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 Seeds (white) (optional) until the sugar dissolves.
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 large Egg in a small bowl and set aside. Add the seafood over the pancake and pour the remaining batter over the pancake. Add the beaten egg and cook for an additional minute.
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 down, into the pan. Cook for 3 minutes or until the seafood is cooked. With a new clean plate, flip the pancake again. Raise the heat to medium high and add a little more oil to the pan and slide the pancake back in, seafood side up. Cook for 1-2 mintues to crisp the bottom. Take it off the heat and serve on a plate (it can be the 2nd plate used for flipping the pancake).
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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