Korean Pancakes & Soup

The previous steamed cupcakes using Korean pancake mix turned out disastrous but not these savoury seafood pancakes! hehehe....For a complete meal, I also prepared a pot of Korean cabbage soup to serve with the pancakes. My kids just cannot live without soup for almost every meal!

 Korean Seafood Pancakes,  Hemul Pajeon, 해물파전

Ingredient

• 200gm korean pancake mix
• 250ml water
• 120gm onion, thinly sliced
• 80gm spring onion, finely chopped
• 150gm fresh squid, thinly sliced
• 100gm fresh prawns, diced
• 1/4 tsp salt

Method

1. Marinate squid and prawn with salt briefly. Set aside.
2. Combine pancake mix and water in a mixing bowl. Stir till a thick and smooth batter is formed.
3. Add in onion, spring onion, squid and prawn and mix well.
4. Heat some oil in a non-stick pan, scoop 2 heap tbsp of the batter onto heated pan and pan fry for 3 mins on each side until golden brown. Alternatively, you can make a few large ones instead of individual small pancakes. Larger pancakes will take longer time to cook through.

For kimchi flavoured pancakes : Instead of 250ml plain water, replaced with 150ml water and 100ml kimchi gravy. Add 1/3 cup kimchi (drained well and finely chopped) into the batter.

 Cabbage & Soy Bean Paste Soup, Baechu Doenjangguk,  배추 된장국

Recipe Source : Maangchi.com

Ingredients

• 700gm napa cabbage
• 1/3 cup soy bean paste
• 10 dried anchovies
• 5 cups water
• 1 green chilli
• 6 cloves garlic
• 2 tbsp flour

Method

1. Bring a pot of water to boil, add in chopped cabbage and boil for a minute. Drain away water and finely sliced the softened cabbage.
2. Place the cabbage back into the pot. Add in bean paste, anchovies, green chilli, garlic and flour. Mix well.
3. Add in water and bring to boil. Cook for 20 mins over medium heat. Lower heat and simmer for another 10mins.

For spicy variation, ladle desired amount of soup into a small saucepan, add in tbsp of korean chilli paste and bring to boil till paste is well dissolved!