Korean Seafood Pancake Recipe

Korean Seafood Pancake (Haemul Pajeon)

WEBJul 26, 2020 · 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 …

Rating: 5/5(3)
1. 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.
2. Mix the dipping sauce ingredients until the sugar is dissolved. Set aside.
3. Heat 2 tablespoons of oil over medium-high heat in a large skillet until hot.
4. 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).

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Seafood Pancakes (Haemuljeon: 해물전) recipe by Maangchi

WEBApr 6, 2019 · Mix it all together with a spoon. Heat a non-stick skillet over medium heat. Add about 2 to 3 tablespoons vegetable oil and swirl it around to coat evenly. Take 1 or 2 …

Rating: 5/5(320)

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Korean Pancake • Just One Cookbook

WEBAug 30, 2023 · Beat ½ large egg (50 g each w/o shell) in a small bowl. Set aside half an egg per pancake for cooking. To make the …

Rating: 4.8/5(102)
1. Gather all the ingredients.
2. Combine all the ingredients for the dipping sauce and set aside.
3. Cut the end of scallions and then cut in half. If you’re worried about flipping large pancakes, cut the scallions shorter and make smaller round pancakes so you can easily flip.
4. Beat the egg in a small bowl and set aside.

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Haemul Pajeon (Seafood Scallion Pancake) Korean …

WEBDec 9, 2019 · Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the …

Rating: 4.4/5(123)
1. 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.
2. 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.
3. 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.
4. 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.

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