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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, combine all the dipping sauce ingredients together and set aside. | 2. Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside. | 3. In a separate bowl, combine the flours with 1/4 teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter. | 4. Place an 8 1/2-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter. | 5. Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3-4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, until the fish is cooked through and the pancake is golden and crispy. | 6. Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce. | 7. Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
rice wine vinegar	1	teaspoon		-	-	-	-
sesame seed oil	1/2	teaspoon	roasted	176.5167	0.0	39.27	0.9917
garlic clove	1		crushed	176.5167	0.0	39.27	0.9917
sesame seed	1/4	teaspoon	toasted	7.125	0.3274	0.2226	0.6
	7	ounces	mixed	176.5167	0.0	39.27	0.9917
garlic clove	4		crushed	176.5167	0.0	39.27	0.9917
sesame seed	1	teaspoon	toasted	7.125	0.3274	0.2226	0.6
sesame seed oil	2	teaspoons	roasted	176.5167	0.0	39.27	0.9917
sea salt black pepper			ground	176.5167	0.0	39.27	0.9917
purpose flour	7/8	cup		176.5167	0.0	39.27	0.9917
glutinous rice flour	3	tablespoons		176.5167	0.0	39.27	0.9917
egg	2		beaten	143.0	0.72	12.56	9.51
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
green onion	6		sliced	115.02	24.4524	4.1322	2.0022
green chili pepper	1/2		seeded sliced	44.9775	10.6372	2.2489	0.2249
red chili pepper	1/2		seeded sliced	0.625	0.1377	0.0292	0.0069

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.