Crispy Acorn Jelly Pancakes: A New Delicacy to Savor!
Acorn Jelly Pancakes
For those who haven’t quite fallen in love with acorn jelly yet, how about trying acorn jelly pancakes? We introduce a delightful twist that offers a novel taste experience. These pancakes boast a crispy exterior and a delightfully chewy interior, making for a truly satisfying dish. With simple ingredients, you can create an outstanding pancake recipe. Perfect as a snack with makgeolli (Korean rice wine) or dongdongju, try these acorn jelly pancakes tonight for a special treat!
Main Ingredients
- 1 pack Acorn Jelly (approx. 300-400g)
- 1 Egg
- 2 Tbsp Sweet Rice Flour
- A pinch of dried chili threads (for garnish)
Cooking Instructions
Step 1
Hello everyone! Today, I’ll be sharing a recipe for ‘Acorn Jelly Pancakes,’ a wonderful way to discover a new charm of acorn jelly. Even if you haven’t been a big fan of acorn jelly before, you’ll change your mind after trying these crispy and savory pancakes. They’re simple to make at home, so follow along step-by-step!
Step 2
First, let’s prepare the acorn jelly for frying. Take one pack of acorn jelly and rinse it lightly under running water to remove any impurities. Then, cut the acorn jelly lengthwise into two pieces and slice them into approximately 1cm thick, bite-sized pieces. If they’re too thin, they might break easily, so cutting them a bit thicker is recommended. Gently pat the sliced acorn jelly dry with paper towels.
Step 3
Now, it’s time to coat the acorn jelly with sweet rice flour and egg batter. In a wide bowl, crack one egg and lightly beat it. Add 2 tablespoons of sweet rice flour and mix well until there are no lumps, creating the egg batter. (You can add a pinch of black pepper if you like.) Carefully place the sliced acorn jelly into the batter and gently toss to ensure the sweet rice flour and egg mixture coat the surface of the acorn jelly evenly. The sweet rice flour will help make the pancakes extra crispy.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, carefully place the acorn jelly pieces, coated in the batter, into the pan one by one. Fry them until golden brown and crispy on both sides. Cook for about 2-3 minutes per side, or until the exterior is golden and you hear a satisfying sizzle. It’s important to manage the heat well to prevent burning.
Step 5
Once the acorn jelly pancakes are golden brown and cooked through, delicately place a pinch of dried chili threads on top as a garnish for both visual appeal and enhanced flavor. The red chili threads add a beautiful touch, making the pancakes look even more appetizing. (If you don’t have dried chili threads, you can also use chopped green onions or sesame seeds.)
Step 6
These warm, freshly cooked acorn jelly pancakes are even more delicious when served with a dipping sauce that’s either sweet and sour or savory. For a simple sauce, mix 2 tablespoons of soy sauce, 1 tablespoon of water, 1/2 tablespoon of vinegar, a pinch of red pepper flakes, a pinch of sugar, minced scallions, and sesame seeds. This sauce will complement the nutty flavor of the acorn jelly pancakes perfectly.
Step 7
Voila! Your delicious Acorn Jelly Pancakes are ready. Enjoy the delightful contrast of a crispy exterior and a chewy interior. This unique dish is perfect as a simple snack or side dish, so be sure to give it a try!
