Rolled omelette sidedish Gyeranmari 계란말이

 Adapted from Maangchi

Ingredients

3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper, Jarlsberg cheese, nori sheets, olive oil, Korean zucchini (finely shredded).

Directions

1. Crack 3 large size eggs and put it into a bowl.
2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper
3. Heat up a non-stick frying pan over medium heat and spread a little olive oil.
4. Cook the onions and the zucchini. Add to the egg mixture.
5. Pour about ⅓ of the egg-onion-zucchini mixture on the pan and spread it thinly by tilting the pan.
6. Layer cheese and nori over the egg pancake.
7. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
8. Repeat this step of 4 and 5 until the egg mixture runs out.
   *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
9. Make a long rectangle box shape by cooking 4 sides.
10. When the omelette cools down, cut it into bite size and serve it with rice.

Simple potato pancake Gamjajeon (감자전)

Adapted from Maangchi

Ingredients

(2 servings)

• 1 large potato (8 ounces), peeled and grated
• ¼ cup grated onion
• ¼ teaspoon salt
• ¼ cup potato starch
• ¼ cup grape seed oil (or vegetable oil)

For dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon freshly squeezed lime juice (or vinegar)
• 1 green onion, chopped
• ¼ cup thinly sliced onion
• 1 jalapeno pepper, chopped
• ½ teaspoon sugar

Directions

1. To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside.
   
2. Put the grated potato and onion in a bowl. Add salt, potato starch and mix it together.
   
3. Heat up a 9 to 12 inch nonstick pan over medium-high heat.
4. Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.
   
5. Cook a few minutes until the bottom of the pancake turns crispy and a light golden brown.
   
6. Turn it over with a spatula or flip it. Add the rest of the grape seed oil to the edge of the pancake. Shake the pan and tilt it so that oil spreads underneath the pancake. Let it cook until the bottom of the pancake turns golden brown.
7. Keep turning it over and cooking until both sides are crispy and light golden brown, usually about 8 to 10 minutes.
8. Transfer it to a plate and serve hot with the sauce.

Cheat Tip: Use a food processor to pulverise potatoes. Use a pancake maker to cook them evenly and sit while doing it!

Korean Fish Fillet Pancakes (전)

Recipe adapted from Maangchi

Ingredients

• Any White Fish Fillets (400 grams) – I used Snapper
• Flour
• Olive oil
• Fresh Minced Garlic/ Garlic Granules
• Salt
• Ground Black Pepper
• 3 Eggs
• Red Chili Powder
• Soy Sauce
• Vinegar
• Onion/ Onion Flakes
• Sesame Seeds (Optional)

Directions

1. You can use fresh or thawed frozen fish – any white fish will do.
2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth.
3. Slice fillets thinly and place into a bowl.
4. Sprinkle 1 tsp of salt, 2 cloves of minced garlic (or 3 tsp of garlic granules – I used a combination), and 1 pinch of black pepper into the bowl of fish slices and gently mix it up by hand.
5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly with your hand so that the fish is lightly breaded.
6. Beat 3 eggs in a small bowl and add a pinch of salt.
7. Add 1 minced small onion (preferrably green, or/and some onion flakes) and red chili pepper pepper into the beaten eggs.
8. Heat a pan on the stove over medium-high heat.
9. Add 1 tbs of olive oil to the pan.
10. Piece by piece, dip your breaded fish into the beaten eggs, and then place the pieces onto the heated pan.
11. Lower the heat to medium and cook it.
12. Turn it over using a spatula or spoon.
13. Add more oil if needed.
14. On a big plate, place green lettuce on the bottom and place the cooked fish on it for serving.
15. Serve with a dipping sauce of 2 tbs of soy sauce and 1 or 2 tbs of vinegar and sesame seeds (optional).