FOODS

Ingredients: 2 pcs tomato 10 pcs Okra 1 pc Eggplant 1 small of Ampalaya 10 pcs String beans 1 pc small papaya 2 pcs onion 1 stalk of Lemongrass Malunggay leaves 1 small of Patola […]

Ingredients: 500 grams Japanese Rice Cooked 1 pack Nori Sheets/Seaweed Wrapper 2 tbsp. Apple Cider Vinegar or any vinegar 2 tbsp sugar 4 eggs beaten 1 tsp. Salt 1/2 tsp. Pepper 10-15 cps. Crabstick 1/4 […]

Andrea Nguyen is a best-selling cookbook author and expert on Vietnamese cooking. Nguyen says, in the past, cooking Vietnamese food in America meant multiple shopping trips to specialized Asian markets or substituting ingredients that just couldn’t be found here. Thankfully, times have changed and more authentic Vietnamese ingredients are more readily available in the U.S. Nguyen’s newest book, Vietnamese Food Any Day includes recipes that can be made from these more ubiquitous ingredients. She talked with Managing Producer Sally Swift about three specific ingredients and also shared her recipes for Sizzling Rice Crepes and Turmeric Fish, Seared Dill, and Green Onion Noodle Bowls.
Sally Swift: I love your new book. I was struck by how many current, trendy ingredients are part of your Vietnamese cooking in this book. For instance, turmeric is everywhere. I have to say that I think the most beautiful recipe in the book is the sizzling rice crepe recipe. There are no eggs in it; it’s not an actual crepe. Tell us about that recipe.   

Andrea Nguyen: Right. And so people have often times mistaken it as an omelet when they take a look at it. And it’s not really a pancake; it’s more like a filled crepe but with no eggs. And what makes it yellow is turmeric. It’s a Southern Vietnamese thing. It’s a rice crepe that you can fill with basically whatever you want but classically there’s pork and shrimp and mushroom and bean sprouts.

The crepe batter is rice that’s been soaked and ground and then blended into a slurry with coconut milk and turmeric, which gives it this sunny color – it’s also a wonderful phytochemical and it’s antibacterial, but it’s pretty. You could compare the dish to a dosa.

SS: You’ve come up with a way to just do it with rice flour.

AN: Exactly. And it took me years to figure it out. Thank you.

Recipe: Sizzling Rice Crepes
Photo: Aubrie Pick

SS: Well, thank you because it is just a really wonderful technique.

AN: A long time ago I was soaking rice and doing all this really old-school stuff. But I wanted to know how I could get more people to make this amazing dish that is crunchy and filled with goodies and you wrap it up as lettuce and herb wraps. What I found out was that the trick is if I were to use super hot water and store-bought rice flour – bought from the American supermarket, say like Bob’s Red Mill – when you pour hot water into it and it softens the grains. The difference between American rice flour that’s sold at the supermarket and health food stores versus what’s sold at Asian markets is that the stuff at the Asian market has been soaked –rice grains that have been soaked – softened and then ground up. So, it’s a really fine powder practically. Whereas the stuff that we get at mainstream supermarkets in the United States has just been milled or ground from rice grains, so it’s a little coarser. How do then soften that quickly? As soon as I realized that, the door was open to unleash rice crepes onto the world.

Andrea Nguyen as a child with her mother.
Photo Provided by Andrea Nguyen

SS: Talk to me about turmeric and the use in Vietnamese cooking because it shows up in other places, too.

AN: It sure does. There are a handful of recipes in the book that use turmeric. This is going to sound so much like an American thing, but I’ve lived in the United States for most of my life; my family came here when I was six years old, when we fled Vietnam in 1975. My mom started using turmeric in various dishes, for example a Hanoi-style turmeric dish that had a lot of herbs and stuff in it – dill and green onion. She would buy ground turmeric at the Asian market. A few years ago I was down in the South, in Atlanta, and I saw piles of turmeric rhizomes. I came back to my mom and said, “I’m so excited!” Recently, I saw it at my local Whole Foods in Santa Cruz where I live and I was like, “Mom, there’s turmeric!” And she even had a container of turmeric that she got from Sprouts or something. And she looked at me, she said, “Well, before we came to America there was nothing but fresh turmeric in Vietnam! I used to rub it, and this is how you use it.”

SS: That is funny

AN: The flavor is brighter and it’s fun to use. It’s messy.

SS: It is messy.

Recipe: Turmeric Fish, Seared Dill, and Green Onion Noodle Bowls
Photo: Aubrie Pick

AN: When I first started buying it at my local health food store, the young man who was working in the produce section asked, “What do you do with that?” And I said, “I’m cooking with it. What do you do with it?” And he goes, “I just throw it in the blender with my smoothie.” And I was like, “No. This is a wonderful ingredient and you can let it express itself in so many wonderful ways. When it’s used fresh and grated for things like the Turmeric Fish and Seared Dill dish that’s in the book, it lends this little note of clarity and vibrancy that you really don’t get from ground turmeric. It makes me instantaneously happy and I feel sunnier. [laughs]

SS: That’s just beautiful. Everything it touches, that stain is just so beautiful. I want to talk about that dish; it is fish that is layered with dill. I’m sorry, I go to Scandinavia when I think about dill. So tell me about the tradition of dill in Vietnamese food.

AN: Like a lot of herbs that are used in Vietnamese cooking, dill is not just a pretty garnish. It is used practically like a vegetable – like a leafy green vegetable. You use a lot of herbs and Vietnamese cooking, and dill is one of them that’s very popular in Northern Vietnam. The dish that we’re talking about, the turmeric fish, is from Hanoi; that’s in the northern part of Vietnam, the capital of Vietnam. I broil it. And after it’s been broiled, you put a ton of dill and green onion on it, then you pour really hot, nearly smoking oil on it and its sears everything. That perfume from the dill is just amazing and it’s like the finishing layer of flavor on that dish. You cannot get away with using dry dill, and you have to use a lot of it because it complements the turmeric so well.

SS: It is such a beautiful dish and really simple. You have simplified it beautifully in your book. I love the idea of you thinking of herbs as being a vegetable.

AN: Yeah. And it adds that extra layer of flavor pop.

Vietnamese Food Any Day
by Andrea Nguyen

SS: The last thing I want to talk to you about is coconut water; you have coconut water all over this book. And we’re not talking coconut milk; we’re talking about the sports drink, as we know it here in the states. Tell me what the heritage is of that.

AN: There are a lot of coconuts and Southeast Asia. [laughs] They are harvested at different times of their life, different levels of maturity. When they’re young coconuts, meaning that they still have parts on the outside that is great and there’s a very thick layer of husk on the outside, that’s great for drinking. If you think about it, it makes great sense in a situation where you may not have access to potable water. And the liquid inside this young coconut is slightly sweet; it’s pure, it’s clean, and it has a tropical lilt. That little bit of sugar is fabulous, especially used in Southern Vietnamese dishes. For example, you can cook shrimp with a caramel sauce and coconut water; the coconut water gives it this extra edge of sweetness that’s very natural and tropical.

SS: The book is delightful. Thank you so much for coming in.

AN: You’re very welcome. Thank you so much for inviting me. […]

Spiced noodle bowl with pork skewersServes 4Ingredients For the marinade3 garlic cloves, chopped75g chopped shallot or yellow onionFreshly ground black pepper½ tsp Chinese five-spice powder1½ tbsp granulated sugar½ tsp molasses or dark amber honey1½ tbsp fish sauce1 tsp soy sauceFor the noodle bowl1½ tbsp rapeseed (or other neutral oil)560g of boneless pork shoulder (or you could use well-marbled beef steak, prawns, or boneless and skinless chicken thigh)170-220g dried round rice noodles55g unsalted roasted peanuts or cashew pieces, coarsely chopped if large40g fried onions or shallots (optional)300g baby lettuce mix, cut into narrow ribbons, with spines intact3 or 4 handfuls bean sprouts25g hand-torn fresh coriander leaves25g […]

Soon after I posted a photo of Vietnamese grilled chicken legs on Instagram, this comment arrived: “Can you recommend an Asian market in the Bay Area?” I’d described the recipe as deliciously simple, but the person nevertheless assumed that special, hard-to-find ingredients were involved.Whenever I’ve had conversations about the feasibility of making good Asian food from regular grocery store ingredients, people react with raised eyebrows (skepticism) or a smile (pleasant surprise). But the chicken legs are proof that you don’t have to shop at an Asian market to make great Vietnamese dishes. In fact, I developed all the recipes in my new book using ingredients purchased at mainstream grocers and American supermarkets.Despite the food cognoscenti thinking that supermarkets are plebeian, I’ve always loved them. In May 1975, when my family and I visited our first supermarket in America, I was practically giddy. Piles of polished apples and oranges, tidy aisles, well-labeled products, meat neatly wrapped in plastic: The situation was far from the chaos of the open-air “wet market” that I regularly visited with our housekeeper in Saigon. I learned to appreciate grocery shopping, super-fresh food and haggling in Vietnam but welcomed the sparkling calm of America’s mega-food palaces.Our family had just fled Vietnam’s communist takeover, and one of my mom’s concerns was how to nourish our family with familiar savors. At the Albertsons in San Clemente, Calif., she found cheap chicken backs, ginger and onion, which she fashioned into a fragrant stock and then harvested the fat and flesh to prepare comforting pots of chicken and celery rice that we gobbled up.Unlike the unreliable sugar back home, American granulated white cane sugar is consistently fabulous for making bittersweet caramel sauce, a staple deployed for traditional Vietnamese braises of meat and seafood. Perky lettuce, cilantro and mint were readily available for wrapping up fried and grilled morsels. Swans Down cake flour proved to be a decent substitute for rice flour to make banh cuon (steamed rice rolls).We relied on soy sauce until we could obtain fish sauce on excursions to Chinatown in Los Angeles. (Little Saigon in Westminster didn’t develop until later.) Making do during those first years was a fun adventure. Like many other refugees, we realized that culinarily, we could indeed be Vietnamese in America.Because mainstream grocers helped my family resettle here, I remain fond of and fascinated by them. I regularly roam the aisles to look for ingredients to use for Vietnamese dishes, much like my mom did when we first arrived.In the past few years, I’ve noticed that supermarkets have become much friendlier to Asian cuisines. Better and more authentic ingredients are available, as inventories have grown to an average of 40,000 items per store from about 9,000 in 1975. Checking out the Asian food sections wherever I travel in the United States, I’ve found excellent fish sauce, soy sauce, hoisin sauce, coconut milk and rice at such markets as Giant Eagle, Kroger and Publix. Lemongrass, daikon and hot chilies are often found in the produce departments. Rice paper is easy to find, too.How did those changes happen? I called Phil Lempert, founder and editor of SupermarketGuru.com and a food industry analyst for more than 25 years. The trend started with the Silent Generation, many of whom served in the Pacific during World War II, he explained. After coming home, they wanted to continue eating foods that they had tried while abroad. Their children, the baby boomers, wanted more Chinese and Japanese foods. These days, with globalization and the Internet, there’s broader knowledge, and people are more educated and curious.“Supermarkets were losing market share to Asian markets. The distributors were doing volume at little stores,” he said. “With demographic changes and more acculturation in food, retailers understood that they ought to carry more Asian products. The supers want to be one-stop shops.”Young people have affected inventories, too. “Millennials and Generation Z go to Instagram and look at a food photo and they re-create it. They’re willing to experiment,” Lempert said. “They don’t care to be introduced to the chef in the backroom and would rather just have great food no matter where it comes from. They’re value-conscious, do not want to be overcharged and want great quality.”Decades ago, the initial growth of food television resulted in many hip foods being sold at gourmet stores and associated with expensive restaurants and celebrity chefs. “That has changed a lot. Look at the rise of Aldi and Lidl,” he said, referring to two popular discount grocers that have helped democratize food.Increased interest in global flavors combined with a strong natural food movement has also pushed such ingredients as fresh turmeric, coconut water and virgin coconut oil to mainstream stores. Those items may be wonderful health boosters to some people, but to me, they’re game changers for creating flavors that beautifully capture what I’ve enjoyed in Vietnam. For example, I’ve long chased the alluring flavors of a golden-hued coconut rice that my parents adore. Now, I can easily render the vibrant rice whenever I want.When the rice noodle selection is poor or I want to enjoy noodles in whole-grain form, gluten-free pastas come to the rescue. Brown rice capellini is excellent for refreshing bun noodle salad bowls and rice paper rolls; its heftier spaghetti sibling is perfect for spicy bun bo hue noodle soup.Late last year, Whole Foods issued a trend report for 2019, putting strong bets on Pacific Rim flavors and citing dried shrimp and fruits such as guava, jackfruit and dragon fruit as ways for people to better experience “the world through their palates.” More of the exotic and unfamiliar is moving from the margins into the mainstream.American supermarkets welcomed my family more than 40 years ago. We mined those grocers as well as Asian markets to replicate the flavors we feared had been lost. It was an issue of cultural survival.Nowadays, I shop less frequently at Asian markets and see the future of Vietnamese food being buoyed by accessible ingredients, which allow more people to easily experience the cuisine’s brilliance. The story has shifted from surviving to thriving, from being Vietnamese in America to shaping Vietnamese America.Nguyen is the author of “Vietnamese Food Any Day” (Ten Speed Press, 2019). […]

You probably know your way around a Vietnamese menu — the pho, banh mi and rice paper rolls. But have you ever tried making those dishes at home?California-based food writer and cookbook author Andrea Nguyen thinks you can.

If you can put together a taco or pizza dinner on a weeknight, Nguyen asks: Why not Vietnamese?“You can also make a banh mi sandwich whenever you want. Lemongrass pork, yeah!” Nguyen said. “Make a green mango salad if you want, throw that together. And that’s what I’m trying to do with the book, to help people understand the foundations of Vietnamese flavors and textures so that they can work it into their repertoire.”Nguyen says you don’t even need to go to an Asian market for the ingredients. She was in Seattle this week for her new book, “Vietnamese Food Any Day,” so as part of our “Chef’s Day Off” series — and to make her point — we walked through Pike Place Market. […]

Cultural authenticity in food continues to be a hot-button topic. A star-studded panel will discuss the issue at Minneapolis’ The Lynhall next month called “Insiders or Outsiders: Who Owns Asian Food?”Food writer Andrea Nguyen, author of James Beard award-winning cookbook “The Pho Cookbook,” will join the discussion at The Lynhall on April 8. Nguyen talked with MPR News host Tom Crann on All Things Considered about her new cookbook, “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors,” and what makes for “authentic” food or “authentic” experience.The following is her recipe from her new book for savory-sweet comfort food from southern Vietnam, shrimp in coconut caramel sauce. Reprinted by permission from “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors,” published by Ten Speed Press, an imprint of Penguin Random House.Recipe: Shrimp in coconut caramel sauceShrimp in coconut caramel sauce from Andrea Nguyen’s new book, “Vietnamese Food Any Day.”Courtesy photo by Aubrie PickMy niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it’s delicious and involves a nifty technique — coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy tôm rim nước dừa with rice and a simple vegetable, like the charred brussels sprouts on page 170. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking.IngredientsServes four; takes 35 minutes.
• 1 1/4 pounds of extra-large or jumbo shrimp, peeled and deveined• 1 1/3 cups of coconut water• 1 1/2 tablespoons of sugar, plus more as needed• 1 tablespoon of caramel sauce (recipe follows), or 1 1/2 teaspoon molasses• 1 1/2 tablespoons of fish sauce, plus more as needed• 2 tablespoons of virgin coconut oil• 1 large shallot, halved and sliced• 3 large garlic cloves, sliced• Recently ground black pepper• 1 green onion, green part only, thinly slicedPat the shrimp with paper towels to remove excess moisture, and set aside.In a medium bowl, combine the coconut water, sugar, caramel sauce and fish sauce and stir to mix; taste and make sure it’s pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1 1/2 teaspoons sugar or fish sauce, or both. Set aside.In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between 1/3 and 1/2 cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp’s natural juices to release, thin out and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.Transfer the shrimp to a shallow bowl or plate and serve.Recipe: Caramel sauceThis key Viet ingredient is simply nearly burnt sugar; it’s not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You’ve likely had caramel sauce in clay-pot (kho) dishes but didn’t know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.Don’t fear the caramelization process. It’s not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don’t have time to make a batch, use the workarounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.Ingredients for caramel sauce
Makes about 1/2 cup; takes 15 minutes.• 2 tablespoons of water, plus 1/4 cup• 1/8 teaspoon unseasoned rice, apple, or distilled white vinegar (optional)• 1/2 cup of cane sugarFill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don’t worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in — think the color of Pinot Noir — let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.Leaving the pan in the sink, add the remaining 1/4 cup of water. The sugar will seize up, which is OK. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.You make MPR News possible. Individual donations are behind the clarity in coverage from our reporters across the state, stories that connect us, and conversations that provide perspectives. Help ensure MPR remains a resource that brings Minnesotans together.Donate today. A gift of $17 makes a difference. […]

Hello everybody. Today I’m going to introduce you to one of my favorite Korean noodle soups. I really love Korean guksu noodle soup because it has a light, clear broth, is incredibly savory and is not greasy at all, so I have it at least once or twice a week. It leaves me feeling refreshed after eating it!
I often have anchovy kelp stock on hand, so I add some thin white wheat noodles, and add chopped and seasoned kimchi on top and I have a quick kimchi noodle soup. Sometimes I add fish cakes (called eomuk in Korean) instead of kimchi, which is what I want to show you here. The recipe for homemade fish cakes is on my website, so you can use those if you want, or you can use store bought fish cakes like I do in this recipe. You can find them in any Korean grocery store.Advertisement
I’m a big fan of anchovy kelp stock, which is why dried anchovies are always in my freezer. As soon as they get close to running out, I restock right away. I know some of you don’t love them as much as me, then you could use chicken or beef stock instead, or vegetable stock from my recipe. You could also replace fish cakes with something like fried tofu or sautéed mushrooms or vegetables. This recipe is so versatile you can use whatever you like, but I’m showing you the way I like it here.
Enjoy some guksu!
Description
Ingredients
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For seasoning sauce:

For anchovy kelp stock:
Makes 13 to 14 cups

Directions
Make anchovy kelp stock:

Combine the dried anchovies, dried kelp, daepa (or green onions), onion, and radish in a large pot.
Add 18 cups of water, cover, cook over medium-high heat for about 30 minutes. If the mixture begins to boil over, uncover, stir, and then cover with the lid slightly cracked.
Turn down the heat to medium low and boil for 1 hour.
Turn down the heat to low and simmer for another 10 minutes. Remove from the heat.
Put a mesh strainer over a large bowl and strain (to save the cooked radish and kelp, see my vegetable stock recipe). You will get about 12 to 13 cups of stock.
Use right away or freeze for up to 3 months.

Make seasoning sauce:

Combine soy sauce, hot pepper flakes, green onion, green chili pepper, sesame oil, and sesame seeds in a bowl.
Mix well with a spoon.

Cook the noodles:

Bring a large pot of water to a boil. Add the noodles, stirring with a wooden spoon so they don’t stick together.
Cover and cook the noodles over medium high heat for 3 to 4 minutes until tender but still chewy. You can take a sample: it should be chewy but there shouldn’t be anything hard in in them when you bite them.
Drain the noodles, transfer to a large strainer and rinse in cold running water, rubbing the noodles by both hands to cool and remove excess starch.
Drain and divide the noodles into 2 large soup bowls.

Put it together and serve:

Heat the stock and fish cake skewers until hot. Add some fishcake to each bowl and then pour the stock over the noodles.
Add some seasoning sauce and serve right away.

Posted on Thursday, January 21st, 2021 at 7:30 pm.
Last updated on January 30, 2021.
Tagged: easy noodle soup, eomuk guksu, 국수, fishcake noodle soup, guksu, How to make noodle soup, 어묵국수, Korean cooking, korean food, Korean noodle soup, Maangchi, Maangchi noodle soup recipe, Maangchi’s Korean recipes, Noodle soup with fishcake […]

Today’s recipe is a green onion (scallion) pancake with seafood. You may remember I made a green onion pancake (pajeon) video a long time ago which used foraged green onions. But when making pajeon, most Koreans use this kind of green onion, and the most popular kind of pajeon is made with seafood.
The pan fried green onion in this pancake is both soft and crispy, and with all this savory seafood the taste is fantastic. That’s why it’s one of the most popular dishes at Korean restaurants, and especially Korean BBQ restaurants, because it’s a fun thing to order with a lot of friends. When you’re all together waiting for your BBQ, you can get one of these and share it. Just order one, or else your stomach will be too full when the BBQ comes. When we eat it together, everyone helps each other to get a piece. So one person holds the pancake down with their chopsticks while a second person tears off a bit with their own chopsticks. Then the favor is returned and the second person holds the pajeon down while the first person gets their bite. We should always help each other out, right?Advertisement
Some tips when making these pancakes:

For a vegetarian version, skip the seafood and egg and use vegetable stock.
The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well.
While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely.
This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over.
Be sure to make the dipping sauce, that’s the best way to enjoy it!
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It can be a simple meal for 2 people, and Koreans often pair it with soju or makgeoli. And if you want to eat one all by yourself, why not?
Let’s have haemul-pajeon!
Ingredients
Serves 2

½ cup all-purpose flour
1 tablespoon potato starch
½ teaspoon kosher salt plus a pinch of salt
a pinch of ground black pepper
¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water
4 tablespoons vegetable oil
12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your skillet)
4 to 5 ounces (½ cup) seafood (peeled and deveined shrimp, squid, clams), chopped
1 large egg, beaten in a small bowl
1 fresh red pepper, sliced

For dipping sauce:

Directions:
Get the dipping sauce ready:

Put soy sauce, vinegar, gochu-garu, green onion, and sesame seeds in a small bowl.
Set it aside for now, we’ll mix it later when we serve it.

Prepare pancake ingredients:

Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Mix it well and set aside.
Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water) in a large enough to accommodate the green onions. Mix with a whisk until smooth.

Make green onion pancake:

Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat and swirl to coat evenly.
Add the green onions to the batter to coat them. Using tongs or your hand, place them side by side in the skillet, alternating white end to green end, so they form a neat rectangle.
Add the seafood to the leftover batter in the bowl. Using your hands or tongs, spread the battered seafood on top of the battered scallions, scraping out any excess batter remaining in the bowl.
Add the sliced red pepper and pour the beaten egg over top of the pancake in the skillet.
Quickly wash your hands!
Reduce the heat to medium and cook for about 6 minutes, until the bottom is light brown and crispy.
Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crisp.
Turn the pancake over again. Turn up the heat to medium high heat and cook for 1 minute, until the bottom turns crunchy.
Transfer to a large plate, with the egg and seafood side up. Serve right away with the dipping sauce.

How to eat:

Mix the dipping sauce with a spoon. You can cut up the large pancake into several pieces before eating. Take 1 piece to a small individual plate and drizzle some dipping sauce with the spoon and eat. If you don’t want to precut the pancake, you can use your chopsticks to tear off a chunk of batter with a green onion and seafood, and then eat it with the dipping sauce. I prefer the second way because I love to eat the whole cooked green onion.

Posted on Sunday, April 4th, 2021 at 7:57 pm.
Last updated on June 5, 2021.
Tagged: green onion pancake with seafood, haemul pajeon, haemulpajeon, 파전, 해물파전, Korea recipes, Korean cooking, Korean cuisine, korean food, Korean green onion pancake, Maangchi green onion pancake, maangchi scallion pancake, Pajeon, scallion and seafood pancake, scallion pancake […]