Tag: snack
Corned Beef Pandesal
Corned Beef Pandesal
Pandesal are a Filipino bread roll. This is a stuffed version filled with corned beef, onions, and garlic. While there are a lot of steps and waiting around for dough to rise with this recipe, the Pandesal are overall pretty simple to make. Once you have 1, you’ll end up eating 10. These rolls can be stuffed with many other fillings, either sweet or savory.
Equipment
- Electric Mixer with dough hook
Ingredients
Pandesal Filling
- 12 Oz canned corned beef
- 1/2 medium white onion finely diced
- 4 garlic cloves minced
- 1 tbsp vegetable oil
- cracked black pepper
Pandesal Dough
- 1 yeast packet
- 1/4 cup water
- 1/2 stick butter melted
- 2 large eggs beaten
- 1 cup warm milk
- 1/2 cup sugar
- 1 1/2 tsp salt
- 4 1/2 cups flour
- 1/2 cup fine breadcrumbs
Instructions
Pandesal Filling
- Heat the cooking oil over medium high heat. Sauté the onions and garlic for 4 minutes.
- Add in the corned beef. Cook for 6 minutes, breaking up any clumps. Season with cracked black pepper. Set aside and let cool.
Pandesal Dough
- Mix the yeast together with a 1/4 cup warm water in the mixing bowl of your mixer. Let activate for 10 minutes.
- In another bowl, mix together the melted butter, eggs, milk, sugar, and salt.
- Using the dough hook attachment of your mixer, add the egg mixture to the yeast. Add in 2 cups of the flour. Turn the mixer on to medium speed. Slowly add in the rest of the flour, 1 cup at a time.
- Mix until all of the flour has been incorporated to the mix.
- On a well floured surface, knead the dough for 10 minutes.
- Put the dough in a lightly oiled bowl covered in plastic wrap. Let the dough rise in a humid area for 90 minutes.
Corned Beef Pandesal Assembly
- Place the dough on a floured surface.
- Cut the dough into 4 equal pieces. Roll each piece into a big doll rod.
- Cut each doll rod into 6 pieces.
- Roll each of the pieces into dough balls.
- With the palm of your hand, flatten each of the dough balls to 1/4” thick discs.
- Take one in the palm of your hand and add a tablespoon of the filling to the center.
- Fold over the edges of the dough disc and crimp. Roll back into a ball shape. Roll each ball in bread crumbs. Put on a greased baking sheet 1” apart from each other. Wrap in plastic wrap and let rise for 90 minutes.
- As you can see, the Pandesal have risen quite a bit in size. Preheat your oven to 350 degrees.
- Bake for 15 minutes.
- This recipe yields 24 Pandesal. I had mine with some scalloped potatoes.
Zucchini Pancake
Zucchini Pancake
My love for Korean savory pancakes is never-ending. So far I’ve made green onion, seafood scallion, kimchi, and chive flower pancakes. This zucchini pancake is very simple to make and is so satisfying. The sliced red chilies in the batter give this pancake a little kick. The most important thing about this pancake is to get out as much liquid form the grated zucchini as possible. Zucchini holds a lot of water. If the zucchini was grated and just added to the batter without getting rid of the excess moisture, the batter would be very runny and the pancake wouldn’t get crispy right. After I let the salted zucchini sit for 10 minutes, I squeezed the zucchini into a ball and drained the zucchini water into another bowl. Use this liquid later to thin out the batter when mixing the pancake flour and egg together.
Servings: 1
Ingredients
Korean Pancake Flour
- 1/2 cup minus 2 tbsp wheat flour
- 1 tbsp sweet rice flour
- 1 tbsp corn starch
- 1/4 tsp salt
Zucchini Pancake Batter
- 1/2 cup korean pancake flour
- 8 oz grated zucchini
- 1/4 medium onion sliced
- 2 red thai chilies thinly sliced
- 1 large beaten egg
- 1/2 tsp salt
- 2-3 tbsp squeezed zucchini water
- 2 tbsp vegetable or canola oil
Dipping Sauce
- 1 tbsp light soy sauce
- 1 tbsp water
- 1 tsp vinegar
- 1 tsp sugar
- 1/4 tsp gochugaru pepper flakes
Instructions
Korean Pancake Flour
- Mix all pancake flour ingredients together.
Zucchini Pancake Batter
- Grate the zucchini into a bowl. Lightly salt the zucchini to draw out moisture. Let sit for 10 minutes.
- Squeeze out as much moisture as you can from the zucchini into a separate bowl. Save the water and set aside.
- Mix the korean pancake flour with 1 beaten egg. The batter will be a little stiff. Add 2-3 tbsp of the saved zucchini water. Add in the zucchini, onion, Thai chilies.
- Heat up the cooking oil on a griddle over medium high heat. Portion out the batter into 4 equal pancakes. Cook for 4 minutes.
- Flip. Cook the pancakes for another 4 minutes.
- Serve with dipping sauce.
Seafood Scallion Pancake
Seafood Scallion Pancake
Korean style savory pancakes are one of the most popular appetizers for groups of people. There are many different types of Korean pancakes that are savory. In addition to this recipe, I will be covering kimchi, potato, zucchini, and garlic chive pancake recipes in future posts.For the pancake flour mix, I purchased a pre made one from a Korean market. If you want to make the pancake flour from scratch, here is the recipe: 1/3 cup of flour, 1 tbsp cornstarch, 1 tbsp sweet rice flour, 1/4 tsp salt. Make sure when adding the water to the batter that it is thin enough. The goal is to have a thin and crispy pancake, not a thick and fluffy one.The seafood mix I purchased can be found at any Asian grocery store. This one had the mix chopped into smaller pieces, which is perfect for this recipe. My seafood mix contains mussels, clams, shrimp, octopus, squid, and cuttlefish. Before adding the mix to the pancake batter, make sure the seafood is completely thawed then dried on a paper towel. There are many different combos of seafood mixes. Find one that you like. If you aren’t a fan or are allergic to seafood, you can omit it from the recipe and have just a scallion pancake. I would personally add a couple of small sliced chilis to this to give I a kick, but it isn’t necessary.There are many different approaches to making this recipe in addition to how I prepared my pancake. I’ve had this recipe where all the ingredients are mixed together in the batter and cooked that way. I’ve seen this prepared where the seafood mix is mixed into the batter then 3/4 of it is poured on a griddle. Then the whole green onions are laid across the top of the pancake. 2 minutes before flipping it, the rest of the batter and egg is poured over the top. The point is to find what works best for you and your taste buds.
Servings: 1
Ingredients
- 1/2 cup korean pancake mix
- 1 large egg, beaten
- 2 minced garlic cloves
- 1 tsp minced ginger
- 1/2 cup frozen seafood mix chopped
- 1 bunch green onion
- 1 tbsp canola or vegetable oil
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp vinegar
- 1 tsp sugar
- 1/2 tsp gochugaru pepper flakes
Instructions
- Thaw and dry on paper towel the seafood mix. Cut green onion bunch into 3.
- Mix together Korean pancake mix, seafood mix, 1/2 of the beaten egg, garlic, and ginger. Add about a 1/2 cup or more of cold water until the batter is thin.
- In a sautée pan or griddle, heat up cooking oil over medium highest. Sautee the green onions for a minute.
- Add the pancake batter over the green onions. Cook for 3 minutes.
- Add the remaining beaten egg over the top of the pancake. Cook for another 2 minutes.
- Gently flip over. Cook for another 5 minutes.
- Serve with dipping sauce.
Dipping Sauce
- Mix all ingredients together.
