Seafood & vegetable omelet cheon

Seafood & vegetable omelet (cheon)

Yield: 4 Servings K


8 lg Shrimp
8 lg Oysters
5 oz White meat fish fillets – (such as cod swordfish)
6 oz Firm tofu
4 oz Pumpkin Salt and pepper
1/2 c Flour for dusting MMMMM—————————BATTER——————————–
2 Eggs
1 Egg yolk
1 ts Salt
1 ts Crushed garlic


MSG (optional of course) Pepper MMMMM————————-FOR FRYING—————————— Salad oil Shell shrimp. Cut open along the back and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices. Wrap tofu in a cloth and top with a chopping board; let stand to drain 30 minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices. In a bowl mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into 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. Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe & Yukiko Moriyama Typed for you by Karen Mintzias

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