Today's Menu #21
Korean Style Pancake
Ingredients (4 servings)
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Bacon Green Onion Red Pepper Black sesame seeds Potato Egg Flour, salt, pepper,
vegetable oil, butter
*Dipping Sauce Soy sauce Vinegar Korean Miso |
2 strips 1/2 bunch 1 red pepper 2 Tablespoons 1 large 1 egg As desired 2-1/2 Tablespoon
1-1/2 Tablespoon 2 teaspoons |
1. Slice the bacon into one inch pieces and cut the red pepper and green onion into approximately 2-1/2 inch lengths. (Some green onion should be finely chopped for use in the dipping sauce later on.)
2. Grate the potatoes and drain any liquid. Add the egg, 2 tablespoons flour, 1/2 teaspoon salt and pepper as desired. Mix them together.
3. Heat 1/2 teaspoon vegetable oil and 1/2 teaspoon butter in a pan. Form potato, egg and flour mixture into pancakes. (You should be able to make eight altogether.) Place the first four pancakes in the pan at medium low heat. Place 1/8 of the ingredients on top of each pancake and sprinkle a little bit of black sesame seeds on top.
4. Continue to cook on medium-low heat and let it brown on one side and flip it over. Cook it for another 3-4 minutes.
Egg Croquette
Ingredients (Serves 4 people)
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Potato Eggs Round Onion Canned Tuna (in oil) Minced Parsley Mayonnaise Flour Egg (beaten) Panko (Bread Crumbs) Salt, Pepper, Vinegar, Flour, Oil |
1 lb. 5 eggs ½ medium onion 1 can 2 tablespoons 4 Tablespoons An Appropriate amount 1 egg An Appropriate amount As desired |
1. Boil the eggs. Slice four in half and chop the fifth egg.
2. Peel the potatoes and boil until soft. Mash while it is hot. Season with 1/3 teaspoon salt, 2 teaspoons vinegar and pepper.
3. Chop round onion and rinse in water. Towel-dry the onion, then mix it together with the potato, tuna, minced parsley, chopped egg and mayonnaise.
4. Sprinkle a little bit of flour over the eggs that were cut in half. Form a ball with the potato salad, and mound it over the cut side of the egg. Create the shape of a whole egg and bread it (using the usual ingredients: flour, beaten egg, and panko bread crumbs).
