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.
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
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
SEAFOOD PANCAKES
Make and share this Seafood Pancakes recipe from Food.com.
Provided by Annacia
Categories < 60 Mins
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Shell prawns and remove the back vein, wash and pat dry.
- Peel and grate onion.
- Melt butter , add onion and fry until tender.
- Remove from heat and stir in flour.
- Return to heat and cook for a few minutes.
- Remove from heat and slowly stir in water and cream.
- Return to heat and stir until the sauce boils and thickens.
- Reduce heat and simmer for 3 minutes.
- Chop shallots and add to the sauce with the prawns. Mix well and season.
- Spoon into the center of each pancake and roll up.
- Place on a greased baking tray.
- Combine parsley, cheese and breadcrumbs and sprinkle over pancakes.
- Bake in a hot oven for 5 minutes or until heated through.
Nutrition Facts : Calories 1269.8, Fat 71.4, SaturatedFat 34.2, Cholesterol 595, Sodium 2873.2, Carbohydrate 94.6, Fiber 1.5, Sugar 2.4, Protein 61.6
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