Thick and Delicious Seafood Pajeon
Mastering the Famous Restaurant Recipe for a Hearty Seafood Pancake
After making kimchi with fresh scallions from my garden, I had some leftover green onions, which I used to create this thick and delicious seafood pajeon. Enjoy this recipe for a perfectly crispy on the outside and tender on the inside pancake that everyone will love!
Ingredients for Thick Seafood Pajeon
- 1 bunch scallions (approx. 100g)
- 1/2 cup all-purpose flour (approx. 50g)
- 1/2 cup water (approx. 100ml)
- 1/2 Tbsp anchovy sauce (approx. 7.5ml)
- 70g shrimp (peeled and deveined)
- 1/2 pack enoki mushrooms (trimmed)
- 1 egg
- Vegetable oil, for frying
Cooking Instructions
Step 1
First, let’s make the seafood broth. In a pot, add 1 cup (200ml) of water, a 5cm piece of dried kelp, 5 dried anchovies for broth, and about 10g of dried octopus (cut into small pieces). Simmer for 10 minutes to extract a flavorful broth. Once the broth is ready, strain out the solids. Set aside the 70g of shrimp to be blanched, and let the broth cool slightly. (Tip: You can also use dried shrimp instead of anchovies.)
Step 2
Carefully peel and devein the shrimp that were blanched in the broth. If you are using dried octopus, cut it into bite-sized pieces (about 1-2cm). Trim the base of the enoki mushrooms and separate them into individual strands.
Step 3
Now, let’s prepare the batter for the pajeon. In a bowl, combine the 1/2 cup of all-purpose flour and 1/2 Tbsp of anchovy sauce. Gradually add the cooled seafood broth, about 1/2 cup, while whisking. Mix until you have a smooth, lump-free batter. It should be a relatively thin consistency, like a pouring batter. (Tip: Aim for a pourable consistency, not too thick.)
Step 4
Heat a frying pan over medium-high heat and add a generous amount of vegetable oil. Arrange the thoroughly washed and dried scallions neatly in the pan, covering the bottom. Pour the prepared batter evenly over the scallions, making sure to cover them.
Step 5
Evenly distribute the blanched shrimp and the cut dried octopus over the batter. Drizzle a little more batter on top to help bind the ingredients. Cook over medium-low heat until the edges of the pajeon turn golden brown. Then, carefully flip it over.
Step 6
Cook the other side for another 3-4 minutes until golden brown. Whisk one egg and drizzle it evenly over the surface of the pajeon; this adds a lovely golden color and a rich flavor. The egg helps make the pajeon extra crispy. Flip occasionally and cook until the egg is set and golden, being careful not to burn it.
Step 7
Once perfectly cooked, cut the seafood pajeon into serving pieces and arrange them on a plate. Finish with a sprinkle of toasted sesame seeds for a delightful aroma and nutty flavor. Your amazing homemade seafood pajeon, rivaling any restaurant, is now complete! Enjoy it with your favorite soy dipping sauce.
