Haemul Pajeon Seafood Scallion Pancake Recipes

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KOREAN SEAFOOD AND GREEN ONION PANCAKES (HAEMUL PAJEON)



Korean Seafood and Green Onion Pancakes (Haemul Pajeon) image

Learn how to make "Haemul Pajeon" (Korean seafood and green onion pancakes). It is a perfect crowd pleaser with any Korean meal and it is so easy to make!

Provided by Sue

Categories     Appetizer

Time 30m

Number Of Ingredients 13

1 cup plain flour
1 Tbsp cornstarch
1 1/8 tsp fine salt
1 1/8 tsp garlic powder
1 1/8 tsp onion powder
1 cup water (, icy cold or quality sparkling water)
12 green onion ( tops (green part), cleaned and cut lengthways to fit your skillet)
100 g calamari ((3.5 ounces), cleaned and cut into little finger sized pieces)
100 g prawns ((3.5 ounces), cleaned and cut into smaller pieces)
A few sprinkles ground black peppers (, to marinate seafood)
1 egg (, beaten)
1 red chili ((optional), thinly diagonally sliced)
6 Tbsp cooking oil ((approx. 3 Tbsp per pancake), I used rice bran oil)

Steps:

  • Prepare a medium size bowl and add flour, cornstarch, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Transfer the pancake batter into a measuring jug (for easier pouring).
  • Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil (approx. 3 Tbsp) and ensure the oil is spread all the way around the pan. (Watch out for oil splash.)
  • Wait until the temperature of the oil is ready to cook (about 1 minute). To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready. Reduce the heat to medium high heat. Pour out the pancake batter (from step 1, use just less than half a cup) and spread it evenly and thinly around the pan.
  • Place 6 green onion tops on the pancake batter parallel to each other and pour out a little bit of the pancake batter onto and between the green onions, filling the gaps. Reduce the heat to medium.
  • Place some calamari, prawns and red chilies (optional) sparingly on top of the green onions.
  • Use a spoon to drizzle half of the beaten egg over the top of pancake. While cooking, move the pancake in a circular motion from time to time, so the pancake doesn't get stuck to the pan.
  • Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. It takes around 4 minutes). Add more cooking oil around the edges of the pancake circle if necessary to release. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook for another 3 to 4 minutes. Turn the heat off and transfer onto a plate or a cutting board.
  • Repeat step 2 to 7 for the remainder batter to use up the ingredients.
  • Slice the pancake into bite size pieces. Serve it with Korean pancake sauce.

Nutrition Facts : Calories 783 kcal, Carbohydrate 62 g, Protein 29 g, Fat 46 g, SaturatedFat 4 g, Cholesterol 324 mg, Sodium 1773 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 41 g, ServingSize 1 serving

HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE)



Haemul Pajeon (Seafood Scallion Pancake) image

Crispy delicious Korean scallion pancakes with seafood!

Provided by Hyosun

Categories     Appetizer

Number Of Ingredients 14

1-1/2 to 2 cups assortment of seafood (squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes)
1 tablespoon sesame oil
1 or 2 bunches scallions
1 red chili pepper - optional
1 egg (lightly beaten - optional)
1 cup Korean pancake mix, buchim garu, 부침가루 ((or all purpose flour or gluten free flour with 1/2 teaspoon salt - See note))
1 tablespoon soy sauce
2 to 3 teaspoons vinegar
1 tablespoon water
pinch of black pepper
pinch of gochugaru (Korean red chili pepper flakes)
1/2 teaspoon sugar - optional
1 tablespoon chopped scallion - optional
1 tablespoon Diced onion - optional

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.

HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)



Haemul Pajeon (Korean Seafood Pancake) image

It's been a while since we had pajeon (literally translated pa means green onion/scallions and jeon means pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend the night at Komo's house (Auntie's). There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference.

Provided by mykoreaneats

Time 29m

Yield 6

Number Of Ingredients 15

3 cups frozen seafood mix (such as shrimp, oysters, clams, squid)
2 cups water
2 cups all-purpose flour
1 bunch scallions, cut into 2-inch pieces
2 eggs
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
3 tablespoons soy sauce
1 scallion, thinly sliced
1 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
½ teaspoon gochugaru (Korean red pepper flakes)
½ teaspoon sesame seeds

Steps:

  • Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
  • Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
  • Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 36.6 g, Cholesterol 186.8 mg, Fat 6.1 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 1.2 g, Sodium 655.7 mg, Sugar 2.1 g

SCALLION PANCAKE (PAJEON)



Scallion Pancake (Pajeon) image

Chef Kim's version of this popular appetizer is full of greens held together by a crisp matrix of batter. He'll share the secrets to making a light, airy pancake: ice cold club soda and good technique.

Provided by Hooni Kim

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 17

2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
2 large egg yolks
2 cups club soda or seltzer, ice-cold
2 tablespoons soy sauce
5 cloves garlic
2 bunches scallions
6 stems Chinese chive blossoms, available at Asian markets
1/4 cup grapeseed or canola oil, divided
2 tablespoons soy sauce
1/4 teaspoon toasted sesame oil
2 teaspoons mirin
2 teaspoons rice vinegar

Steps:

  • Batter: In a large bowl, add flour, cornstarch, baking powder, salt, sugar, and pepper. Mix well and set aside. In another bowl, add egg yolks, club soda, and soy sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place garlic in the bowl with the wet ingredients. Add the wet ingredients to the dry and gently whisk, just enough to combine. (Do not over-whisk, or you will form extra gluten in the batter, making it too doughy.) Cover with plastic and let rest in the refrigerator, allowing any small lumps in the batter to dissolve, 10-15 minutes.
  • Trim and discard scallion roots and the very tips of the greens. Slice scallion greens into 1½-inch batons; cut the denser white parts slightly shorter, about 1 inch. Chop the Chinese chives into 1-inch batons. Combine chives and scallions in a bowl.
  • Dipping sauce: In a small bowl, add soy sauce, sesame oil, mirin, and rice vinegar. Stir to blend. Reserve at room temperature until ready to use. Makes about ¼ cup. (Note: Dipping sauce can be made several days ahead and stored in a lidded container in the refrigerator. Bring to room temperature before using.)
  • Heat skillet over high heat. Remove batter from refrigerator and quickly whisk, about 10 seconds. Ladle just enough batter into the scallions and chives to hold them together; mix with your hand until every scallion and chive is coated with batter. (You will have leftover batter.) Add ¾ of the oil to the hot skillet, enough to cover the bottom in a thin layer. When the oil is rippling, add the pancake mixture: spread it in an even layer across the skillet, without letting it touch the sides of the skillet. (Otherwise, the edges will burn before the center is cooked through.) Ladle another ½-cup batter across the top of the pancake and cook until it's golden brown on the bottom, 2-3 minutes. Lower the temperature if the pancake is browning too quickly.
  • Gently slide a spatula (or two, if necessary) under the pancake and flip it, using caution to avoid oil splatter. Cook 2-3 more minutes, flattening the top with spatula, and occasionally shaking the skillet so some of the hot oil runs underneath the pancake. Add more oil as necessary to maintain a thin layer in the skillet. When the bottom is a deep golden brown, flip one more time and cook another 2 minutes.
  • Remove pancake from skillet and transfer onto several layers of paper towels to drain excess oil. Cut pancake into 6 wedges, like a pizza, and serve immediately with dipping sauce. (Note: Extra batter can be stored in an airtight container in the refrigerator for several days; make another pancake using scallions or any seasonal leafy green.)

KOREAN SCALLION PANCAKES (PAJEON)



Korean Scallion Pancakes (Pajeon) image

These crispy fried scallion pancakes are traditionally paired with makgeolli, or Korean rice beer, and can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil.

Provided by momaphet

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

for the pancake
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons soy sauce
2 teaspoons minced fresh garlic (from about 3 cloves)
1 tablespoon korean fermented soybean paste, doenjang
2 large egg yolks, beaten
2 cups ice-cold club soda
3 bunches thin scallions, green and white parts cut into 2-inch batons (7 cups)
1 cup grapeseed oil or 1 cup canola oil, for frying
dipping sauce
4 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon mirin
1 tablespoon rice vinegar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil

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.

Nutrition Facts : Calories 586.3, Fat 38.8, SaturatedFat 4.2, Cholesterol 61.5, Sodium 1654.1, Carbohydrate 52.1, Fiber 3.9, Sugar 4, Protein 9.1

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