US , , and 195 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Seafood green onion pancake haemul-pajeon | wefacecook.com Seafood green onion pancake haemul-pajeon | wefacecook.com
Recipe

SEAFOOD GREEN ONION PANCAKE HAEMUL-PAJEON

Serves: 2

Cooking time: 12 minutes .

When making pajeon, most Koreans use this kind of green onion, and the most popular kind of pajeon is made with seafood. A recipe related to https://www.maangchi.com

Ingredients

  • ½ cup all-purpose flour
    1 tablespoon potato starch
    ½ teaspoon kosher salt plus a pinch of salt
    a pinch of ground black pepper
    ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water
    4 tablespoons vegetable oil
    12 green onions, roots and tops trimmed to 8 to 9 inches long (to fit your skillet)
    4 to 5 ounces (½ cup) seafood (peeled and deveined shrimp, squid, clams), chopped
    1 large egg, beaten in a small bowl
    1 fresh red pepper, sliced

    For dipping sauce:
    2 tablespoons soy sauce
    1 tablespoon white or apple cider vinegar
    ½ teaspoon gochu-garu (Korean hot pepper flakes)
    1 green onion, chopped
    1 teaspoon toasted sesame seeds

Preparation

  • dipping sauce:
    1. Put soy sauce, vinegar, gochu-garu, green onion, and sesame seeds in a small bowl.
    2. Mix and set it aside.
    3. Prepare pancake ingredients:
    1. Combine the chopped seafood, pinch of salt and a pinch of ground black pepper in a small bowl. Mix it well and set aside.
    2. Combine flour, potato starch, ½ teaspoon salt, and ¾ cup stock (or water) in a large enough to accommodate the green onions. Mix with a whisk until smooth.
    Make green onion pancake:
    1. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat and swirl to coat evenly.
    2. Add the green onions to the batter to coat them. Using tongs or your hand, place them side by side in the skillet, alternating white end to green end, so they form a neat rectangle.
    3. Add the seafood to the leftover batter in the bowl. Using your hands or tongs, spread the battered seafood on top of the battered scallions, scraping out any excess batter remaining in the bowl.
    4. Add the sliced red pepper and pour the beaten egg over top of the pancake in the skillet.
    5. Quickly wash your hands!
    6. Reduce the heat to medium and cook for about 6 minutes, until the bottom is light brown and crispy.
    7. Turn the pancake over with a large spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the skillet. Lift one edge of the pancake with your spatula and tilt the skillet so that the oil flows underneath the pancake. Cook for another 3 minutes until nicely browned and crisp.
    8. Turn the pancake over again. Turn up the heat to medium high heat and cook for 1 minute, until the bottom turns crunchy.
    9. Transfer to a large plate, with the egg and seafood side up. Serve right away with the dipping sauce.
    How to eat:
    1. Mix the dipping sauce with a spoon. You can cut up the large pancake into several pieces before eating. Take 1 piece to a small individual plate and drizzle some dipping sauce with the spoon and eat. If you don’t want to precut the pancake, you can use your chopsticks to tear off a chunk of batter with a green onion and seafood, and then eat it with the dipping sauce. I prefer the second way because I love to eat the whole cooked green onion.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note