Haemul Pajeon Recipes

HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)

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.

HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE)

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.

HAEMUL PAJEON OR KOREAN SEAFOOD PANCAKE RECIPE

Steps:

• Add one egg to a measuring cup, and fill the rest of the measuring cup (1 cup) with water.
• In a large mixing bowl, add your water and egg, and pancake mix. Then you can either individually coat the veggies and seafood or mix it into the bowl, depending on how much batter you like.
• Fry the batter until light brown on the bottom and then flip until the other side is brown.

HAEMUL PAJEON

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.

SEAFOOD & GREEN ONION PANCAKE (HAEMUL PA-JEON)

Steps:

• In a bowl, combine all the dipping sauce ingredients together and set aside.
• Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside.
• In a separate bowl, combine the flours with 1/4 teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter.
• Place an 8 1/2-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter.
• Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3-4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, until the fish is cooked through and the pancake is golden and crispy.
• Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.
• Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.