Yesterday I was lucky to travel to Boseong tea country with some friends. As expected, Boseong was as beautiful as I heard. The land is picturesque and the tea products there are worth the journey. Here are some of what we saw during on our day. See pictures here: http://www.seouleats.com/2013/06/a-gr… If you are interested in traveling to Boseong, contact my tour company, O’ngo Food Communications (www.ongofood.com) to a arrange a group or a private Korean tour.
Here is a video of me making seafood pancake (haemul pajeon) from Kim from Culinary Confessions, a very popular food radio show in Phoenix, Arizona, along the recipe. See folks, I can cook a bit^^ Come join us at O’ngo Food Communications to take a food tour or cooking class!
Feel free to add Carrots, zucchini, mushrooms, bean sprouts and kimchi are also popular fillings for Korean scallion pancakes.Prep Time: 10 minutes
1 cup flour
corn starch ( optional) approx. 1 tablespoon
1 eggs, beaten
3/4 cups ice water – use only what is necessary
1 bunch of scallions, halved and cut into 2-3 inch lengths
scallops, shrimp, calamari – approx. 1/4 cup
chili peppers cut in thin rings
1 egg scrambled
Vegetable Oil for cooking
1 part rice wine vinegar
1 part soy sauce
1 pinch chili powder
Pour water in flour and mix until consistency of yogurt.
place scallions down
pour on the flour mixture
add the fish & chili’s
add the scrambled egg
cook until crisp
SERVE WITH THE DIPPING SAUCE.
Heat a saute pan over medium heat and coat with a thin layer of oil.
Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
Cook for 3-4 minutes until set and golden brown on bottom.
Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
Serve with soy or spicy dipping sauce.
(Serves 4 as an appetizer or a side dish)