Crispy Korean Shrimp And Scallion Pancakes Haemul Pajeon Recipes

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KOREAN SEAFOOD SCALLION PANCAKES RECIPE BY TASTY



Korean Seafood Scallion Pancakes Recipe by Tasty image

This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It's topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!

Provided by Tikeyah Whittle

Categories     Dinner

Time 35m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons rice vinegar
2 tablespoons sugar
1 clove garlic, grated
¼ cup korean chili paste
6 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 ½ teaspoons rice vinegar
1 tablespoon sugar
2 scallions, white and light green parts, very thinly sliced
2 cloves garlic, grated
1 teaspoon sesame seed
1 cup cake flour
¼ teaspoon baking powder
1 ½ teaspoons kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 cup ice water, plus 2 tablespoons
20 scallions, about 2 bunches, root trimmed
2 tablespoons vegetable oil, plus 2-4 teaspoons
¼ lb shrimp, peeled, deveined, and halved lengthwise (butterflied)
¼ lb calamari bodies, sliced into ¼-inch rings, rinsed, and patted dry
2 large eggs
1 red chili, thinly sliced

Steps:

  • Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
  • Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
  • Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1-2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1-2 minutes, until softened. Slowly pour about ½ cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
  • Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another ¼ cup of the batter over the seafood, and let cook for 2-5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
  • Add each egg to a small bowl with ¼ teaspoon salt each. Whisk with a fork to combine.
  • When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2-4 minutes more, until the egg is mostly set.
  • Quickly flip the pancake, then drizzle 1-2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2-3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
  • Slice the pancakes and serve with the dipping sauces.
  • Enjoy!

Nutrition Facts : Calories 941 calories, Carbohydrate 121 grams, Fat 32 grams, Fiber 8 grams, Protein 41 grams, Sugar 34 grams

HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)



Haemul Pajeon (Korean Seafood Pancake) image

It's been a while since we had pajeon (literally translated pa means green onion/scallions and jeon means pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend the night at Komo's house (Auntie's). There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference.

Provided by mykoreaneats

Time 29m

Yield 6

Number Of Ingredients 15

3 cups frozen seafood mix (such as shrimp, oysters, clams, squid)
2 cups water
2 cups all-purpose flour
1 bunch scallions, cut into 2-inch pieces
2 eggs
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
3 tablespoons soy sauce
1 scallion, thinly sliced
1 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
½ teaspoon gochugaru (Korean red pepper flakes)
½ teaspoon sesame seeds

Steps:

  • Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
  • Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
  • Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 36.6 g, Cholesterol 186.8 mg, Fat 6.1 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 1.2 g, Sodium 655.7 mg, Sugar 2.1 g

HAEMUL PAJEON



Haemul Pajeon image

One of the most popular scallion pancakes in Korea, haemul pajeon is crispy yet tender and studded with a jumble of different seafood. Although pancakes-jeon-are a common restaurant appetizer or snack, they can easily be made at home and are especially welcome on rainy days with a glass of Korean rice wine.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1/4 cup soy sauce
1 tablespoon gochugaru (Korean red chile flakes)
1 tablespoon rice vinegar
1 teaspoon sesame seeds
1/2 teaspoon minced ginger
2 scallions, chopped
1 clove garlic, minced
1 pound mussels or clams (or a combination), scrubbed clean
1/2 cup all-purpose flour
1/2 cup rice flour
2 tablespoons potato starch (or cornstarch if not available)
1 tablespoon sesame oil
1 large egg
1 cup ice water
4 ounces peeled raw shrimp, chopped into 1/4-inch pieces
4 ounces raw squid bodies, sliced into 1/4-inch rings
6 scallions, cut into 1-inch pieces
1 red finger chile pepper or Fresno chile, thinly sliced
1 medium shallot, thinly sliced
1 clove garlic, minced
1/2 bunch chives, cut into 1-inch pieces (about 1/4 cup)
Kosher salt
1/2 cup canola oil

Steps:

  • For the dipping sauce: Combine the soy sauce, gochugaru, rice vinegar, sesame seeds, ginger, scallions and garlic in a small bowl and set aside.
  • For the pancakes: Heat 1 inch of water in a medium saucepan over high heat until boiling. Put the mussels or clams in the pan, cover tightly with a lid and cook until the shells are open and the meat is just cooked, about 5 minutes. Drain and let cool slightly. Pick the meat from the shells and set aside. Discard the shells.
  • Add the all-purpose and rice flours, potato starch, sesame oil and egg to a large bowl. Add the ice water and whisk until well incorporated. The batter consistency should be loose, like heavy cream. Add the shrimp, squid, scallions, chile, shallot, garlic, chives, 3/4 teaspoon salt and the mussel or clam meat and mix well.
  • Heat 2 tablespoons of the canola oil in a medium nonstick skillet over medium-high heat. Add 1/2 cup of the batter to the skillet and spread it evenly until it is in a single layer, using a spatula if necessary. Lower the heat to medium and cook until the sides are crisp and small bubbles form on top, 3 to 4 minutes. Flip the pancake and cook the other side until brown and crispy, 3 to 4 minutes. Flip the pancake twice more, once again on each side, and cook for 30 seconds per side to ensure the pancake becomes crispy, if necessary. Repeat with the remaining pancake batter and canola oil.
  • Transfer the pancakes to a serving platter and cut into wedges. Serve with the dipping sauce.

HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE)



Haemul Pajeon (Seafood Scallion Pancake) image

Crispy delicious Korean scallion pancakes with seafood!

Provided by Hyosun

Categories     Appetizer

Number Of Ingredients 14

1-1/2 to 2 cups assortment of seafood (squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes)
1 tablespoon sesame oil
1 or 2 bunches scallions
1 red chili pepper - optional
1 egg (lightly beaten - optional)
1 cup Korean pancake mix, buchim garu, 부침가루 ((or all purpose flour or gluten free flour with 1/2 teaspoon salt - See note))
1 tablespoon soy sauce
2 to 3 teaspoons vinegar
1 tablespoon water
pinch of black pepper
pinch of gochugaru (Korean red chili pepper flakes)
1/2 teaspoon sugar - optional
1 tablespoon chopped scallion - optional
1 tablespoon Diced onion - optional

Steps:

  • Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
  • In a large bowl, mix the pancake mix with 3/4 cup icy cold water. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in 1/2 of the seafood.
  • Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.
  • Arrange the scallions in a single layer on top of the batter, pressing them down into the batter. Add 1/2 of the remaining seafood and a few slices of the optional pepper.
  • Spoon one half of the optional lightly beaten egg on top. Cook until the bottom is golden brown (3 - 4 minutes). Reduce the heat to medium if the pancake is browning too fast.
  • Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3 - 4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.

CRISPY KOREAN SEAFOOD PANCAKES - HAEMUL PAJEON



Crispy Korean Seafood Pancakes - Haemul Pajeon image

An epic Korean street food, perfect for a snack or dinner. Get these golden and crispy fried Haemul Pajeon (aka Korean Seafood Pancakes) on the table in just 20 minutes!

Provided by Wandercooks

Categories     Snack

Time 20m

Number Of Ingredients 13

1 cup Korean pancake mix (store-bought, or see notes for a quick homemade version)
1 cup cold water
1 egg
1 cup mixed seafood (ie oysters, calamari, octopus etc. Thawed, drained and patted dry.)
1 bunch spring onion (sliced and chopped into approx 10cm lengths (substitute with Asian chives))
½ cup kimchi (finely chopped)
½ cup cabbage (chopped)
3-4 tbsp vegetable oil (for cooking)
2 tbsp soy sauce
2 tbsp water
2 tbsp vinegar
1 tsp garlic
½ tsp Korean hot pepper flakes / gochugaru (optional, sub with regular chilli powder)

Steps:

  • Mix the soy sauce, water, vinegar, minced garlic (and gochugaru / chilli powder if using) in a dipping bowl.
  • Place the Korean pancake mix into a large bowl and top with the cold water and egg. Mix until batter is smooth. Add the seafood mix, spring onions, kimchi and cabbage to the batter and stir through until evenly mixed.
  • Heat half the vegetable oil in a frying pan on high and then reduce heat to medium. Pour or ladle half the batter into the pan and press out to the edges. Cook until the bottom is golden brown, around 3-4 minutes.
  • Flip the pancake and add a little more vegetable oil around the edges. Cook for another 3-4 minutes until the seafood has cooked through and the pancake is a delicious golden brown colour.
  • Repeat for the second pancake. Serve hot with the dipping sauce.

Nutrition Facts : Calories 576 kcal, Carbohydrate 54 g, Protein 30 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 357 mg, Sodium 1112 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

KOREAN SCALLION PANCAKES (PAJEON)



Korean Scallion Pancakes (Pajeon) image

These crispy fried scallion pancakes are traditionally paired with makgeolli, or Korean rice beer, and can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil.

Provided by momaphet

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

for the pancake
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons soy sauce
2 teaspoons minced fresh garlic (from about 3 cloves)
1 tablespoon korean fermented soybean paste, doenjang
2 large egg yolks, beaten
2 cups ice-cold club soda
3 bunches thin scallions, green and white parts cut into 2-inch batons (7 cups)
1 cup grapeseed oil or 1 cup canola oil, for frying
dipping sauce
4 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon mirin
1 tablespoon rice vinegar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil

Steps:

  • Make the pancakes:.
  • In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend.
  • In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
  • Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
  • Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1⁄4 cup at a time, and mix well.
  • Line a baking sheet with paper towels, and set it next to the stove.
  • In a 10-inch nonstick skillet, heat 1⁄2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
  • Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
  • Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
  • Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven.
  • Cut each pancake into pieces and serve with the dipping sauce on the side.

Nutrition Facts : Calories 586.3, Fat 38.8, SaturatedFat 4.2, Cholesterol 61.5, Sodium 1654.1, Carbohydrate 52.1, Fiber 3.9, Sugar 4, Protein 9.1

SHRIMP AND GREEN ONION PANCAKES



Shrimp and Green Onion Pancakes image

These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.

Provided by Jamie Purviance

Categories     Egg     Side     Low Cal     Dinner     Shrimp     Hot Pepper     Pan-Fry     Soy Sauce     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Pancakes:
2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
Sauce:
1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil, divided

Steps:

  • For pancakes:
  • Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
  • For sauce:
  • Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
  • Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

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Heat 2 tablespoons of the oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake similar to how you would form a crepe. Immediately arrange half of the scallions on top of the batter in a single layer.
From recipesforweb.com


PAJEON RECIPE (KOREAN SCALLION PANCAKES) | SAVEUR
2021-03-29 Make the pancakes: In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend. In a separate small bowl, add the soy sauce, garlic, doenjang, and egg ...
From saveur.com


KOREAN PANCAKE SAUCE – GALAXY TRAINING
2022-03-12 Korean Pancake – Just One Cookbook. Jan 06, 2015 · Delicious and easy Korean scallion & shrimp pancake made with cake flour, dip crispy pancake in spicy soy sauce to enhance flavor. Ingredients for Korean Pancake. Scallions are important for this recipe, and you can easily make it into vegetarian by omitting prawns. If you love …
From galaxy-training.com


EASY KOREAN PANCAKES - HAEMUL PAJEON - MAYA KITCHENETTE
2021-02-10 400g, prawns deveined and cut into chunks; 2 eggs; 2 green chilli, sliced; A bunch of scallions, cut into 5cm strips; 1 cup plain flour; 1 cup potato starch
From mayakitchenette.com


GET THE RECIPE: HAEMUL PAJEON FROM JOO JOO RESTAURANT & KARAOKE
2021-03-26 5 green onions, cut on the bias into 1½-inch pieces. 3 Tbsp vegetable oil. | Preparation | Using a wooden spoon or rubber spatula, combine flour, cornstarch, salt, sugar, egg and water in a large bowl. Stir in seafood and green onion. In a large skillet over medium-high heat, heat oil until shimmering.
From feastmagazine.com


HAEMUL PAJEON (SEAFOOD SCALLION PANCAKES) RECIPE | SIDECHEF
Heat Vegetable Oil (2 Tbsp) in a non-stick pan over medium heat, ladle the mixture into the pan and spread it evenly into a thin round shape. Step 6. Cook until the bottom is golden brown (3 to 4 minutes) and turn it over, adding more oil, press it down with a spatula, and cook for another 3 to 4 minutes. Step 7.
From sidechef.com


[KOREAN RECIPES] PAJEON (KOREAN PANCAKE) - FOOD NEWS
Gather the ingredients. In a medium bowl, mix the flour, eggs, salt, scallions, and water, and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter, which allows the pa jun to cook quickly and evenly. Add more water if needed.
From foodnewsnews.com


EASY KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) - COOKERRU
2021-02-03 In a medium bowl, add equal parts of Korean pancake mix and tempura mix. Add in ice-cold water and mix well. The batter should be thin and runny. Add in the prepared seafood and mix until just combined. Heat 3-4 tablespoons of oil in a non-stick pan over medium-high heat.
From cookerru.com


KOREAN SHRIMP PANCAKE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Korean Shrimp and Scallion Pancakes Recipe - Food.com hot www.food.com. red bell pepper, cut to match the scallion pieces 1 ⁄ 2 lb medium shrimp, peeled and halved lengthwise 1 ⁄ 4 cup vegetable oil, divided DIRECTIONS Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil.Add flour and whisk until smooth.
From therecipes.info


KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) RECIPE
2019-06-28 Small Batch Cooking (2642) Occasion. Brunch (5716)
From recipezazz.com


CRISPY PAJEON (파전), KOREAN GREEN ONION PANCAKE - ASSORTED EATS
2021-12-04 How to Make Crispy Pajeon. Start by cleaning, washing, and draining the green onions. Cut them into 2 inch long pieces. Make the batter by mixing the flour, cornstarch/potato starch, salt, and sugar in a bowl. Add the ice water and mix gently just until the batter is smooth. Heat a pan over medium heat.
From assortedeats.com


KOREAN SEAFOOD AND SCALLION PANCAKES RECIPE | MYRECIPES
Turn pancakes, and gently press each with a spatula to create thin pancakes. Cook until slightly crisp and cooked through, about 2 minutes. Serve immediately with Korean Pancake Dipping Sauce. Cook until slightly crisp and cooked through, about 2 minutes.
From myrecipes.com


HAEMUL PAJEON : KOREAN SEAFOOD & GREEN ONION PANCAKE - PINTEREST
Jun 7, 2015 - Hi guys! Today I’m going to share one of my favorite pancake recipe, Haemul Pajeon! Korean Seafood Pancake! It is super yummy, everybody looooooves it!!! In …
From pinterest.com


HAEMUL PAJEON | KOREAN SEAFOOD SCALLION PANCAKE — THE SPICE …
2021-07-25 Turn the pancake over again. Turn up the heat to medium high heat and cook for 1 minute, until the bottom turns crunchy. Transfer to a large plate, with the egg and seafood side up. Slice the pancake into bite size pieces. Serve it right with away with the two dipping sauces.
From thespiceodyssey.net


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