Savory Seaweed Pancake (Palae Jeon) with a Winter Ocean Aroma
Savory Seaweed Pancake (Palae Jeon) with a Winter Ocean Aroma
Fragrant Seaweed Pancake (Palae Jeon)
Experience the fresh taste of winter with this delicious Palae Jeon recipe, made with vibrant green seaweed! Freshly harvested seaweed creates a visually stunning pancake with a deep ocean aroma and a unique flavor reminiscent of roasted seaweed snacks. Adding spicy Korean chili peppers (cheongyang) elevates the taste, creating an unforgettable culinary delight. Looking for a simple yet special dish? Let’s start making this fragrant seaweed pancake right away!
Ingredients- 200g fresh Palae (green seaweed)
- 1 Tbsp coarse sea salt (for washing seaweed)
- 2 ladlefuls of pancake mix (approx. 1 cup by paper cup)
- 2 ladlefuls of cold water (approx. 1 cup by paper cup)
- 2 Cheongyang peppers (adjust quantity to your spice preference)
- 2 Tbsp cooking oil (don’t be shy with the oil!)
Cooking Instructions
Step 1
First, it’s crucial to wash the Palae thoroughly. In a large bowl, combine 200g of Palae with 1 Tbsp of coarse sea salt. Gently rub them together to remove any dirt or impurities. Then, rinse the seaweed under running water multiple times until it’s completely clean. This step also helps remove any bitterness from the seaweed, resulting in a cleaner taste.
Step 2
After rinsing, drain the Palae well in a sieve. If excess water remains, the batter might become too watery. Gently press the seaweed with your hands to squeeze out as much water as possible. Proper draining is key to a good texture.
Step 3
Once drained, cut the Palae into manageable pieces. Cutting it into about three sections will make it easier to mix into the batter and will help retain the seaweed’s texture when cooked. Avoid cutting it too finely.
Step 4
Now, let’s prepare the Cheongyang peppers to enhance the flavor of the Palae Jeon. Remove the seeds from 2 Cheongyang peppers and finely chop them. The spiciness of the peppers complements the aroma of the seaweed, adding a refreshing taste without being greasy. If you’re sensitive to spice, feel free to reduce the amount or omit them, but they truly make the pancake more delicious!
Step 5
In a large bowl, combine the chopped Palae and Cheongyang peppers. Add 2 ladlefuls of pancake mix and 2 ladlefuls of cold water. Using cold water helps achieve a crispier pancake. Stir gently with chopsticks or a spatula until just combined – you don’t want to overmix, as this can make the batter tough.
Step 6
Palae readily absorbs moisture, so the batter might seem a bit thick after mixing. This is normal, so don’t worry! If the batter feels too stiff, gradually add a tiny bit more water until you reach your desired consistency. Ensure the Palae is evenly distributed throughout the batter for a uniform pancake.
Step 7
Heat a non-stick pan over medium-low heat and add about 2 Tbsp of cooking oil. Once the oil is hot, use a ladle or spoon to pour the batter onto the pan, forming thin, round pancakes. Avoid making them too thick, as this will prevent them from cooking through evenly and can result in a soggy texture. Aim for a thin, even layer.
Step 8
Once the bottom side is golden brown and crispy, flip the pancake and cook the other side until golden brown as well. Flip occasionally to ensure even cooking. Cooking over medium-low heat rather than high heat prevents burning and ensures the inside is cooked through. Once perfectly cooked, drain any excess oil and serve with a side of soy sauce dipping sauce (soy sauce, a splash of vinegar, and a pinch of sesame seeds). It’s a fantastic side dish or a perfect accompaniment to drinks!
