Savory Seaweed Pancake (Palae Jeon): A Fragrant and Delicious Recipe
Savory Seaweed Pancake (Palae Jeon): A Fragrant and Delicious Recipe
How to Make Aromatic Seaweed Pancakes (Palae Jeon)
Let me guide you through making delicious Palae Jeon! : ) This pancake offers a wonderful combination of chewy texture and rich, savory flavor, making it a beloved dish for all ages. With simple ingredients, you can create an impressive meal. This recipe is perfect for a children’s snack or as an accompaniment to Korean rice wine (makgeolli)!
Seaweed Preparation- 150g Sea Grapes (Palae), cleaned
- 1 Tbsp Coarse Sea Salt (for washing)
Garnish & Flavor- 1 Red Chili Pepper
- 2 Green Chili Peppers (like Cheongyang peppers)
- Generous amount of Cooking Oil (for frying)
Batter- 1/2 cup Tempura Flour
- 1/2 cup Pancake Mix (Buchim Garu)
- 1 cup Cold Water
- 1/2 Tbsp Fish Sauce (Anchovy flavor, for umami and to reduce fishy smell)
- 1 Tbsp Sesame Oil (for nutty aroma)
- 1 Red Chili Pepper
- 2 Green Chili Peppers (like Cheongyang peppers)
- Generous amount of Cooking Oil (for frying)
Batter- 1/2 cup Tempura Flour
- 1/2 cup Pancake Mix (Buchim Garu)
- 1 cup Cold Water
- 1/2 Tbsp Fish Sauce (Anchovy flavor, for umami and to reduce fishy smell)
- 1 Tbsp Sesame Oil (for nutty aroma)
Cooking Instructions
Step 1
First, the crucial step is to thoroughly clean the seaweed. Place the 150g of sea grapes (palae) in a bowl, sprinkle with 1 Tbsp of coarse sea salt, and rub them vigorously with both hands. This process effectively removes impurities and any slimy residue, ensuring a cleaner flavor.
Step 2
Sea grapes are very light and can easily float away if rinsed under running water directly. Therefore, it’s best to use salt for the initial scrubbing and then carefully rinse them using a sieve. This method helps to preserve as much of the seaweed as possible.
Step 3
After cleaning, gently squeeze out as much water as possible from the seaweed by hand. Excess water can make the batter too thin, resulting in a soggy pancake. Once drained, cut the seaweed into bite-sized pieces with scissors.
Step 4
Now, let’s prepare the chili peppers. Finely mince 2 green chili peppers (like Cheongyang peppers) for a touch of heat. Thinly slice 1 red chili pepper to use as a garnish. If you prefer less spice, feel free to omit the chilies, or leave them out entirely if making this for children.
Step 5
It’s time to make the delicious Palae Jeon batter! In a large bowl, combine 1/2 cup of tempura flour and 1/2 cup of pancake mix. Pour in 1 cup of cold water and whisk until smooth, ensuring there are no lumps. Avoid overmixing; just combine until the flour is incorporated for a crispier pancake.
Step 6
Add the prepared seaweed and minced green chilies to the batter and mix well to distribute evenly. To enhance the savory depth and mask any potential sea smell, stir in 1/2 Tbsp of fish sauce (anchovy flavor) and 1 Tbsp of sesame oil for a nutty aroma. This combination makes the pancake even more flavorful.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, scoop about a tablespoon of the batter and drop it onto the pan. Gently shape it into a round, flat pancake. Place the sliced red chili pepper on top as a garnish – it looks as good as it tastes!
Step 8
When the bottom side turns golden brown and crispy, it’s time to flip. Use a spatula to press down gently on the pancake, ensuring it cooks evenly throughout. Continue to cook until both sides are beautifully golden brown and cooked through. Your aromatic Palae Jeon is almost ready!
Step 9
Enjoy the fragrant Palae Jeon! Serve it warm with the simple dipping sauce for an absolutely delightful experience. Try making this easy and delicious dish at home for your family to enjoy!
