Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is this korean dish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is this korean dish?),it will help you,my kids.
it's almost like a fatter version of an uncooked tortilla with green bell peppers inside. very sinple, but yummy.
Answer:
It's definitely not Bibimbap.
It's called JEON and it's refer to as Korean pancake. But if you go to a Korean restaurant you have to specify what type you want. They have variety of JEON so I've listed some popular ones below:
Hae mool jeon = Seafood mix
Pa jeon = green onion mix
Kimchi jeon = Korean fermented cabbage mix
bibimbap..
I think what you're talking about is called lumpi. it's not bibimbap, that's rice and veggies and meat and an egg. but if it's what I think you're talking about, I agree, it is tasty
They are called pachangas but the name changes with the ingerdients used.
Any vegetable can be used as long as they are cut thin or shredded.
Some recipes do not use egg but I add an egg to all of them.
Green Onion Pancakes
P'ajon
Serves 4
20 minutes to prepare and cook
*
1 pound small or medium-size thread green onions, white and pale green part only, cut into 7-inch pieces
*
1 cup all-purpose flour
*
1 cup ice cold water
*
Pinch of salt
*
Pinch of freshly ground black pepper
*
3 tablespoons vegetable oil
*
2 cloves garlic, crushed and finely chopped
*
1 hot red korean pepper, or ? bell pepper, seeded, deribbed, and finely diced
*
Pinch of sil koch'u (hot red pepper threads) or hot red pepper flakes
Vegetable pancakes are a standard offering at the Korean table. This particular favorite is made with lots of whole green onions. It is served as a side dish, an appetizer or a snack. Tender, small thread green onions (sil p'a) are best for this recipe, but regular green onions are acceptable.
Wash the green onions and pat dry with a towel. reserve four pieces for garnish. To make the batter, in a chilled bowl, combine the flour and ice water and lightly mix with a wooden spoon. Season with the salt and pepper.
In a large cast-iron or non stick skillet, heat one tablespoon of vegetable oil over medium-high heat until it begins to smoke. Working quickly, add half of the green onions to the skillet and, using a spatula, form them into a rectangular shape, about 7 inches square. Add half of the pepper, red pepper and sil koch'u. Quickly pour half of the batter over the green onions, spreading the mixture evenly between them and maintaining the rectangular shape as much as possible. With the spatula, lightly flatten the green onions. Cook for 1? minutes, until the pancake edges turn golden brown and crusty. Shake the pan to loosen the pancake. Flip it over and add ? tablespoon of vegetable oil to the skillet. Using the spatula, flatten and shape the pancake, making it as thin as possible; cook for 2 minutes. Flip again and cook for 1 minute, to restore crispiness. Slide the finished pancake onto a bamboo tray. Repeat with the remaining ingredients. Transfer both pancakes to a cutting board and cut into bite-size pieces.
Korean Potato Pancakes
6 servings
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
1 pound frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped drained kimchi (Korean-style pickled cabbage)
1 egg
1 tablespoon all-purpose flour
1 tablespoon finely chopped green onion
Vegetable oil, as needed
SAUCE
1/2 cup finely chopped green onions
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon sugar
1 or 2 teaspoons finely chopped fresh garlic
1 teaspoon finely chopped fresh ginger
In bowl, stir together all sauce ingredients; set aside
Squeeze out excess water from potatoes.
Place potatoes in large bowl.
Add kimchi, egg, flour and onions; mix well to coat potatoes.
In non-stick skillet, over medium heat, heat oil.
Measure 1/4 cup potato mixture; press firmly into a ball.
Flatten in hand to form 1/2-inch pancakes; place in pan.
Cook until golden brown and crisp, about 4 minutes per side. Repeat with remaining potato mixture.
To serve, spoon 1 teaspoon sauce over each pancake.
Pachanga (vegetable pancake)
1 carrot
1 large leek
6 green onions
1 large zucchini
1 large yellow squash
2 fresh jalapeno peppers, diced
salt
pepper
flour
water
1. Start by cutting up all vegetables julienne style, about 2 inches in length.
2. In a small bowl mix flour and water together to form a thin paste.
3. No exact measurements for this, just a little thinner than pancake batter would be.
4. Whisk until smooth.
5. Add all vegetables and season with salt, pepper.
6. In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
7. Pancakes should be about 5 inches in diameter.
8. Cook on both sides until very browned.
9. Serve with soy sauce for dipping and enjoy.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is this korean dish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is this korean dish?),it will help you,my kids.
it's almost like a fatter version of an uncooked tortilla with green bell peppers inside. very sinple, but yummy.
Answer:
It's definitely not Bibimbap.
It's called JEON and it's refer to as Korean pancake. But if you go to a Korean restaurant you have to specify what type you want. They have variety of JEON so I've listed some popular ones below:
Hae mool jeon = Seafood mix
Pa jeon = green onion mix
Kimchi jeon = Korean fermented cabbage mix
bibimbap..
I think what you're talking about is called lumpi. it's not bibimbap, that's rice and veggies and meat and an egg. but if it's what I think you're talking about, I agree, it is tasty
They are called pachangas but the name changes with the ingerdients used.
Any vegetable can be used as long as they are cut thin or shredded.
Some recipes do not use egg but I add an egg to all of them.
Green Onion Pancakes
P'ajon
Serves 4
20 minutes to prepare and cook
*
1 pound small or medium-size thread green onions, white and pale green part only, cut into 7-inch pieces
*
1 cup all-purpose flour
*
1 cup ice cold water
*
Pinch of salt
*
Pinch of freshly ground black pepper
*
3 tablespoons vegetable oil
*
2 cloves garlic, crushed and finely chopped
*
1 hot red korean pepper, or ? bell pepper, seeded, deribbed, and finely diced
*
Pinch of sil koch'u (hot red pepper threads) or hot red pepper flakes
Vegetable pancakes are a standard offering at the Korean table. This particular favorite is made with lots of whole green onions. It is served as a side dish, an appetizer or a snack. Tender, small thread green onions (sil p'a) are best for this recipe, but regular green onions are acceptable.
Wash the green onions and pat dry with a towel. reserve four pieces for garnish. To make the batter, in a chilled bowl, combine the flour and ice water and lightly mix with a wooden spoon. Season with the salt and pepper.
In a large cast-iron or non stick skillet, heat one tablespoon of vegetable oil over medium-high heat until it begins to smoke. Working quickly, add half of the green onions to the skillet and, using a spatula, form them into a rectangular shape, about 7 inches square. Add half of the pepper, red pepper and sil koch'u. Quickly pour half of the batter over the green onions, spreading the mixture evenly between them and maintaining the rectangular shape as much as possible. With the spatula, lightly flatten the green onions. Cook for 1? minutes, until the pancake edges turn golden brown and crusty. Shake the pan to loosen the pancake. Flip it over and add ? tablespoon of vegetable oil to the skillet. Using the spatula, flatten and shape the pancake, making it as thin as possible; cook for 2 minutes. Flip again and cook for 1 minute, to restore crispiness. Slide the finished pancake onto a bamboo tray. Repeat with the remaining ingredients. Transfer both pancakes to a cutting board and cut into bite-size pieces.
Korean Potato Pancakes
6 servings
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
1 pound frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped drained kimchi (Korean-style pickled cabbage)
1 egg
1 tablespoon all-purpose flour
1 tablespoon finely chopped green onion
Vegetable oil, as needed
SAUCE
1/2 cup finely chopped green onions
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon sugar
1 or 2 teaspoons finely chopped fresh garlic
1 teaspoon finely chopped fresh ginger
In bowl, stir together all sauce ingredients; set aside
Squeeze out excess water from potatoes.
Place potatoes in large bowl.
Add kimchi, egg, flour and onions; mix well to coat potatoes.
In non-stick skillet, over medium heat, heat oil.
Measure 1/4 cup potato mixture; press firmly into a ball.
Flatten in hand to form 1/2-inch pancakes; place in pan.
Cook until golden brown and crisp, about 4 minutes per side. Repeat with remaining potato mixture.
To serve, spoon 1 teaspoon sauce over each pancake.
Pachanga (vegetable pancake)
1 carrot
1 large leek
6 green onions
1 large zucchini
1 large yellow squash
2 fresh jalapeno peppers, diced
salt
pepper
flour
water
1. Start by cutting up all vegetables julienne style, about 2 inches in length.
2. In a small bowl mix flour and water together to form a thin paste.
3. No exact measurements for this, just a little thinner than pancake batter would be.
4. Whisk until smooth.
5. Add all vegetables and season with salt, pepper.
6. In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
7. Pancakes should be about 5 inches in diameter.
8. Cook on both sides until very browned.
9. Serve with soy sauce for dipping and enjoy.
correctness,It's Non-profit and only for informational purposes.
- Why do sushi cost so much?
- What is bean curd?
- Any Recipe for true german potato balls?
- Ozzy can't believe its NOT butter, can you?
- Aside from eating them , is their any test to identify poison mushrooms from saf
- WHat is Klippekrans?
- buy Datl Do-It Hot Sauce?
- Is there anyone in U.S. that does Kalyana Seer Bhakshanamgal?
Related Question about Food and Health
- What is this Japanese Salad Dressing?
- What is this mexican dish i've been hearing about? the dirty sanchez?
- What is this mexican popsicle called?
- What is this mysterious ingredient in Hot & Sour Soup?
- What is this side dish given with chicken satay? (Thai food)?
- What is thousand-year/century egg?Do you like it?
- What is thyme and savoy in Portuguese?
- What is tikoy made of?