Haemul Pajeon Recipe (해물파전레시피) – Korean Seafood Green Onion Pancakes

Haemul Pajeon (해물파전) is a popular seafood scallion pancake in Korean cuisine. “Haemul” means seafood, “Pa” means scallion/green onions, and “jeon” means pan-fried battered food or loosely translated as pancake. Although it’s official name is “seafood scallion pancake”, beef, pork, kimchi, shellfish, and other seafood are also commonly used.

Although I have titled this as “Haemul Pajeon (해물파전) Recipe – Korean Seafood Green Onion Pancakes”, I am only going to give you the Basic Pajeon Recipe so you can play with the secondary ingredients and turn these delicious all-day treat into your desired meat, seafood or vegetable pancakes!

20160806 Haemul Pajeon 해물파전 1138

You can use or leave out any ingredients you desire (think vegetarian!) when cooking this delicious treat at home.After all, the primary component for any pancakes is the batter!

Basic Pajeon Recipe
Batter:
1 part Buchimgaru (Korean Pancake Flour).
1 part Water (if you like slight chewy texture, use ice-cold water).
1 teaspoon Fermented Soya Bean Paste (Taucheo) for every “½ cup of flour and ½ cup of water” batter mix.
A bunch of Green Onions (Scallion), cut into 4 inch lengths.
Oil, enough to pan-fry the pancakes.

Put above ingredients (except for scallions and oil) into a mixing bowl and using a spoon or spatula to flatten the soya beans and stir into the flour and water mixture.

Note: If you cannot find Korean Pancake Batter (more tasty) at your grocer’s, you may use Plain Flour or Sweet Rice Flour but do add an Egg (this is optional if you have reasons not to want to use egg) to the batter for flavour enhancement. If you cannot find Fermented Soya Bean Paste (Taucheo) use salt, to taste.

Secondary Ingredients:
Seafood like fish, squid, prawns, oysters or any meat and/or vegetables you desire. Amount is also to your desire.

Dipping Sauce:
2 tablespoons Light Soy Sauce.
1 tablespoon White or Apple Cider Vinegar.
1½ teaspoons Sugar.
1 Red Chilli, sliced (deseeded if prefer less heat).
A sprinkling of *dry-roasted White Sesame Seeds.

*Dry-roasting means put the sesame seeds in an un-oiled clean pan and toast till golden. Remove from pan and let cool, set aside for use later. You can make a big batch and store in a mason jar for future use in any dishes that requires toasted sesame seeds.

Method:
Place flour and fermented soya bean paste in a big bowl and whisk in the (egg and) water.

Heat the frypan with some oil on medium-low heat. When hot, put in the cut scallions, in the shape of a circle or rectangle. Pour the batter in a zig-zag manner over the scallions evenly.

Note: If you are using meat/seafood, add them directly on top of the green onions before pouring the batter, OR on top of the batter and, gently pat the ingredients down to gel them onto the pancakes.

As the pancake is being cooked, keep patting it down gently with your spatula in order to crisp it.

Check the bottom of the half-cooked pancake and when it is golden, flip it over gently (retain shape). Pan-fry until both sides of the pancake become golden. You may have to repeat the patting down and flipping process several times to make sure the pancake crisps properly and prevent burnt. Remove and serve hot with dipping sauce.

Note: If you intend to make these for future consumption, flash cook till pancakes are formed (as long as batter can hold its shape and do not brown). Freeze them in batches (appropriate required amount so you do not need to thaw ad re-freeze the entire batch).

P.S. You may substitute Korean brands with Japanese brands if you cannot get them in your area but certain Asian seasonings are stronger and/or may be differ in tastes. But it’s ok in my household. There are no hard and fast rules as long as the outcome tastes delicious!

Click to see post for BUCHUJEON 부추전 – KOREAN PANCAKES WITH ASIAN GARLIC CHIVES RECIPE

Happy cooking, eating and bonding 🙂

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