Monday’s Bread Bowl: Quicker Korean Pancakes

Grill ‘em and serve ‘em

These are served with an eye towards less preparation time in the kitchen.  Here’s the recipe:

What you will need:

1 metal fork

1 large mixing bowl

1 cast-iron skillet

1 serving plate

1 metal spatula

3 tablespoons cooking oil

1/3 cup green onion, thinly sliced

1 (14 oz.) bag, seafood mix
4 whole eggs, beaten

½ cup water

3 jalapeno peppers, minced

½ cup corn starch

1 cup all-purpose flour

 Pinch of salt and garlic powder

Cooking and Directions:

Combine eggs and water.  Beat with metal fork.  Add seafood mix, onion, jalapeno peppers, and salt.  Gradually add flour and corn starch while mixing.  Work toward a cake-like batter consistency.

Heat skillet on medium-high heat.  Grease pan with cooking oil.  You can make a dozen or so small pancakes or 3 to 4 large ones.  Allow pancakes to reach a golden brown on each side (4 minutes tops).  Serve with a dipping sauce of soy sauce, sesame oil, and sliced green onion.