Savory Seaweed Pancake (Pajeon)
Savory Seaweed Pancake (Pajeon)
How to Make a Delicious Seaweed Pancake. Enjoy the subtle, not overpowering, sea aroma. A moment that will make you crave makgeolli!
I try to reduce my intake of flour, but I just can’t seem to stay away from it! Why? Because everything made with flour is delicious. It seems there’s nothing that isn’t tasty when made with flour… Why are pancakes always so irresistible, no matter when you eat them? This seaweed pancake, made with fragrant laver (gim), is even more appealing than other sea vegetables because of its subtle, pleasant sea aroma that isn’t overpowering. I’m not a fan of strong fishy tastes, so I tend to avoid ingredients with intense oceanic scents. However, with a hint of spicy Cheongyang chili pepper adding a kick, your mouth instantly feels refreshed, making you want to keep eating it as if it were your first bite. It’s great as a side dish with rice, but let’s be honest, this is perfect with a drink! It truly makes you crave a glass of makgeolli (Korean rice wine). ^^
Ingredients- 3 bunches of fresh laver (gim)
- 3 cups all-purpose flour or pancake mix
- 3 cups cold water (for adjusting batter consistency)
- 1 tsp fine salt (for seasoning)
- 1 Cheongyang chili pepper (adjust to taste)
- 1 red chili pepper (for color and garnish)
Cooking Instructions
Step 1
First, rinse the laver thoroughly multiple times under running water to remove any dirt or impurities. After rinsing, squeeze out as much water as possible with your hands. Thoroughly draining the laver is crucial to prevent the batter from becoming too watery and to ensure a crispy pancake.
Step 2
For the batter, combine the flour (or pancake mix) with cold water. The key to a perfect seaweed pancake is to achieve a thin, pourable consistency – not too thick! I started with a ratio of about 1:1 flour to water and then added a little more water until the batter dripped smoothly from a spoon. A thinner batter will result in a wonderfully soft and delicious seaweed pancake. Be careful not to make the batter too watery! ~^
Step 3
Season the batter with 1 teaspoon of fine salt. I kept the seasoning light because I plan to dip it in a soy sauce-based dipping sauce. If you intend to eat it without a dipping sauce, feel free to add a little more salt to taste.
Step 4
Add the well-drained laver to the thin batter. Use chopsticks to gently break up any clumps and mix it evenly into the batter. Ensure the laver is dispersed throughout the batter for consistent flavor and texture.
Step 5
Thinly slice the Cheongyang chili pepper and red chili pepper after removing the seeds. You can mix them directly into the batter before frying, but I prefer to save them for garnish. This way, they add a beautiful decorative touch to the cooked pancake, making it visually appealing.
Step 6
Heat a frying pan with a generous amount of cooking oil over medium heat. Ladle the batter onto the hot pan to create pancakes of your desired size. Aim for a thin layer for maximum crispiness around the edges and a tender interior. Cook over medium heat, rather than high, to ensure even cooking. Once the pancake is partially cooked, artfully arrange the thinly sliced chili peppers on top for decoration.
Step 7
This is a pancake that comes together quickly, making it perfect for a speedy and satisfying meal. I personally love the slight kick from the Cheongyang chili peppers; they make it even more delicious. If you’re serving this to children, omit the Cheongyang chili peppers to ensure everyone can enjoy it. The dipping sauce served alongside is made from the brine of pickled wild garlic (dalrae jangajji) that I made last year. The subtle dalrae aroma makes this soy sauce extra special and flavorful. Making pickles with seasonal ingredients is a fantastic way to enjoy them throughout the year. Plus, repurposing the brine into a sauce is quite enjoyable! It’s not too salty and has a wonderful umami depth, making it perfect for dipping pancakes or simply mixing with rice for a flavorful meal.
Step 8
This seaweed pancake is easy to make but incredibly enjoyable to eat. The combination of the savory aroma of the frying oil and the fragrant scent of the laver is truly a moment that makes you crave makgeolli. Honestly, I almost ran to the convenience store for some! Phew… I managed to resist. Patting myself on the back! While I held back this time, I might not be able to resist next time. The thought of makgeolli wouldn’t leave my mind while I was eating. It’s still lingering even a day later! Hahaha… I guess I’m quite obsessive. This seaweed pancake brings comfort with every delicious bite! Next time, I won’t miss out on the makgeolli! ^^
