Chewy Perilla Snail and Egg Pancake
Chewy Perilla Snail and Egg Pancake
Perilla Snail Egg Pancake with a Satisfying Chew
Experience the delightful chewy texture of perilla snails in this delicious egg pancake! The unique, firm bite of the snails makes every mouthful satisfyingly savory. You can chop them small for a side dish, or cut them larger for a hearty snack or even an appetizer. This simple yet special dish is sure to impress!
Ingredients- 100g perilla snails
- A pinch of coarse salt (for cleaning snails)
- 3 eggs
- 2/3 teaspoon salt
- A pinch of baking powder (about 1/2 teaspoon)
- 1 large red chili
- Vegetable oil, as needed
- 1/2 tablespoon minced garlic
- 10g butter
Cooking Instructions
Step 1
First, let’s properly clean the perilla snails. Prepare 100g of snails (you can add more if you like). Open the package and place the snails in a bowl. Add a generous amount of coarse salt and rub them vigorously with your hands. Rinse them thoroughly multiple times under running water. This cleaning process is crucial to remove any earthy taste and ensure a clean flavor. Finely chop the red chili after removing the seeds.
Step 2
Next, prepare the egg mixture. For a small frying pan, using 3 eggs will create a nicely thick pancake. Crack the eggs into a bowl and add 2/3 teaspoon of salt and about 1/2 teaspoon of baking powder. Whisk everything together until well combined. If you don’t have baking powder, you can substitute it with 1 tablespoon of pancake mix for a similar fluffy texture. The baking powder helps make the pancake extra airy and soft.
Step 3
Now, let’s get ready to cook by sautéing the ingredients before adding the egg. Lightly grease a frying pan with vegetable oil and add the cleaned perilla snails. Sauté them until they start to cook. Then, add the minced garlic and continue to sauté until fragrant. Once the aroma of garlic is released, add 10g of butter and let it melt. As the butter melts, pour the prepared egg mixture evenly into the pan.
Step 4
As the egg mixture begins to set and puff up, sprinkle the chopped red chili evenly over the top. The chili will add a hint of spice and a vibrant splash of color, making the pancake even more appealing. Be careful not to cook on high heat, as it might burn. Reduce the heat to medium-low and allow the pancake to cook thoroughly until golden brown and cooked through.
Step 5
Finally, cut the pancake into your desired serving size. If you’re serving it as a side dish (banchan), cut it into small, bite-sized squares. These are perfect to enjoy with rice. If you’re having it as a snack or with drinks, cut it into larger wedges, similar to a pizza, for a more substantial portion. Cut it to your preference and enjoy this delicious dish!
