Pancakes with nine fillings - guchul pan *
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Pancakes with nine fillings - guchul pan *
  Pancakes    Fillings    Appetizers    Sauces    Korean  
Last updated 6/12/2012 12:47:37 AM. Recipe ID 8406. Report a problem with this recipe.
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      Title: Pancakes with nine fillings - guchul pan *
 Categories: Pancakes, Appetizers, Korean, Sauces
      Yield: 6 Servings
MMMMM-----------------------PANCAKE BATTER----------------------------
  1 1/2 c  All-Purpose Flour
      1 lg Well Beaten Egg
      1 c  Cold Water
  1 1/4 c  Milk
    1/3 ts Salt
      1 lg Pinch White Pepper
      1 lg Pinch Chili Powder
           Oil, Butter Or Lard

MMMMM-----------------------NINE FILLINGS----------------------------
      8 lg Black Chinese Mushrooms
      1 lg Carrot
      1    4-inch Piece Giant White
           - Radish, Japanese -Daikon
           -Chinese - Loh Buk
      8    Green Onions
      3    Egg Whites
      1 c  Kim Chee
     10 oz Lean Beef Rump Or Fillet
           Sesame Oil
           Vegetable Oil
           Light Soy Sauce
           Salt, Pepper And Sugar
      3 tb White Sesame Seeds

MMMMM-----------------------DIPPING SAUCE----------------------------
    3/4 c  Light Soy Sauce
  2 1/2 tb Chinese Brown Vinegar
      2 tb Finely Minced Green Onions
      1 tb White Sesame Seeds, Toasted
           - And Ground
      1 lg Pinch Sugar
      1 lg Pinch Chili Powder
  This delightful dish is an innovative and economical way to serve a
  do-it-yourself-style appetizer or main-dish. It is usually presented
  in a special lacquered wood or china tray with the required number of
  compartments.  It is just as effective served on a tray in small
  bowls or dishes.  The pancakes can be made in advance and kept
  refrigerated until needed, and many of the fillings can also be
  prepared ahead of time for convenience.
  Sift the flour into a mixing bowl and make a well in the center. Add
  the beaten egg, water, milk and seasonings and beat until smooth,
  then set aside for
       20    minutes.
  Drain the Chinese mushrooms, reserving the liquid. Discard the stems,
  then squeeze out as much water as possible from the caps and shred
  them very finely. Place in a small pan and simmer for 6 minutes with
  2 tablespoons soy sauce, 2 teaspoons sugar and enough reserved water
  to just cover. Drain well.
  Peel the carrot; cut lengthwise into thin strips, then into fine
  shreds. Cut the shreds into 1-inch lengths. Heat a small pan, add a
  very little vegetable oil and a few drops of sesame oil and stir-fry
  the carrot until softened but still uncolored.  Add a little salt,
  pepper and soy sauce and remove from the heat. Rinse out the pan.
  Peel and grate the radish and cook in the same way as the carrot,
  omitting the soy sauce.  Trim the green onions, cut into short
  lengths and shred finely. Stir-fry briefly in vegetable oil until
  just softened.
  Beat the egg whites until slightly frothy, adding a very small pinch
  of salt and pepper.  Rub a small omelet pan or a well-seasoned wok
  with oil and pour in the egg. Tilt the pan so that the egg runs
  thinly over as wide an area as possible.  Cook until firm but not
  colored on the underside, then flip over and cook the other side
  briefly. Repeat this with the egg yolks, taking care to cook them
  gently so they do not burn. Cut into narrow shreds, then cut
  crosswise into short lengths.
  Very thinly shred the kim chee, squeezing to remove as much liquid as
  possible.  Cut the beef into paper-thin slices (having it partially
  frozen makes this easier, then cut crosswise into very thin shreds.
  Heat a little vegetable oil and sesame oil together in a pan or wok
  and stir-fry the beef until it changes color, then splash in 1
  tablespoon soy sauce, a sprinkle of salt, pepper and sugar and a
  little extra sesame oil.
  Toast the sesame seeds in a dry pan over moderate heat until they turn
  golden and begin to pop.  Remove, cool slightly and grind to a fairly
  fine powder.
  Mix the sauce ingredients together and divide among several dishes.
  Rub the omelet pan or wok again with oil. Pour in a large spoonful of
  the batter and cook until the underside is golden and small bubbles
  appear on the surface.  Flip over and cook the other side. Continue
  to cook pancakes over medium heat until batter is used up, stacking
  the pancakes under a cloth.
  Serve the pancakes and fillings at room temperature on a tray with the
  dipping sauce.
  Typed by Syd Bigger.

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Recipe ID 8406 (Apr 03, 2005)

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