"Hwangtae Jeon"/"Hwangtae Pancake/明太鱼煎饼/황태채 전

Alaska Pollock is one of the Korean favourite fishes. In Korea,  we call the fresh Alaska Pollock as "Sheng-tae/생태";  dried Alaska Pollock is named as " Bo-geo/북어"; the fisherman dry the Alaska Pollock and  freeze   it in winter in the open air , repeat this process for a few times, then, we call it as "Kkodari / 코다리 "...

明太鱼是韩国人喜爱的鱼类之一，同是明太鱼，但以不同的手法去处理，则给予不同的名称。 新鲜的明太鱼，韩国人称牠为 “ 生太鱼/Sheng-tae/생태"; 被晒干的明太鱼则叫牠为 “ Bu-geo/ 북어"; 在冬天，渔夫将明太鱼晒干后，让牠在户外冰冻；多次重复这步骤，就成了 “ Kkodari / 코다리".

In Korea, myeongtae is called by thirty-odd names including:^[28]

• saengtae(생태) – fresh Alaska pollock
• dongtae(동태) – frozen Alaska pollock
• bugeo(북어) – dried Alaska pollock
• hwangtae(황태) – "yellow Alaska pollock", made by drying Alaska pollocks during winter while undergoing freezing and unfreezing repeatedly
• nogari(노가리) – young Alaska pollock
• kodari(코다리) – "nosed Alaska pollock", made by degutting young Alaska polloks and half-drying four to five of them on a rope, with their "nose" tied

(source: wikipedia)

                                              These are the "Hwangtae" available in the market.
                                              这是从市面上买回来的"Hwangtae"

                             Tear the " Hwangtae"as thin as possible~~
                            将黄太鱼丝撕成鱼松装，越细越好~~

Chopped carrots, onions, ground beef/ pork, spring onions and "Hwangtae"~~
红萝卜，洋葱，牛肉/猪肉，青葱， 明太鱼丝~~

Ingredients:
"Hwangtae" 110g
1/2 carrot
1/2 onion
1 Tsp of spring onion
ground beef/pork 100g
l Tsp of Korean pancake flour
2 or 3 eggs
a pinch of salt
a pinch of pepper powder
1 tsp of sesame oil

Method:
1. Tear the " Hwangtae" into thin & short pieces, as thin as possible.

2. Chopped the carrot, onion, spring onion as small as possible.

3. Mix all the ingredients in a mixing bowl.

4. Heat a pan over medium heat and add cooking oil. Slowly drop the batter by spoonful on the frying pan.

5. Pan fry until golden brown on both sides.

6. Serve hot with vinegar soy sauce or tomato sauce.

材料：
明太鱼丝 110g
1/2 条红萝卜
1/2 粒洋葱
1Tsp 青葱
已剁好的牛肉/猪肉 100g
1Tsp 韩式煎饼粉
2或3粒鸡蛋
适量盐
适量胡椒粉
1 tsp 麻油

做法：

方法：
1. 将明太鱼丝撕成丝状，越细越好。

2. 将红萝卜，洋葱，青葱切成小粒状，越细越好。

3. 将所有的材料混均。

4. 平锅中加入油，油热后，用汤匙将面糊倒入平锅内；一汤匙一汤匙的倒入，直到面糊用完为止。

5 将两面煎至金黄色即可。

6. 可沾上酱清醋 或番茄酱享用。最好是乘热吃。 

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