Crispy and Delicious Seafood and Scallion Pancake (Haemul Pajeon)
Crispy and Delicious Seafood and Scallion Pancake (Haemul Pajeon)
From ‘Excuse My Taste’: Episode 5 – A Soul Food Classic: Haemul Pajeon!
Join us for Episode 5 of ‘Excuse My Taste’ airing every Thursday at 8:40 PM on E Channel, as we bring you the recipe for Haemul Pajeon, a beloved Korean soul food! This recipe will guide you through creating a pancake that’s wonderfully crispy on the outside and tender on the inside, bursting with the savory flavors of fresh seafood and fragrant scallions. Perfect for a satisfying meal or a delightful snack!
Main Ingredients- 7 Tbsp All-purpose flour
- 2 Tbsp Korean pancake mix (Buchim garu)
- 1 Tbsp Minced garlic (for batter)
- Assorted seafood (mussels, squid, shrimp, clam meat, etc., to your preference)
- A generous bunch of fresh scallions
- 1 Egg
Seasoning & Batter- 1 tsp Salt
- 1 Tbsp Minced garlic (for batter)
- Cold water (to adjust batter consistency)
- 1 tsp Salt
- 1 Tbsp Minced garlic (for batter)
- Cold water (to adjust batter consistency)
Cooking Instructions
Step 1
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is shimmering, arrange the scallions, cut to an even length, in a single layer on the pan. Spreading them evenly will make flipping easier later.
Step 2
In a bowl, combine the all-purpose flour (7 Tbsp), Korean pancake mix (2 Tbsp), salt (1 tsp), and minced garlic (1 Tbsp). Gradually add cold water while mixing until you achieve a batter that’s not too thin, just enough to coat the ingredients well. Pour this batter evenly over the arranged scallions in the pan. Ensure the batter isn’t too watery, as this can lead to a soggy pancake.
Step 3
Generously arrange your chosen assortment of seafood over the batter. Don’t be shy with the mussels, squid, shrimp, and clam meat – the more, the merrier for a richer flavor! Try to distribute the seafood evenly without too much overlapping.
Step 4
Finally, gently pour the beaten egg (1 egg) over the seafood, allowing it to spread across the surface. Reduce the heat to low. Cooking slowly over low heat ensures the pancake cooks through evenly and achieves a delightful crispiness.
Step 5
Cook on low heat until the bottom side of the pancake is golden brown and crispy. Be mindful of the seafood; overcooked seafood can become tough, while undercooked seafood might spoil. Once the bottom is perfectly cooked, carefully flip the pancake using a spatula or a large plate, and cook the other side until golden brown. Your delicious Haemul Pajeon is ready to be enjoyed hot!
