Main ingredients 🥩
leekzucchiniperilla leavesgreen chili pepperred chili peppertempura flourbeef bouillon powdereggseafood mixsoju
Ttukdak Hyung's Leek Pancake
A crispy leek pancake made with fresh vegetables like zucchini, leeks, and perilla leaves, enhanced with seafood mix.
🙋 Recommended for
- ⭐ Those who want to enjoy the harmonious texture of zucchini and seafood mix in a crispy form
- ⭐ People looking for a special pancake with fresh, aromatic flavors from leek and perilla leaves
- ⭐ Individuals who want to create a delicious dish that the whole family can enjoy using simple ingredients
Ingredients needed 🛒2 servings
- vegetable oil
- leek
- zucchini
- perilla leaves
- green chili pepper
- red chili pepper
- tempura flour: 200g (2 cups using paper cup)
- water: 180ml (1 cup using paper cup)
- beef bouillon powder: 0.5 teaspoon
- egg: 2 pieces
- frozen seafood mix
- water
- soju
- pork
- salt
- pepper
- onion
- sesame sauce
Recipe 🍳
- Heat vegetable oil in a pan and spread the mixed vegetables—leek, zucchini, perilla leaves, green chili pepper, and red chili pepper—widely across the surface.
- Mix 200g of tempura flour, 180ml of water, 0.5 teaspoon of beef bouillon powder, and 2 eggs to make a batter, then pour it evenly over the vegetable mixture as thinly as possible.
- Place the thawed frozen seafood mix on top of the vegetables, then cook until golden brown on both sides.
- For preference, replace the seafood mix with pork and season with salt and pepper.
- Mix onion, sesame sauce, and green chili pepper to create a dipping sauce, and serve alongside.
- Combine leek, zucchini, perilla leaves, and chili peppers to make a vegetable mix, and prepare a batter using tempura flour and eggs.
- Spread the vegetable mix in a pan, pour the thin batter over it, then place the thawed seafood mix on top and cook until golden brown on both sides.
- Cut the crispy leek pancake into serving-sized pieces, and enjoy with a dipping sauce made from onion, sesame sauce, and green chili pepper.
Cooking tips 💡
- Spread the tempura flour batter thinly over the vegetable mix and cook both sides with the seafood mix until golden and crispy for maximum crunch.
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