Korean spring onion pancake with prawn

I made Korean pancake this morning as I had to use up some fresh prawn. The traditional version has other seafood items like oyster and squid, but for a simplified version, this was good enough.

Korean pancake is really easy to make at home. Just buy the premix, and add water! I always have a pack on standby in the fridge. If you go to a Korean restaurant, they charge around S$15 for seafood pancake. That’s why I never order it. I can make it at home!

It’s also great when there are ingredients you need to use up. Any kind of seafood is suitable, and veggies like onion, zucchini, bell pepper, Chinese chives, and carrot are good too. Add finely chopped Chinese cabbage kimchi, and you’ve got kimchi pancake!

Yes, I know, instant noodles has an unsavory rep for being unhealthy. I don’t eat it often myself, maybe only once a month or two, but there’s always a pack in the kitchen larder for “emergency” purpose. As with all foods, as long as we eat in moderation and have more fruit and vegetables daily, I don’t see why we can’t indulge in the occasional sinful treat.

What’s unique about Korean instant noodles is their texture. It’s thicker, chewier, and smoother than the thin, springy kind we are used to. Hence, they need to be boiled a little longer to be properly cooked. If you’ve been wanting to try Korean spicy instant noodles, but not sure where to start, read this handy guide!

What caught my eye was this homestyle Korean restaurant that was full of diners – both Koreans and locals. That’s a good sign, right?

So many banchan (side dishes)!

After placing my order, the complimentary banchan arrived quickly with a flourish. Dish after dish was plonked onto the table. I thought they made a mistake. All these for me??

Poached fish, slightly salted and topped with spicy dressing.

They even gave a whole fish! Well, it’s not a big fish, but still, it’s mighty generous for banchan.

Clockwise from one o'clock: kimchi pancake; fried anchovies; lettuce with sweet spicy dressing; fried tofu.

I thought it was a one-off thing, but a week later, I came back, and yes, they gave the same number of side dishes. Of all the Korean restaurants I’ve been to in Singapore, I think this place is one of the most generous with side dishes !

Soon dubu chigae (tofu stew), S$11.00.

The soon dubu chigae was a big, bubbling bowl (more like mini pot) of soft beancurd, egg, prawn, squid, clam, leeks, and some other ingredients I have trouble recalling. The soup was kick-ass spicy! Also, it was infused with the sweetness of the seafood and vegetables.

Advice: Fish the seafood out of the broth when it arrives, otherwise, it continues to cook in the hot clay bowl. Tough seafood isn’t nice to eat.

Steamed egg.

I think the steamed egg comes with the soon dubu chigae. It was quite tasteless, and the texture a little rough. So I scooped it into the hot, spicy stew broth. Mmm…much better!

On a separate visit, I had the dwenjang chigae (Korean bean paste stew). Yeah, dunno why I was in the mood for stew both times. The dwenjang was kinda blah; the soon dubu was definitely more worth it. But actually, I felt the banchan outshone the stews.

I should be checking this place out in the future. Prices are reasonable and there’s plenty more on the extensive menu to explore.

Young artist at work.

Wah...cheem!

Are they missing some letters?

Kim’s Family Restaurant
17 Lorong Kilat
#01-06
Singapore 598139
Tel: (65) 6465 0535

After dinner, I told Keropokman about my find (he lives nearby). He liked it so much he ate here 3 times in the same week! LOL

Check out his posts: Visit 1 and visit 2