How to make a three-color pancake (Dongtaejeon, Dongrangdang, Sa
It's going out in the Chuseok series. Three Color Pancakes! I've tried Korean traditional skewer and meatballs. Jeon that you can't leave out during Chuseok! It's from the bottom of my heart, but it tastes great! It's a little high in calories though lol Then let's learn how to make it Let's start with the simplest Dongtaejeon!
4 serving
Within 60 minutes
눈꽃식탁
Ingredients
  • frozen pollack
    1pack
  • Salt
    little
  • ground pepper
    little
  • Red pepper
    1ea
  • egg
    2ea
  • Flour
    little
  • Salt
    1ts
  • ginger juice
    little
  • crushed garlic
    1ts
  • ground pepper
    little
  • Sesame oil
    little
  • Pork and minced meat
    300g
  • Carrot
    1/2ea
  • onion
    1/2ea
  • leek
    1piece
  • Flour
    little
  • egg
    2ea
  • Tofu
    1/4piece
  • King oyster mushroom
    2ea
  • the meat inside a razor clam
    3ea
  • Scallions
    10piece
  • Flour
    little
  • egg
    2ea
  • Soy sauce
    1spoon
  • Sugar
    0.5spoon
  • Sesame oil
    0.3spoon
Cooking Steps
STEP 1/13
Pollack has a lot of water.
Drain the kitchen towel, please. When the water dries back and forth, season with a little bit of salt and pepper.
STEP 2/13
If you don't like the fishy smell, give me a tip! (If you sprinkle a small amount of mirin, it doesn't smell like fish and it's just like Daegujeon.)
I'm going to coat it with flour, shake it off, and soak it in egg-filled water
Cover with a small amount of oil and lower the heat slightly when the pan is heated.
STEP 3/13
Here's a tip! If you want to make a pretty pancake, don't use high heat! It's pretty when you cook it on medium-low heat and it's cooked evenly.
Now cut the red pepper diagonally and put it on top (this can be omitted)
It's done if you cook it back and forth.
STEP 4/13
Korean style meatball
Remove blood from kitchen towels from minced pork.
Place the drained meat in a bowl.
STEP 5/13
Chop carrots and onions roughly. (If you chop them too finely, they don't have texture.)
Now, put it in a bowl and mix it well.
STEP 6/13
Crush the tofu and squeeze the water out.
STEP 7/13
Add a teaspoon of salt and a little pepper, add a teaspoon of sesame oil and beat evenly.
STEP 8/13
Make a round shape, mix it with flour, and coat it with egg water
Likewise, when the temperature rises in a lightly oiled pan, reduce the heat and cook it until it is golden brown.
STEP 9/13
Cut the meat for sanjeok into big pieces.
Tap it gently with the back of the knife to soften it.
Measure the beef seasoning with soy sauce (1), sugar (0.5), and sesame oil (0.3).
STEP 10/13
Slice the saesongi and crab meat chives into similar thickness and size.
STEP 11/13
If the meat is slightly longer than the vegetables, it contracts and fits.
I'll take turns dipping it on the skewer
STEP 12/13
You can coat it with flour and egg wash, and it's done if it's golden brown back and forth.
STEP 13/13
Since the meat is seasoned, lower it slightly than normal heat and wipe it off with a kitchen towel.
That's how you don't get tanned!
I can't cook on high heat prettily.You have to cook it slowly over medium-low heat to make it pretty. And don't add too much oil from the beginning. It's better if you flip it over and put in enough
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