Haemul Pajeon (Seafood Pancake)

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Two Plaid Aprons

Ingredients

The pancake batter

  • 1
    tablespoon Cornstarch
  • 3/4
    cup Water (cold or room temperature)
  • 1/2
    teaspoon Coarse Salt
    a little less if using fine salt
  • 1/2
    cup All-Purpose Flour
    spooned and leveled

The dipping sauce

  • 1
    teaspoon Gochugaru (Korean red chili flakes)
    optional
  • 1
    teaspoon Granulated Sugar
    add more to your preference
  • 1
    teaspoon Toasted Sesame Seeds (white)
    optional
  • 1
    tablespoon Rice Vinegar
  • 1
    tablespoon Soy Sauce (light or regular)

The toppings

  • 1
    bunch Green Onion (small or regular)
    cleaned and washed
  • 1
    large Egg
  • 12
    medium Shrimps
    peeled, deveined, and washed
  • 1/2
    Squid Tube
    thawed and cut into bite size pieces

Instructions

1
In a bowl, mix together 1/2 cup All-Purpose Flour (spooned and leveled ), 1 tablespoon Cornstarch, 1/2 teaspoon Coarse Salt (a little less if using fine salt). Once combined, whisk in 3/4 cup Water (cold or room temperature) until smooth.
2
Use whatever seafood you like. Make sure it is thawed and cut to the desired size. We are using 12 medium Shrimps (peeled, deveined, and washed), and 1/2 Squid Tube (thawed and cut into bite size pieces)
3
For the dipping sauce, mix together 1 tablespoon Soy Sauce (light or regular), 1 tablespoon Rice Vinegar, 1 teaspoon Granulated Sugar (add more to your preference), 1 teaspoon Gochugaru (Korean red chili flakes) (optional), 1 teaspoon Toasted Sesame Se
4
Trim 1 bunch Green Onion (small or regular) (cleaned and washed) to the size of your nonstick pan. Save your green onion trimmings to fill gaps.
5
Heat a nonstick pan over medium heat. Add just enough oil to coat the bottom of the pan. Add the green onions along with the trimming in one layer. Pour 2/3 of the batter over the green onions and let that cook for 3 minutes. While thats cooking, mix 1
6
To flip, make sure there is no excess oil or you can hurt yourself. Place a plate on top on the pancake and flip the pan and pancake onto the plate away from the fire. Then add about a tablespoon of oil to the pan. Gently slide the pancake, seafood side
7
With a scissor or knife, cut the pajeon to your desired size. Enjoy with the dipping sauce while it's hot!
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Budae Jjigae (Army Stew)

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Two Plaid Aprons

Ingredients

The soup base

  • 1/2
    cup Fermented Kimchi
  • 1
    clove Garlic
    minced
  • 1
    tablespoon Gochujang (Fermented Chili Paste)
  • 1
    tablespoon Gochugaru (Korean Red Chili Flakes)
  • 2
    cups Water (cold or room temperature)

Ingredients for the stew

  • 7
    ounces Firm Tofu
    cut into desired size
  • 1
    stalk Green Onion
    washed and thinly sliced
  • 1/2
    medium Yellow Onion
    peeled and thinly sliced
  • 6
    ounces Luncheon Meat, such as Spam
    sliced into desired thickness
  • 1
    Instant Ramyun Noodle, such as Shin Ramyun
    just the noodle
  • 1-2
    heads Bok Choy (optional)
    washed and quartered
  • 4-5
    Baby Portobello Mushrooms (optional)
    quartered
  • 2
    links Hotdogs
    cut into bite size pieces

Instructions

1
Cut and prepare 1-2 heads Bok Choy (optional) (washed and quartered), 1/2 medium Yellow Onion (peeled and thinly sliced), 4-5 Baby Portobello Mushrooms (optional) (quartered), 7 ounces Firm Tofu (cut into desired size), 1 stalk Green Onion (washed and thi
2
Cut 2 links Hotdogs (cut into bite size pieces), and 6 ounces Luncheon Meat, such as Spam (sliced into desired thickness).
3
Arrange the prepared ingredients (except green onions) in a shallow pot. Avoid overcrowding. Then add in 1 tablespoon Gochugaru (Korean Red Chili Flakes), 1 tablespoon Gochujang (Fermented Chili Paste), and 1/2 cup Fermented Kimchi.
4
Add in 2 cups Water (cold or room temperature) to the pot and bring it to a boil. Boil for 2 minutes, then add in 1 Instant Ramyun Noodle, such as Shin Ramyun (just the noodle) and cook for 2-3 minutes. Once the noodles are almost cooked, add in the green
5
Enjoy it while it's hot!
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