Wednesday, February 19, 2020

Korean Style Seafood Bok Choy Chickpea Pancake

I wanted to make a Korean style pancake with a lot of vegetables.  I also wanted to experiment with chickpea flour since I already had it at home.  Supposedly, it's very nutritious but I don't know what it has, like vitamins or whatever.  You can google it if you're interested.  I know it contains fiber like any other bean and that's why you fart when you eat a lot of beans.

Real Korean pancakes don't use chickpea flour, a lot of recipes even say pancake mix.  My local Korean store stocks pancake mix.  I checked the ingredients for one of them, which were flour, baking soda, and msg so it didn't seem complex.  I basically looked at several recipes and made my own variation.  I also found a veggie pancake that sounded delicious.  I'll have to try that another time.

I think this turned out just okay.  My pancake didn't hold together as well as it should have.  This was probably due to the use of chickpea flour instead of regular flour or pancake mix.  Another thing that I would also change is the shoyu (aka soy sauce) in the sauce.  I used a brand called Kikkoman because someone gave it to me and that's what I had on hand.  He was gonna throw it out, that's the only reason I took it.  I didn't want it to go to waste.  But it has a distinct umami flavor that I don't care for and it tastes very salty.  My favorite shoyu is low sodium Aloha brand.

If you'd like to try and make it exactly the way I did, the recipe is as follows:

Ingredients for Pancake:
  • 1 cup mixed seafood, defrosted
  • 3 cups bok choy, chopped
  • 1/2 white onion, sliced
  • 3 stalks green onion, chopped into 2-3 inch pieces
  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1 egg
  • 2 Tablespoons oil for cooking
Ingredients for Sauce:
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon gochujang (red pepper paste)
  • 1/2 teaspoon chili oil
  • 1 sprinkle toasted sesame seeds
  1. Prepare ingredients as listed above (slice, chop, defrost).
  2. Heat large pan.  Add oil.
  3. Add bok choy, white onion, and green onion. Stir fry until half wilted.
  4. Add seafood, sprinkling around the pan evenly.
  5. In a bowl, mix chickpea flour with water and egg.  Pour batter all over vegetables and seafood.
  6. Let sit for a few minutes to set before flipping over to help keep the pancake intact.
  7. Flip and let cook through.
  8. In a separate bowl, mix all ingredients for sauce together.
  9. Serve pancake with sauce.
  10. Enjoy!
IG post of this video: Korean Style Seafood Bok Choy Chickpea Pancake (sped up for IG)
YouTube post of this video: Korean Style Seafood Bok Choy Chickpea Pancake (regular speed, full video)

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