Haemul Pajeon (해물파전)
Korea
Crispy Korean seafood pancake with green onion and seafood. Ideal light snack or side dish.
Ingredients
- 1.5-2 cup seafood assortment
- 1 tablespoon sesame oil
- 1-2 bunch green onion
- 1 piece red chili pepper
- 1 piece egg
- 1 cup Korean pancake mix
- 1 tablespoon soy sauce
- 2-3 teaspoon vinegar
- 1 tablespoon water
- щепотка pinch black pepper
- щепотка pinch gochugaru
- 0.5 teaspoon sugar
- 1 tablespoon onion
- 5-7 tablespoon vegetable oil
Steps
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Rinse the seafood, green onion and, if desired, the red chili pepper; squeeze out excess water. Cut the green onion crosswise in half, and the white part lengthwise if it is thick. Mix the seafood with sesame oil.
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In a large bowl combine the Korean pancake mix with ¾ cup very cold water, soy sauce, vinegar, water, a pinch of black pepper, a pinch of gochugaru and ½ teaspoon sugar. Gradually add 1 tablespoon at a time until you get a liquid batter. Add half of the prepared seafood and stir.
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Heat 3–4 tablespoons vegetable oil in a non‑stick pan over medium‑high heat. Pour half of the batter, spreading it evenly into a thin round layer.
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Place one layer of green onion on top, gently pressing it into the batter. Add the remaining seafood and a few slices of red chili pepper (optional).
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Spread half of the beaten egg over the top (optional). Fry until the bottom is golden‑brown (3–4 minutes). If it browns too quickly, lower the heat to medium.
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Carefully flip the pancake, adding another 2–3 tablespoons oil around the edges. Fry another 3–4 minutes until done. Prepare a second batch by repeating the process with the remaining batter and ingredients.
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Serve hot straight from the pan, accompanied by a dipping sauce. If desired, sprinkle with chopped green onion, finely chopped onion, a pinch of black pepper and gochugaru.