Savory Pan-Fried Fish and Vegetable Pancakes
Delicious Korean Pancake with Fermented Mackerel and Vegetables
A delightful way to use up leftover fermented mackerel (gwamegi). This recipe transforms simple ingredients into a flavorful and satisfying pancake, perfect as a side dish or snack.
Main Ingredients- 2 portions fermented mackerel (gwamegi)
- 1/4 onion (or to taste)
- 1/4 zucchini
- 1/8 carrot
- 2 eggs
Seasoning & Other- 3 pinches salt
- Canola oil (or cooking oil) for frying
- 1 Tbsp mirin (rice wine)
- 3 pinches salt
- Canola oil (or cooking oil) for frying
- 1 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
Begin by finely mincing the vegetables (onion, zucchini, carrot) and the fermented mackerel. You can use a food processor or chop them finely with a knife. Place all the minced ingredients into a wide bowl.
Step 2
Crack the 2 eggs into the bowl with the minced ingredients. Add the 3 pinches of salt and 1 tablespoon of mirin. Mirin helps to reduce any potential fishy odor from the mackerel and adds a subtle sweetness. Whisk everything together thoroughly with chopsticks or a whisk until well combined.
Step 3
Heat a frying pan over medium heat and add a generous amount of canola oil. Spread the oil thinly across the pan using a paper towel to prevent sticking. Spoon about one tablespoon of the mixture into the hot pan for each pancake, shaping them into small, round portions.
Step 4
Reduce the heat to low. Cook the pancakes until the edges are golden brown and the centers are cooked through. Carefully flip each pancake using a spatula and cook the other side until it’s also golden brown and slightly crispy. These delicious pancakes are best enjoyed warm!
