Recipe: Korean Seafood Pancake (Haemul Pajeon)

Recipe: Korean Seafood Pancake (Haemul Pajeon)

Kathryn Hill
Apr 21, 2010
This savory pancake is very filling and so easy to make; a little batter, some scallions, a mix of your choice of seafood, a little dipping sauce, and you have a full meal. Serve with a little miso soup or kimchi. Korean Seafood Pancake (Haemul Pajeon) Makes 4 pancakes. Ingredients: 2 cups all-purpose flour 2 cups water 2 eggs 1 bunch scallions Vegetable oil 3 cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid ... Dipping Sauce: ¼ cup soy sauce ½ tbsp rice vinegar 1 stalk scallion, minced 1 clove garlic, minced ½ tsp Korean dried hot chili pepper flakes (optional) ½ tsp sugar 1 tsp sesame oil Preparation: Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood. Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate. Repeat with the rest of the batter. Cut all pancakes into 8-piece wedges and serve with the dipping sauce. Related: How To Make Scallion Pancakes Japanese Cooking: Okonomiyaki Recipe: Korean Barbecued Short-Ribs Cooking Korean: Ojingo Bokum (Image: Kathryn Hill)
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