So, Thanksgiving just passed on the 22nd, and in addition to the usual dishes I decided to try my hand at some Korean dishes!! I think my cooking skills are pretty decent, and the food came out pretty, but let me just say not all these dishes came out tasting top notch, but NOT by my fault. 😀
두부전 (Pan Fried Tofu)
- 2 stalks green onions, finely chopped
- ¼ cup soy sauce
- 2-3 tbsp vinegar
- ¼ tsp gochugaru, red chili pepper flakes
- 1 package of tofu (firm)
- Olive oil
- Finely chop green onions. In a small bowl, mix all the sauce ingredients together and set aside.
- Cut tofu into desired rectangular slices. It shouldn’t be more than ¼ inch thick for optimal cooking time.
- In a flying pan, add olive oil and pan-fry tofu slices until brown on both sides.
- Remove from pan and neatly place them on a serving plate as desired.
- Set sauce aside for dipping or add on top of each tofu with a spoon.
- Serve hot and enjoy.
**I’m new to tofu, but I liked it. It doesn’t really have taste, but the dipping sauce was good way of giving it flavor.
Dipping Sauce Ingredients
- ¼ cup soy sauce
- ½ tbsp vinegar (distilled white)
- 1 stalk scallion, minced
- 1 clove garlic, minced
- ½ tsp gochugaru, red hot chili pepper flakes (optional)
- ½ tsp sugar
- 1 tsp sesame oil
- 2 cups pancake mix
- 2 cups water
- 2 eggs
- 1 bunch scallions
- Vegetable oil
- Salt & pepper to taste
- To make Hae-Mul Pajeon also add:
- 1 cup oysters
- 1 cup chopped clams, fresh
- 1 cup baby shrimps
- In a large bowl, mix pancake mix, water and egg until it’s smooth. Add more mix or water if needed to get the consistency of a thin pancake batter.
- Stir in half the chopped scallions and season with salt and pepper. Let set for about 10-15 minutes.
- Heat a skillet over medium flame and a little oil.
- Pour about ¾ cup batter into the skillet, tilting the pan to cover the bottom.
- Sprinkle over a few of the scallions and let cook for 6-8 minutes until the bottom is lightly browned.
- For Hae-Mul Pajeon (seafood & scallion pancake): Sprinkle about ¼ cup of clams, oysters, chopped squid, shrimp or other seafood over the batter as you make each pancake.
- Flip and brown the other side and cook for another 6-8 minutes. Make sure all surfaces contact the skillet with a spatula.
- Wipe the skillet with the oily paper towel and repeat with the rest of the batter.
- When ready to serve, cut the pancake into 8 pieces resembling a pizza pie.
- For its dipping sauce, mix the sauce ingredients together.
- Serve pancakes warm.
**This was my favorite dish. I have made it once before, but no with pancake mix. The pancake mix made it so much better, and easier so its a definite must.
- 12 oz noodle (Dang Myun)
- 4 oz beef
- 5 shitake mushrooms or Chinese black mushrooms
- 1 carrot
- 1 onion
- 1 egg
- ⅓ lbs spinach
- 5 tbs oil
- 1 tbs sesame seed oil
- 2 tbs soy sauce
- Salt & black pepper (pinch)
- Sesame seed (pinch)
- 1 tbs minced garlic
- 1 tbs chopped green onion
- Soak mushrooms in water for 15 minutes. Cut off stems then cut the caps into thin strips.
- Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.
- Cut carrots and onion into thin strips (julienne).
- Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame seed oil.
- Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices.
- Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the noodles in half before hand if they are too long). Rinse in cold water and drain.
- Start cooking the beef and mushrooms with a bit of oil.
- When beef is cooked, add carrot, onion, spinach, and noodles and stir-fry.
- When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to your taste.
- Put it all in a dish and sprinkle some sesame seeds for the final touch.
- Can be served hot or cold.
**This dish was a flop. The noodles were so rubbery, and were impossible to rip in half, so they were insanely long. My suggestion for anyone wanting to make this is…if you don’t absolutely love mushrooms, drop them.
Recipe Source: trifood
One thought on “Culture Shock: My Korean Style Thanksgiving”
I love 두부전!! xD
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