Crispy and Savory Busan Dongnae Seafood Pajeon
Crispy and Savory Busan Dongnae Seafood Pajeon
Recreate Authentic Busan Dongnae Seafood Pajeon at Home
Experience the exquisite flavors of Busan’s pride, Dongnae Pajeon, right in your own kitchen! This dish harmoniously blends the freshness of the sea with the richness of the land. Enjoy a delightful texture contrast: crispy on the outside, tender on the inside, with a wonderfully savory taste. Follow this detailed recipe for a delicious homemade Dongnae Pajeon.
Main Ingredients- 2 handfuls of Scallions or Green Onions (approx. 200g)
- 1/2 Squid (body section)
- 5 Fresh Shrimp
- 2 Korean Green Chilies (Cheongyang peppers)
- 2 Red Chilies
- 2 Eggs
- 2 Tbsp Breadcrumbs
- 2/3 cup Anchovy Broth (approx. 160ml)
- 2 cups All-Purpose Flour (approx. 240g)
- 1 cup Sweet Rice Flour (approx. 120g)
- 1 pinch Salt
- Plenty of Cooking Oil
Cooking Instructions
Step 1
First, prepare the fresh ingredients that will make your pajeon truly shine. Clean the squid and peel and devein the shrimp, then finely chop them. Slice the chilies diagonally to add a pop of color.
Step 2
Take the prepared shrimp, peel them, wash them thoroughly, and then finely chop them with a knife. For the squid, keeping the skin on and slicing it into bite-sized pieces will result in a chewier, more satisfying texture.
Step 3
Wash the green onions and pat them dry. Cut them in half crosswise, then cut each half into two again, so you have 2-inch pieces. This size is perfect for arranging neatly on the pajeon.
Step 4
In a large bowl, combine 2 cups of all-purpose flour and 1 cup of sweet rice flour, maintaining a 2:1 ratio. Gradually add the 2/3 cup of anchovy broth while whisking or stirring with a spoon until you achieve a smooth, lump-free batter. Finally, add a pinch of salt to season. Be careful not to make the batter too thin, as this can lead to a soggy pajeon.
Step 5
Add all the prepared green onions to the batter and mix well, ensuring each stalk is evenly coated with the batter. Make sure the scallions are well submerged in the batter.
Step 6
Lightly beat the 2 eggs in a separate bowl. Heat a pan over medium-high heat and generously add cooking oil. Arrange the battered green onions in a single layer, without overlapping, in the hot pan. Using plenty of scallions will create a voluminous pajeon.
Step 7
Generously scatter the prepared squid and shrimp over the layer of green onions. Adding plenty of seafood is key to unlocking the umami depth that makes Dongnae Pajeon so special.
Step 8
Pour the beaten egg mixture evenly over the ingredients to help bind the squid and scallions together and ensure everything cooks through. Reduce the heat to medium-low at this point.
Step 9
Sprinkle 2 tablespoons of breadcrumbs evenly over the egg mixture to add an extra layer of crispiness. The breadcrumbs will toast to a golden brown, further enhancing the pajeon’s flavor.
Step 10
Finally, artfully arrange a few diagonally sliced red and green chilies on top of the pajeon. Drizzle a little more beaten egg over the chilies for added color and flavor. Feel free to add more chilies if you prefer a spicier kick.
Step 11
Cook over medium-low heat, flipping once, until both sides are golden brown and perfectly crispy. You can add a little more oil around the edges of the pan for extra crispiness. When you hear that delightful sizzle, your delicious Dongnae Seafood Pajeon is ready to enjoy!
