Abalone and Vegetable Pancake: A Delicious & Special Korean Treat
Savory Pancakes #AbalonePancake #AbaloneVeggiePancake
This is a special Korean savory pancake (jeon) featuring tender abalone and a medley of fresh vegetables. It offers a delightful chewy texture from the abalone and a satisfying crunch from the assorted veggies. Perfect for a unique meal or a delightful appetizer!
Main Ingredients
- 6 pieces of prepared abalone
- 1 handful of fresh cabbage
- 1 handful of king oyster mushrooms
- 2/3 stalk of green onion (scallion)
- 1 green chili pepper
- 2/3 red chili pepper
- 1 Tbsp of cooking wine (like Mirin or Cheongju)
- 1/2 cup all-purpose flour
- 1/2 cup savory pancake mix (buchim garu)
- 1 cup anchovy or kelp broth
- 2 eggs
- Pinch of salt
Dipping Sauce
- 1 Tbsp minced garlic
- 1/5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp plum extract (maesil cheong)
- 1.2 Tbsp calamansi juice concentrate
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 1/5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp plum extract (maesil cheong)
- 1.2 Tbsp calamansi juice concentrate
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Clean the abalone, remove the shell and innards, then rinse thoroughly. Wash and prepare all the vegetables.
Step 2
Shred the king oyster mushrooms lengthwise. Cut the green onion into quarters lengthwise and then slice thinly into shreds. Finely julienne the cabbage, green chili, and red chili peppers. Thinly slice the prepared abalone into fine strips (about 2-3mm thick). Place the abalone strips in a bowl and toss with 1 Tbsp of cooking wine to help tenderize and remove any gaminess. Let it marinate briefly.
Step 3
In a large bowl, combine the all-purpose flour and savory pancake mix. Gradually whisk in the broth until you have a smooth, relatively thin batter. Add the shredded cabbage, king oyster mushrooms, and green onions to the batter and mix well to evenly distribute the ingredients. In a separate small bowl, whisk the eggs with a pinch of salt.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, reduce the heat to medium-low. Ladle a portion of the batter onto the pan, spreading it into a round pancake shape. Arrange the marinated abalone strips evenly over the batter. Decorate with the julienned red and green chili peppers. Gently brush the abalone and vegetables with the seasoned egg wash. (Be cautious, as the abalone might splatter slightly due to the cooking wine.)
Step 5
Cook for about 3-4 minutes until the bottom is golden brown and crispy. Carefully flip the pancake using a spatula and cook the other side until it’s also golden brown and cooked through. Adjust heat as needed to prevent burning.
Step 6
While the pancake is cooking, prepare the dipping sauce. In a small bowl, combine the minced garlic, red pepper flakes, plum extract, calamansi juice concentrate, sesame oil, soy sauce, and toasted sesame seeds. Mix well. Serve the hot abalone and vegetable pancake cut into wedges, with the dipping sauce on the side.
