Korean
cuisine are one of my favorite cuisine. I enjoy the bold and intricate flavours
of Korean food with all its distinctive ingredients. Besides Korean barbeque
and kimchi, a favorite dish of mine is the Korean Pajeon or Spring Onion
Pancake. The Koreans make a really yummy savory pancake. So much so, I
always try to order it. Then there’s a Kimchi version of Pajeon too. But I am
never satisfied because the Kimchi version doesn’t have seafood.
Well,
that I decided to make my own and combined both of them. And since I am making
my own recipe, I decided to put a twist. Using one of my favorite chili sauce,
Lingham’s that is, I saw that LINGHAM’s range includes a LINGHAM’s Sos Cili Sriracha. Sriracha is not the usual chili sauce.
It was made famous by a Vietnamese owner in the States. The chili is thick,
pungent, super spicy and really can kick up a dish by a few knots.
So
I cheated a little. I used a premix Korean Pancake Mix. Hey, if it makes our
lives a little easier, why not. Now don’t fret if you cannot find the premix at
Korean stores or any other grocery stores. Simply use the same amount of flour
in the recipe below, add a tablespoon of baking powder and season it with salt,
pepper and some chicken or anchovy seasoning powder.
I
used prawn and squid but feel free to add mussels, octopus, clams or any
seafood that you like. Some Korean pancake recipes don’t call for an egg but I
like mine with it because it makes the pancake somehow soft and fluffy. My
version is pretty kick up in heat so if you prefer a less spicy version, reduce
the amount of LINGHAM’s Sriracha in
the pancake mix. You can also omit it in the pancake mix and just serve the
pancake with the spicy sauce if you are making this for kids.
The
recipe turned out great. The pancake was fluffy and soft with a good hit of
heat from the LINGHAM’s Sriracha and
kimchi. The light tangy kimchi flavours really enhanced the seafood bits while
the spring onions that has been lightly caramelized gave the pancake a
delicious oniony note.
Hope
you like cos I do… leave me note if you tried this recipe and enjoy it!
Korean
Kimchi Seafood Pancake with LINGHAM’s Sriracha
Ingredients
200gm Korean Pancake Mix
300ml Cold
Water
1 Egg
2 tbsp LINGHAM’s
Sriracha Sauce
100gm Kimchi
2 pcs Squid
or Octopus
7-8 pcs Prawn
150gm Spring Onion
Some Coriander
leaves (optional)
1 Red Chili
2 Garlic cloves
Salt & Pepper
Cooking oil
Sauce
Ingredients
1 tbsp LINGHAM’s Sriracha Sauce
1 tbsp Apple Cider Vinegar
1 tbsp Soy Sauce
Toasted Sesame Seeds
Method
Clean squid and shelled
prawns. Cut squid into strips and prawns into cubes.
Remove kimchi from its
juices and chopped then into small pieces.
Clean spring onions and
cut into long section.
Cut red chili into
slices and remove seeds.
Grate or pound garlic
cloves to a paste.
Mix Korean Pancake Mix,
cold water, egg, garlic paste and LINGHAM’s Sriracha Sauce till smooth but
don’t over mix.
Add in chopped Kimchi
and mix well.
Heat up pan with a
little drizzle of oil on low fire.
Add in few red chili and
arranged a handful of spring onion and a few coriander leaves over the chili.
Add in some squid and
prawn around and top of the spring onions.
Slowly add in a ladle
full of on the seafood and spring onions to form a pancake.
Cook on low heat for a
few minutes before flipping the pancake over gently.
Once the pancake and
seafood is fully cooked and golden, remove and set aside.
Repeat the steps to make
the pancake still batter and ingredients are used up.
Mix all the sauce
ingredients together.
Serve Kimchi Seafood
Pancake warm with the sauce.
Extra
Notes and Tips
- Use any other seafood you like besides prawns and squids
- Substitute Korean Pancake premix with same amount of regular flour but add 1 tbsp baking powder and season well with salt and pepper. A tbsp of anchovy or chicken seasoning powder is optional
- Reduce the amount of LINGHAM’s Sriracha sauce accordingly to your heat tolerance
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