Seafood and Vegetable Omelet - Cheon


This dish is a must in korean ceremonies and parties. The ingredients are dusted with flour, dipped into lightly mixed eggs, then cooked in hot oil being pressed down to the pan. This traditional method lets the moisture escape and thicken the flavor. Prepared with only salt and pepper, it is eaten with vinegared soy sauce.
Try any kind of ingredients. Cut vegetables and meats into thin slices. Cut fish intobite size pieces.


Ingredients 8 large shrimps
8 large oysters
5 oz. white meat fish fillets such as cod or swordfish
6 oz. firm tofu
4 oz. pumpkin
salt and pepper
1/2 cup flour for dusting

Batter
2 whole eggs and one yolk
1 tsp salt
1 tsp crushed garlic
msg and pepper
salad oil

Preparation
Shell shrimp. Cut open along the back, and devein
Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 in slices
Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into 1/2 in thickness. Cut pumpkin into thin slices.
In a bowl, mix batter ingredients
Lightly dust with flour.
Shake off excess flour.
Heat oil in a skillet. Dip ingredients into the batter and place in skillet. Cook both sides.
When cooking, press out water using fork. Arrange on serving plate and serve with vinegared soy sauce.

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