Seafood Pajeon Recipe

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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Korean Seafood Pancake (Haemul Pajeon)

WEBJul 26, 2020 · Spread 1/3 cup of seafood mix evenly across the pancake and drizzle another 2 to 4 tablespoons of batter evenly over 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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Mushroom & Shrimp Pancakes (Pajeon) EatingWell

WEBApr 18, 2024 · Directions. Whisk rice flour, self-rising flour, doenjang, pepper and salt in a large bowl. Add water and whisk until smooth. Stir in mushrooms, scallions, shrimp, …

1. Whisk rice flour, self-rising flour, doenjang, pepper and salt in a large bowl. Add water and whisk until smooth. Stir in mushrooms, scallions, shrimp, garlic and red and green chiles.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Spoon one-fourth of the batter (about 2/3 cup) into the hot oil. Spread evenly to make a 6-inch pancake. Cook until golden brown and crispy, 1 to 3 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and batter in three more batches.
3. Cut the pancakes into wedges. Serve warm with the dipping sauce (see headnote), if desired.

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