Improvised somyeon, asparagus, and pea jeon inspired by the weather, leftovers I’m trying to use up, spring produce, and Hiroshima-style okonomiyaki
Improvised somyeon, asparagus, and pea jeon inspired by the weather, leftovers I’m trying to use up, spring produce, and Hiroshima-style okonomiyaki
by burnt—–toast
1 Comment
burnt-----toast
Process: I just wanted to comment that I know that people kind don’t like fusion dishes in this sub. I didn’t set out to make this, but I accidentally made too much somyeon the other day, and even though I cooled and then drained it right away, the noodles still ended up going soft. When I was trying to figure out how I could use them up where it would be more enjoyable than with soup or a sauce, I was trying to think of uncommon noodle dishes, and then I remembered that Hiroshima style okonomiyaki uses yaki soba or yaki udon. I made a batch yesterday, mixing the noodles into the batter, and it was ok, but the noodle texture was still very obviously off. And because I had that much leftover noodles, I made another batch today, pan searing the noodles before pouring the batter on top. Peas (frozen) and asparagus (fresh) because ’tis the season.
I don’t know if anyone will care at all, but it’s been a few months since the last time I made jeon, and someone suggested at that time that I wasn’t using enough oil. I cranked the oil way up and started thinking of it more like being closer to a shallow fry rather than thinking of it as a pan fry, and I think that it’s was a big improvement! I’m still trying to chase the perfect texture of the batter though. I really think this is my goldilocks white whale. This was a 2:1 ratio of flour to potato starch with 1 egg, and it was more crispy on the outside and no longer gummy on the inside (like when I kept trying to get Maangchi’s flour+water recipe right), but it still lacks that chew that restaurant jeon always seem to have.
1 Comment
Process: I just wanted to comment that I know that people kind don’t like fusion dishes in this sub. I didn’t set out to make this, but I accidentally made too much somyeon the other day, and even though I cooled and then drained it right away, the noodles still ended up going soft. When I was trying to figure out how I could use them up where it would be more enjoyable than with soup or a sauce, I was trying to think of uncommon noodle dishes, and then I remembered that Hiroshima style okonomiyaki uses yaki soba or yaki udon. I made a batch yesterday, mixing the noodles into the batter, and it was ok, but the noodle texture was still very obviously off. And because I had that much leftover noodles, I made another batch today, pan searing the noodles before pouring the batter on top. Peas (frozen) and asparagus (fresh) because ’tis the season.
I don’t know if anyone will care at all, but it’s been a few months since the last time I made jeon, and someone suggested at that time that I wasn’t using enough oil. I cranked the oil way up and started thinking of it more like being closer to a shallow fry rather than thinking of it as a pan fry, and I think that it’s was a big improvement! I’m still trying to chase the perfect texture of the batter though. I really think this is my goldilocks white whale. This was a 2:1 ratio of flour to potato starch with 1 egg, and it was more crispy on the outside and no longer gummy on the inside (like when I kept trying to get Maangchi’s flour+water recipe right), but it still lacks that chew that restaurant jeon always seem to have.