and mix.
• In a separate bowl, combine the flour, milk, and salt and mix until smooth. The batter should be slightly runnier than regular American pancake batter - add a little extra liquid if needed.
• Add the vegetables (without the mushrooms still) to the batter and fold them to thoroughly incorporate them into the batter.Alternatively, you can leave the two separate. When cooking the Korean vegetable pancake, first add the vegetables to your pan and spread out, then add just enough batter to cover the vegetables.
• In a large dry pan, cook the mushrooms over medium heat to allow them to release their excess liquid and brown.
• Once cooked, you can remove them from the pan, keep them on a plate or bowl and add 1/3 of them to each pancake.
• Add a little sesame oil to the pan and heat it up then add the mushrooms and pancake batter and cook over medium heat for a few minutes on each side (3-4 minutes) - until the outside is crispy and browned. Repeat with the remaining batter.
• After flipping the pancake, press down on it with a spatula slightly to encourage browning/crisping.If you want to crisp it up even further then you can transfer the pancake to a broiler for a minute or two for extra crunch!
• Once cooked, transfer the vegetable pancake to a plate, optionally slice it into smaller pieces, and serve with the sauce of your choice. I serve it with homemade gyoza dipping sauce.
• Make ahead: you can prepare the vegetables and batter (separately) 2-3 days in advance and store, covered, in the refrigerator until it's time to combine them and make the Korean pancakes. Fridge: store the leftover savory pancake in an airtight container and enjoy it within 3-4 days.Freeze: allow the veggie pancake to cool entirely before transferring to the freezer. If you've made a large batch, then you can pile them up with pieces of parchment paper between (to stop them sticking).Reheat: to reheat the Korean vegetable pancakes, you can place them in a non-stick pan, either dry or with a drop of oil, and heat on both sides until warmed through. Alternatively, for a larger batch, warm them up in the oven. Wrap a stack of pancakes in tin foil and bake for around 10 minutes at 350ºF/175ºC or until warmed. Avoid using a microwave; otherwise, you'll have limp, sad veggie pancakes.

KOREAN VEGETABLE PANCAKE (JEON)

Steps:

• Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
• Stir flour into vegetables until well distributed.
• Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
• Stir in salt and pepper
• Heat ½ tbsp olive oil or vegetable oil in a skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).
• Fry pancake until golden and crispy, using clean spatula to raise pancake and allow oil to reach beneath (this takes about 3-5 minutes).
• Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.
• Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
• Continue until all pancakes are cooked. Add extra vegetable oil or olive oil between batches as needed.
• Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.

KOREAN FRIED RICE

Steps:

• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Set aside.
• Heat sesame oil and margarine in a large skillet over medium heat. Pour in rice and stir-fry until golden brown, about 5 minutes. Add scrambled eggs, frozen peas and carrots, chicken, green onions, soy sauce, seasoned salt, and pepper. Mix well. Continue to fry gently until vegetables are heated through, 3 to 4 minutes more.