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Savory Seaweed Pancake (Parae-jeon) with a Hint of the Ocean





Savory Seaweed Pancake (Parae-jeon) with a Hint of the Ocean

Easy Homemade Seaweed Pancake Recipe

Savory Seaweed Pancake (Parae-jeon) with a Hint of the Ocean

Experience the fresh, oceanic aroma with this delicious and chewy seaweed pancake. Made with simple ingredients, anyone can easily recreate this delightful dish, perfect as a side for rice or a delightful snack with drinks!

Recipe Info

  • Category : Others
  • Ingredient Category : Others
  • Occasion : Everyday
  • Cooking : Pan-fry
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients

  • 3 bunches of dried seaweed (laver), washed clean
  • A small piece of carrot (about 1/4)
  • 1 Cheongyang chili pepper

Cooking Instructions

Step 1

Rinse the fresh seaweed thoroughly under running water several times to remove any grit or impurities. Gently squeeze out excess water, then cut the seaweed into bite-sized pieces, about 3-4 cm long. This helps it mix well into the batter and ensures a pleasant texture when cooked.

Step 1

Step 2

Peel the carrot, wash it, and then julienne it into very fine strips, similar in size to the seaweed or slightly smaller. Adding carrots not only enhances the visual appeal with a vibrant color but also contributes a subtle sweetness that complements the seaweed’s flavor.

Step 2

Step 3

Remove the stem from the Cheongyang chili pepper, wash it, and remove the seeds. Finely mince the chili pepper. If you prefer less heat, you can reduce the amount or omit it entirely. A touch of spiciness helps cut through any richness and keeps the pancake from feeling too heavy.

Step 3

Step 4

In a large mixing bowl, combine the prepared seaweed, finely chopped carrots, and minced chili pepper. Crack the egg into the bowl. The egg acts as a binder, helping all the ingredients to come together smoothly.

Step 4

Step 5

Add 1 cup of all-purpose flour (using Korean pancake mix, ‘buchim garu’, will result in an even crispier pancake) to the bowl. The amount of flour might vary slightly depending on the other ingredients, so it’s best to judge the batter’s consistency as you mix.

Step 5

Step 6

Now, gradually add water, starting with about 1/2 cup and adding up to 2/3 cup, mixing as you go. Aim for a batter that is neither too thick nor too thin – a slightly thick, pourable consistency is ideal. Stir well with chopsticks or a spatula until all ingredients are evenly incorporated. This creates your delicious seaweed pancake batter.

Step 6

Step 7

Heat a non-stick pan over medium-high heat and generously add canola oil (or your preferred cooking oil). Ensure the pan is well-heated before adding the batter; this prevents sticking and helps achieve a beautifully golden-brown, crispy exterior.

Step 7

Step 8

Pour portions of the prepared batter onto the hot pan, shaping them into small, round pancakes. Try not to make them too thick; thinner pancakes cook through more evenly and become wonderfully crisp.

Step 8

Step 9

Cook over medium-low heat until golden brown and crispy on both sides. Once the bottom is set and golden, carefully flip the pancake using a spatula. Continue cooking until the other side is also golden brown and cooked through. Your delicious seaweed pancake is ready to be enjoyed!

Step 9



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