Aromatic Chamnamul Seafood Pancake: An Easy Recipe to Boost Your Appetite
Aromatic Chamnamul Seafood Pancake: An Easy Recipe to Boost Your Appetite
Delicious Chamnamul Pancake with Plenty of Seafood, a Fragrant Spring Delicacy
Introducing a delicious Chamnamul pancake, where the fragrant spring herb meets chewy seafood, perfect for stimulating your appetite. Made with simple ingredients, it’s easy for anyone to make and great as a side dish or snack.
Main Ingredients- Fresh Chamnamul (Korean potherb) 60g
- Frozen mixed seafood 1 cup (e.g., squid, mussels, shrimp, clam meat)
- Small piece of carrot (for color)
Cooking Instructions
Step 1
First, let’s prepare the Chamnamul to bring out its lovely aroma. Gently pick off the tender leaves from the stems. Wash them thoroughly under running water. If the stems feel a bit tough, soaking them in water with 1 tablespoon of vinegar for about 10 minutes before rinsing again will make them even softer. After rinsing, drain the Chamnamul well in a colander.
Step 2
You can pan-fry the Chamnamul as is after draining, but it’s more convenient to chop it into bite-sized pieces. Cut them roughly into pieces about 1 to 2 cm long. Cutting them too small might reduce the texture of the herb, so aim for a moderate size.
Step 3
To add a nice splash of color, prepare just a small amount of carrot. Julienne the carrot thinly, and it will look appealing alongside the Chamnamul.
Step 4
Instead of the hassle of preparing fresh seafood separately, use a cup of frozen mixed seafood. This mix typically includes ingredients like squid, mussels, shrimp, and clam meat, adding a rich flavor. It’s a much more economical and convenient way to make a delicious seafood pancake compared to buying individual seafood items.
Step 5
It’s best to chop the frozen mixed seafood finely before adding it to the batter so it mixes well. If the seafood pieces are too large, they might not cook evenly with the pancake. Chop them into bite-sized pieces.
Step 6
Now, let’s make the delicious batter. In a bowl, combine 4 tablespoons of pancake mix with 5 tablespoons of water and mix well. This amount is suitable for making one pancake. When making vegetable pancakes, using the minimum amount of pancake mix helps to highlight the natural flavors and aromas of the vegetables. Adjust the consistency of the batter so it’s neither too watery nor too thick.
Step 7
Add the prepared Chamnamul, chopped seafood, and julienned carrots to the batter. Gently mix everything together until all ingredients are evenly coated with the batter. Be careful not to mix too vigorously, as this can mash the Chamnamul.
Step 8
Heat a lightly oiled pan over medium heat. Ladle one scoop of the mixed batter onto the pan and spread it out thinly. If the pancake is too thick, it will take a long time to cook through and can become soggy. Spreading it thinly is key to achieving a crispy texture.
Step 9
After spreading the batter thinly, let it cook undisturbed until the bottom side is golden brown. When the edges start to look set and the bottom feels firm, it’s ready to be flipped.
Step 10
Once the bottom is nicely golden brown, carefully flip the pancake and cook the other side until it’s also golden brown. Flip back and forth to ensure even cooking. It’s important to manage the heat so the seafood and vegetables don’t burn.
Step 11
Your aromatic Chamnamul seafood pancake is now perfectly cooked and golden brown on both sides! It tastes best when served warm. You can also enjoy it with a side of soy dipping sauce, if you like.
