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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Thursday, August 14, 2014

Korean Style Seafood & Vegetable Omelet (Cheon)

In this blog post we'll go Korean style, and I mean we are going into some exotic territory for some of you less risqué folks.

Korean foods are very popular in the U.S., with the openings of Kalbi houses, or Korean BBQ joints, the cuisine is so common that in many homes of foodies, the typical Korean condiments can be found, and pickled sides. Such as gochujang a hot pepper sauce used to make kimchi and to add heat to many dishes such as soups or one pots. And of course the fermented kimchi cabbage that is sold and prevalent in many a market. Seeing one's refrigerator now days, it's not just the mustard and mayo in there, it's a very international ice box. 

Here's the ingredients and directions for Cheon
8 large shrimp
8 large oysters
5 oz. of mahi mahi filet
7 oz. medium firm tofu
5 oz. pumpkin
Sea Salt
Ground white pepper
3/4 cup for dredging

For the Batter

2 large eggs
1 yolk of an egg
Salt at your discretion
2 cloves crushed garlic
* MSG if you want to add it
White pepper
Vegetable oil for frying
Salad oil

Directions

1. Clean the shrimp, remove the shell, and the vein on the backs.
2. Clean the oysters in water with a tablespoon of sea salt, and then dry them with a towel. Then cut the mahi mahi into small cubes.
3. Drain the tofu well, and count into 1/2 inch thick.
4. Cut the pumpkin into some thin cuts.
5. In a mixing bowl, mix the batter ingredients.
6. Dredge the vegetables and seafood in the flour, shake off excess flour.
7. Heat oil in a wok or deep fry pan, about 1 1/2 inches deep, one medium high heat, make sure the oil is hot before frying. When oil bubbles and if you drop a tiny dab of batter it should cook quickly.
8. Carefully one at a time, immerse each piece of seafood and veggie into the batter and carefully place into hot oil. You must cook both sides until slightly golden and crisp. Remove and let drain on a wire rack.

Make some dips using a combination of these condiments. Practice becoming a foodie artist. Serve in a bowl, or separate personal ramekins.

1. Mayonnaise/Gochujang
2. Soy sauce/Sesame oil
3. Rice wine vinegar/Soy sauce ginger garlic
4. Mustard/Honey/Mayo/Tabasco
5. Vinegar/Fish sauce/Honey/Cilantro
         
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