Crispy Korean Shrimp And Scallion Pancakes Haemul Pajeon Recipes

HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE)

Steps:

• Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
• In a large bowl, mix the pancake mix with 3/4 cup icy cold water. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in 1/2 of the seafood.
• Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.
• Arrange the scallions in a single layer on top of the batter, pressing them down into the batter. Add 1/2 of the remaining seafood and a few slices of the optional pepper.
• Spoon one half of the optional lightly beaten egg on top. Cook until the bottom is golden brown (3 - 4 minutes). Reduce the heat to medium if the pancake is browning too fast.
• Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3 - 4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.

CRISPY KOREAN SEAFOOD PANCAKES - HAEMUL PAJEON

Steps:

• Mix the soy sauce, water, vinegar, minced garlic (and gochugaru / chilli powder if using) in a dipping bowl.
• Place the Korean pancake mix into a large bowl and top with the cold water and egg. Mix until batter is smooth. Add the seafood mix, spring onions, kimchi and cabbage to the batter and stir through until evenly mixed.
• Heat half the vegetable oil in a frying pan on high and then reduce heat to medium. Pour or ladle half the batter into the pan and press out to the edges. Cook until the bottom is golden brown, around 3-4 minutes.
• Flip the pancake and add a little more vegetable oil around the edges. Cook for another 3-4 minutes until the seafood has cooked through and the pancake is a delicious golden brown colour.
• Repeat for the second pancake. Serve hot with the dipping sauce.

KOREAN SCALLION PANCAKES WITH SEAFOOD (PAJEON)

Steps:

• Combine pancake mix and rice flour in a mixing bowl, and add ice water. Mix just until the batter is moistened. Adjust the amount of water to mimic the consistency of western pancake batter.
• Heat a tablespoon of oil in skillet over medium-low heat. Place scallions to fit in the skillet. If the skillet is bigger than 9-10 inch, try to make the pancakes only 9 to 10-inch in diameter.
• Drizzle the pancake batter over the scallion to just barely cover. Shake the pan gently so the pancake batter can sip though the bottom of the skillet to stabilize the green onion.
• If using seafood, scatter the seafood pieces on top of scallion, and drizzle 1/3 of the beaten eggs on top.
• Pan-fry the pancake for 3-4 minutes over medium heat. Flip to the other side and continue to cook for another 3 minutes. Add a little more oil if the skillet seems dry. You will want the crust to be deep golden brown in color and crisp. Adjust the heat so that you don't burn the scallions.
• Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the soy dipping sauce
• To make the soy dipping sauce, combine all the ingredients and mix well.

KOREAN SCALLION PANCAKES (PAJEON)

Steps:

• Make the pancakes:.
• In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend.
• In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
• Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
• Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1⁄4 cup at a time, and mix well.
• Line a baking sheet with paper towels, and set it next to the stove.
• In a 10-inch nonstick skillet, heat 1⁄2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
• Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
• Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
• Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven.
• Cut each pancake into pieces and serve with the dipping sauce on the side.

HAEMUL PAJEON (KOREAN SEAFOOD & GREEN ONION PANCAKE)

Steps:

• In a mixing bowl, combine tempura powder and water; which until you don't see any lumps, but don't over mix. Set aside.
• Trim completely washed and dried green onion's roots and dry ends. If your green onions are thick, cut into halves in lengthwise.
• Cut prepared seafood into bite sizes. Seeded red chili and julienne.
• Heat a large skillet over medium high heat; add oil and swirl to coat.
• Place green onions into skillet and spread evenly. Pour 3/4 of batter we made earlier.
• Place seafood evenly then sprinkle julienne red chili and pour rest of batter. Cook for 4 to 5 minutes.
• Meanwhile, crack an egg into a small bowl and break yolk a little bit, but not mixing.
• Pour egg right on top of pancake, and cook another 2 to 3 minutes, until pancake is 3/4 way cooked and bottom is crispy and golden brown. Flip it over carefully with 2 spatulas.
• Cook additional 1 to 2 more minutes or until pancake is fully cooked. Carefully flip your skillet upside down onto cutting board so you can see egg and seafood part faces up.
• Cut into bite sizes and serve immediately with dipping sauce. (The recipe is coming SOON!)

CRISPY KOREAN SHRIMP AND SCALLION PANCAKES (HAEMUL PAJEON)

Steps:

• Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
• In a large bowl, mix the pancake mix with 3/4 cup icy cold water and slightly beaten egg. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in the seafood.
• Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.
• Arrange the scallions in a single layer on top of the batter, pressing them down into the batter.
• Cook until the bottom is golden brown (3 - 4 minutes). Reduce the heat to medium if the pancake is browning too fast.
• Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3 - 4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.
• Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar.