• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Seafood and Vegetable Omelet (Cheon)

  • Recipe Submitted by on

Category: Korean, Seafood

 Ingredients List

  • Karen Mintzias
  • 8 lg Shrimp
  • 8 lg Oysters
  • 5 oz White meat fish fillets
  • - (such as cod swordfish)
  • 6 oz Firm tofu
  • 4 oz Pumpkin
  • Salt and pepper
  • 1/2 c Flour, for dusting


2 Eggs
1 Egg yolk
1 ts Salt
1 ts Crushed garlic
MSG (optional, of course)

Salad oil

Shell shrimp. Cut open along the back, and devein. Wash oysters in salted
water and pat dry. Cut fish fillets into 1/4 inch slices.

Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30
minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices.

In a bowl, mix batter ingredients. Lightly dust seafood and vegetables
with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients
into batter and place in skillet. Cook both sides.

When cooking, press out water using fork. Arrange on serving plate and
serve with vinegared soy sauce.

Typed for you by Karen Mintzias

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