Our friend Kourtney Paranteau of Cutemeat shared her recipe (and a glimpse of her childhood) with us and we're so honored to feature this dish.
I grew up a confused mixed-race baby of a Korean adoptee and a caucasion (like loves The Beatles more than anything caucasian) father. When a Korean family moved to my school in the second grade, I made my first best friend and through weekly dinner’s at her house, I began to form a pride in my Korean-hertiage. While I could go on and on about our matching Sanrio sleeping bags, how Aemi showed me to make an origami box, or how much I envied (and still do) her brilliance and patience, I’ll instead gift you with my versions of Korean savory pancakes.
- 2 cups Korean pancake mixture (this can be found at any Korean grocery store and most Asian markets)
- 1 can Fishwife Smoked Rainbow Trout
- 2 green onions, thinly slices on the bias
- Daybreak Seaweed Shichimi Togarashi Flakes
- 2 tablespoons vegetable oil
- Any leftover kimchi or other banchan from the bibimbap set
Mix your Korean pancake flour with the stated amount of water (each brand varies but the result will turn out relatively the same) and break apart Fishwife Wild-Caught Albacore Tuna into smaller pieces before sitting in half of your scallions and any remaining kimchi or other banchans into the mixture. Remember, these pancakes (or jeon) are a delicious solution to revive leftovers throughout the week, so if your fridge happens to house any cooked vegetables you’d imagine being tasty in these savory treats, don’t be shy to throw them in. Just make sure your pancake mixture still contains more batter than veggies/smoked fish.
Heat oil in a cast iron skillet over medium heat and ladle half cups of pancake batter into the pan and fry on each side for about two minutes. The pancakes should be golden brown with very few charred bits and when broken open the pancake should be fluffy and entirely cooked through. Repeat until batter is gone and serve with bibimbap and dipping sauce (recipe to follow), and garnish with remaining scallions and Daybreak Seaweed Shichimi Togarashi Flakes.
For dipping sauce:
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons Daybreak Seaweed Shichimi Togarashi Flakes
Pour each ingredient into a small bottle and vigorously shake until entirely combined.