- Hello, everybody! Today, we are going to make seafood!
Shrimp! Do you like shrimp?
Saeujeon: shrimp pancakes. This is not the kind of a pancake
with syrup you might think.
This is Korean traditional side dish or snack.
I chose large size shrimp and very fresh.
It should be really fresh or frozen ones.
Sometimes, frozen one is better, even,
instead of choosing not fresh seafood.
Let's take a look at this shrimp.
This is really large size! Think about:
this guy was just swimming around in the ocean,
he would never, ever expect someday he will get caught
by Maangchi and ended up in our video!
Did I tell you I was raised with seafood?
Lots of seafood, because I used to live in harbor city.
This shrimp, and scallops; so many types of seafood.
I know, once I see this seafood, I know how
to handle this guy. So let's do it together!
Grab this and twist this guy, like this.
Like this.
This is the my way. When I was young,
all the time I shelled this way.
Here, there's some sharp stuff,
a little pouch, and water is inside.
We gotta remove this.
And then, here. And let's do quickly,
because any seafood, we gotta do quickly.
Here, let's do first sharp stuff, remove this.
Like this, see? And here, still a little meat here.
I know some of you guys watch this, "Wow!
"I wanna buy shrimp and then follow Maangchi's direction."
I prepared these two types of shrimp.
The size is large size, but you see the kind of
little red color and some grey color.
It's two different kinds of shrimp.
This is the large size of shrimp,
so it takes kind of like three or four times
I need to touch it with my hands.
When I was young, we have a huge amount of shrimp
at home, so I did one, two, three:
one step head, two, three, that's all!
But this is large size, so that's it!
And look at that, this head we are not going to throw away.
This is so delicious stuff here.
I make really delicious stock with this.
When I make kimchi porridge, and then
I add together, make this one.
And also stew--doenjang-jjigae--it makes it really tasty.
So don't ever throw away.
(running water)
Put some water like this
and boil it in low heat.
Around a little less than one pound.
Shrimp: where is intestine? On the back.
Back here. You see, exactly here.
You see? And then more deeper.
Knife. Open this, like a butterfly.
And here, black, small kind of lines,
sometimes you see a long line.
And then let's score. And then back also.
When we cook this, it's going to be shrunk,
so I like to make it really flat. Score.
This guy has a really big chunk of intestine inside.
See? Wow, really huge!
Let's remove this way.
Here, score.
Open, and this guy.
Beautiful. Clean but I want to rinse in cold water, quickly.
And then I'm going to wash my hands
and my cutting board, too.
So now everything is clean, so we gotta cook.
It's very clean and shiny, so that
means they're very fresh shrimp.
I'm going to pay dry with this paper towel.
Pat, pat, pat! So now...
Spread, like this, because we are going to
sprinkle some salt and white pepper.
So let's see how many pinch of salt? Like this.
I use two pinches. And this is white pepper.
You can use ground black pepper, but ground
black pepper color ruin the color, so I use white pepper.
Basic method of making Korean pancake,
usually coat with flour and egg mixture and pan fry.
That's it. But I have some special secret to make it
a little more tasty, by using Korean gyeoja, mustard.
Some Korean mustard. I will use this: really tasty.
You will see the difference, why I'm emphasizing this.
Two teaspoon gyeoja.
And some water.
One, two teaspoons, same amount.
Look at that, so pretty, isn't it? Color, and also when
you make this pancake, make it look more yellow.
Very pretty. Are you ready to paint?
Let's do it with your finger. Like this.
Cooking is art, isn't it? We are artists.
By smelling, our shrimp stock is done. Oh, my!
I will taste this some.
Delicious. Very shrimpy. Shrimp is--
really strong flavor with shrimp. Delicious.
And then, let's coat with flour.
When you coat with flour, only this part let's do,
because this back part, when we cook this, it's going to be
red color, so we like to keep this red, beautiful color.
Only this one side, like this.
Like that.
Around medium heat is good.
I will use two eggs.
And salt, and mix.
My pan is hot, put some oil.
And then take one
and just dip this, well dip.
And then,
Inside part goes down.
Beautiful.
I use all--
there's just a little bit of leftover eggs.
I'm going to cut this for garnish and pancake.
See, we'll make a pancake, red bell pepper pancake.
Coat this with egg mixture.
Okay, done!
Shrimp pancake today! Saeujeon!
Korean mustard-infused saeujeon.
Awesome! This is a great party food.
When you go to the potluck party with this, anybody--
shrimp lovers only, "What is it? How did you make it?"
Get lot of, lot of compliments from your friends and family.
Sauce very simple Korean style.
Soy sauce, maybe one tablespoon.
Vinegar, half a tablespoon. Vinegar, little bit.
And sesame seeds. So this is going to be sauce.
Sweet pea shoots, so you can use any green stuff.
Isn't it pretty? And also, when you serve with this,
you can eat it together.
Let me taste it! We made saeujeon today.
Korean-style saeujeon. And dip this in my sauce.
Very tasty.
So sweet. I used the really fresh shrimp,
and this shrimp is very succulent and juicy and chewy.
And also I used mustard sauce,
a little tingling, spicy kick.
You make this, and you will know what it means.
Enjoy my recipe. See you next time! Bye!
(theme music)