Haemul Pajeon (Korean Seafood Pancake) - Using Korean pancake premix version

Korean seafood pancake is a savory snack and it's quick and easy to make!  Korean normally enjoy this pancake with rice wine (makgeoli) and my husband especially loves to eat this during raining day.....

Here I am going to share a 'short cut' way to prepare this recipe using korean pancake mix. ^^

 



Ingredients:

(yield 2 -3 medium size pancake)
Korean pancake premix       200g
Water                                    340ml
Shrimp (medium size)          10 piece (cut into smaller size about 3 small pieces per shimp)
Squid (small size)                 1 piece (cut into bite size)
Spring onion                          6-8 stalks (cut into 5cm long)
Red chilli                               1 (for garnish)
Cooking oil

 

Steps by steps photos:

 

Mix pancake premix with water and stir well until all the flour dissolve.  Add the seafood and spring onion in the batter and stir well.  Heat a non-stick frying pan with 2 tablespoon of cooking oil and spread the batter evenly on the pan.  Lay the sliced red chilli in the middle of the pancake to garnish.  Fry about 6-8 minutes on each side over low heat, or until it turns brownish in colour.  Remove from pan and serve with dipping sauce.  Yum!

Dipping sauce recipe:
Mix
Soy sauce                                          3 tbsp
Rice vinegar                                      1 tbsp
Water                                                 3tbsp
Sugar                                                 1/2 tsp
Chilli pepper powder (Kochugaru)   1tsp
Finely grated garlic                           1/2 tsp

 

 



Chamchi Kimchi Jigae (Tuna Kimchi Stew)

The rain keeps pouring recently and the weather is a bit cold..... A bowl of kimchi stew would be great to warm the stomach :)
Tonight's dinner - Tuna Kimchi Stew (Chamchi Kimchi Jigae)!

 

Ingredients:

 

Kimchi                               1&1/2 cup
Kimchi juice                       5 tbsp
Can tuna                             1 can (Preferable can tuna in oil)
Onion (medium size)         1/4
Leek                                   1/2 stalk
Tofu (soft)                          1/2 pack
Green chilli                         1
Minced garlic                      1 tsp
sesame oil                           1 tsp
Water                                  400ml
* It's highly recommended to use well fermented old (sour) kimchi.



Step by step photos:

 



 

Prepare a pan, put in the kimchi and its juice.  Add in tuna, sliced onion and water.  Turn on the fire and boil over medium heat for 15 minutes.  After 15 minutes, add in chopped leek, green chilli, sliced tofu and minced garlic.  Let it boil for another 10 minutes over medium heat.  After 10 minutes, off the fire and drizzle the sesame oil over the stew and serve with rice! Enjoy~ ^^

 

*Tips:

1. It's recommended to use yuksu (Anchovy Kelp soup stock/broth) to make this stew.  The yuksu will help to enhance the stew flavor.
2. If time allow, let the stew boil for around 1 hour over low fire.  The longer the stew boil, the better the taste because the oil from the tuna and the sourish taste from kimchi blends well in this process :).