Guljeon - Korean Savory Pancake with Seafood

Ingredients

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (75g) shrimp, peeled and deveined 1/2 cup (75g) shrimp, peeled and deveined
• 1/2 cup (75g) squid, cleaned and sliced 1/2 cup (75g) squid, cleaned and sliced
• 1/4 cup (40g) clams, shelled 1/4 cup (40g) clams, shelled
• 1/4 cup (30g) green onions, chopped 1/4 cup (30g) green onions, chopped
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, all-purpose flour, water, salt, and black pepper. Whisk until a smooth batter is formed.
2. 2.
   Add the shrimp, squid, clams, and green onions to the batter. Mix well to ensure the seafood is evenly coated.
3. 3.
   Heat a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of vegetable oil and spread it evenly.
4. 4.
   Pour a ladleful of the batter onto the skillet, spreading it into a circular shape. Cook for 3-4 minutes, or until the bottom is golden and crispy.
5. 5.
   Flip the pancake using a spatula and cook for an additional 3-4 minutes, until the other side is also golden and crispy.
6. 6.
   Repeat the process with the remaining batter and seafood, adding more oil as needed.
7. 7.
   Once all the pancakes are cooked, transfer them to a serving plate and cut into wedges.
8. 8.
   Serve hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Shrimp — Make sure to peel and devein the shrimp before adding them to the batter. This will ensure a better texture and taste.
• Squid — Clean the squid thoroughly and remove any cartilage or skin. Slice it into thin rings for even cooking.
• Clams — Shell the clams and rinse them under cold water to remove any sand or grit. This will prevent any unwanted crunchiness in the pancake.

Tips & Tricks

• For extra crispiness, make sure the skillet is hot before pouring the batter.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the Guljeon with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for a tangy kick.
• Experiment with adding vegetables like sliced bell peppers or carrots to the batter for added color and flavor.
• If you prefer a spicier version, add some gochujang (Korean chili paste) to the batter.

Serving advice

Guljeon is best served hot and fresh. Cut it into wedges and serve it as an appetizer or a main course alongside a variety of Korean side dishes.

Presentation advice

Arrange the golden-brown Guljeon wedges on a platter, garnished with a sprinkle of chopped green onions and a drizzle of the dipping sauce. The vibrant colors and enticing aroma will make it an irresistible dish.