KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)
Recreate the authentic Korean seafood pancake in your kitchen with all the savory flavors, a soft interior, and a crispy outside that you will surely love!
Provided by Maggie Zhu
Categories Appetizer
Time 25m
Number Of Ingredients 17
Steps:
- Combine the dry ingredients of the batter in a medium-sized bowl. Slowly stir in the water and mix with a spatula until it forms a smooth, runny batter that can just coat the back of a spoon. Add a bit more water if the batter is still a bit thick and mix again.
- Mix the dipping sauce ingredients until the sugar is dissolved. Set aside.
- Heat 2 tablespoons of oil over medium-high heat in a large skillet until hot.
- Add half of the green onions to the pan in a single even layer, forming a rectangle about 7" by 9" (18 cm by 23 cm).
- Drizzle about 4 tablespoon of batter evenly over the green onions.
- Spread 1/3 cup of seafood mix evenly across the pancake and drizzle another 2 to 4 tablespoons of batter evenly over the seafood.
- Turn the heat to medium and allow the pancake to cook for 1 minute.
- Add about a third of the beaten egg over the pancake and spread it with a brush or a spoon to form an even layer.
- Cook the pancake for another 1 to 2 minutes, occasionally checking underneath, until it is browned and crisp.
- In one fluid motion, flip the pancake using a spatula (or two spatulas). It may be necessary to add another tablespoon of oil to the pan.
- Cook the pancake until the seafood side is browned and cooked through, another 2 to 4 minutes.
- Turn the pancake out onto a cutting board and slice into 9 squares or 8 triangles.
- Add more to the pan and repeat steps 4 through 11 to cook the remaining two pancakes.
- Serve hot with the dipping sauce on the side as an appetizer or main.
Nutrition Facts : ServingSize 1 serving, Calories 295 kcal, Carbohydrate 29.2 g, Protein 9.5 g, Fat 15.4 g, SaturatedFat 3.3 g, Cholesterol 70 mg, Sodium 694 mg, Fiber 2.1 g, Sugar 1.8 g
KOREAN STYLE PALEO SEAFOOD PANCAKES
Crispy and savory Korean style paleo seafood pancakes are popular appetizer with gluten-free flour. Briny seafood flavors will whet your appetite and if your family is like mine, they'd want seconds!
Provided by Karen Lee
Categories Appetizer
Time 25m
Number Of Ingredients 24
Steps:
- Make the dipping sauce ahead so the flavors are infused together.
- Combine all the ingredients and serve with the pancakes.
- You can save the leftover in an air tight jar for future use. Or you can double the recipe and keep it in a air tight jar for future.
- Wash and prep all the vegetables as per the ingredients section
- Add sea salt to the vegetables and mix.
- Slice the baby squid in about 1/4 thickness and chop the tentacles in small pieces.
- Clean and devein shrimp and chop in small pieces, about 1/2 inches chunks.
- In a medium size bowl, mix all the ingredients together until flour is wet.
- Heat pan on high heat until sizzling hot. When a water droplet sizzles on the pan, it's hot enough.
- Add enough avocado oil to the pan to cover the whole surface.
- When the pan smokes a little, pour about 1 cup of the batter and spread on the pan, leaving some space around the edges.
- Lower the heat to Medium and cook for about 5 minutes or until the underside is browned. You'll see little bubbles forming on the top and the edges get translucent when the bottom is almost ready. But still check by sliding the spatula underneath.
- When it's ready to be flipped, using a sturdy spatula, lift the edges, add some more oil, and flip the pancake.
- Cook for 3 minutes on this side or until the bottom is browned and firm.
- Transfer to a plate and serve immediately.
- Combine almond flour, beaten egg, and cold water in a mixing bowl.
- Add the salted vegetables to the batter and gently mix to coat the vegetables.
- Add the seafood and mix gently.
- Continue from #6 above.
Nutrition Facts : Calories 242 kcal, Carbohydrate 34 g, Protein 21 g, Fat 1 g, Cholesterol 218 mg, Sodium 2489 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HAEMUL PAJEON
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
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 (KOREAN SEAFOOD PANCAKE)
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
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
KOREAN SEAFOOD SCALLION PANCAKES RECIPE BY TASTY
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
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
BLUEBERRY PRESERVES
A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.
Provided by Yoly
Categories Jams and Jellies
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg
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KOREAN SEAFOOD PANCAKES RECIPE | MYRECIPES
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Servings 4Total Time 45 mins
- In a large bowl, whisk the all-purpose flour and the rice flour with the egg, seltzer, toasted sesame oil and 3/4 teaspoon of salt. Add the kimchi, shrimp, squid and scallions to the batter.
- In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon 2 mounds of the batter into each skillet and gently spread them into 4- to 5-inch rounds; be sure to evenly distribute the seafood in the pancakes. Cook over moderately high heat until the pancakes are golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook over moderate heat until the pancakes are golden and crisp and the batter is cooked through, about 3 minutes longer. Using a slotted spatula, transfer the pancakes to a paper towel-lined plate to drain.
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- In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
- In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.
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- In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
- In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.
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