Crispy Lotus Root and Pollack Roe Pancake (Yeongeun Myeongran Jeon)
Crispy Lotus Root and Pollack Roe Pancake (Yeongeun Myeongran Jeon)
Recreate ‘Sumi’s Side Dishes’ Famous Lotus Root and Pollack Roe Pancake!
This recipe for Lotus Root and Pollack Roe Pancake offers a delightful combination of chewy lotus root and the subtly salty, popping texture of pollack roe. It’s a simple yet elegant dish perfect as a snack, appetizer, or a unique side dish.
Main Ingredients- 1/2 lotus root (approx. 150g)
- 1 small pollack roe (myeongranjeot)
- Generous amount of cooking oil
For Blanching Lotus Root- Plenty of water
- 2 Tbsp vinegar
For the Batter- 1/2 cup flour (cake or all-purpose) (approx. 60g)
- 1 egg
- Plenty of water
- 2 Tbsp vinegar
For the Batter- 1/2 cup flour (cake or all-purpose) (approx. 60g)
- 1 egg
Cooking Instructions
Step 1
First, peel the lotus root thoroughly and slice it into uniform rounds, about 0.5 cm thick. For the pollack roe, carefully slit the membrane with a knife or spoon and gently scrape out the roe inside. Be delicate to avoid breaking the roe membrane if you wish to keep it intact for presentation, but for filling the lotus root, extracting the roe is sufficient.
Step 2
In a pot, add enough water to generously cover the lotus root slices and stir in 2 tablespoons of vinegar. Once the water comes to a rolling boil, add the sliced lotus root and blanch for about 3 minutes. This step helps remove any bitterness from the lotus root and preserves its signature crisp texture.
Step 3
Drain the blanched lotus root and quickly rinse it under cold running water. Thoroughly pat dry the lotus root slices with paper towels. Ensuring they are completely dry is crucial for the batter to adhere well and for a crispy finish.
Step 4
Carefully fill the hollow centers of the dried lotus root slices with the prepared pollack roe. Gently press the roe into the holes to help it stay in place during cooking.
Step 5
In a wide bowl, whisk together 1/2 cup of flour and 1 egg until smooth, creating the batter. Before dipping the lotus root into the egg batter, lightly coat each piece in flour. This initial flour coating helps the egg batter adhere better, resulting in a more substantial and even coating.
Step 6
Dip the flour-coated lotus root slices into the egg batter, ensuring they are fully coated. Gently turn them over in the batter to ensure an even layer of egg mixture covers the entire surface.
Step 7
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Carefully place the batter-coated lotus root and pollack roe pieces into the hot oil. Fry one side until golden brown and crispy, then flip and cook the other side until similarly golden. Cooking over medium-low heat ensures the inside is cooked through without burning the exterior.
Step 8
Once both sides are beautifully golden and crispy, transfer the Lotus Root and Pollack Roe Pancakes to a serving plate. Congratulations, you’ve successfully made the famous Lotus Root and Pollack Roe Pancake from ‘Sumi’s Side Dishes’! Enjoy the wonderful contrast of the crunchy lotus root and the flavorful, popping pollack roe. Serve with a side of soy sauce and wasabi for an extra kick.
