Crispy Korean Seafood Pancakes Haemul Pajeon

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.

KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)

Steps:

• Combine the dry ingredients of the batter in a medium-sized bowl. Slowly stir in the water and mix with a spatula until it forms a smooth, runny batter that can just coat the back of a spoon. Add a bit more water if the batter is still a bit thick and mix again.
• Mix the dipping sauce ingredients until the sugar is dissolved. Set aside.
• Heat 2 tablespoons of oil over medium-high heat in a large skillet until hot.
• Add half of the green onions to the pan in a single even layer, forming a rectangle about 7" by 9" (18 cm by 23 cm).
• Drizzle about 4 tablespoon of batter evenly over the green onions.
• Spread 1/3 cup of seafood mix evenly across the pancake and drizzle another 2 to 4 tablespoons of batter evenly over the seafood.
• Turn the heat to medium and allow the pancake to cook for 1 minute.
• Add about a third of the beaten egg over the pancake and spread it with a brush or a spoon to form an even layer.
• Cook the pancake for another 1 to 2 minutes, occasionally checking underneath, until it is browned and crisp.
• In one fluid motion, flip the pancake using a spatula (or two spatulas). It may be necessary to add another tablespoon of oil to the pan.
• Cook the pancake until the seafood side is browned and cooked through, another 2 to 4 minutes.
• Turn the pancake out onto a cutting board and slice into 9 squares or 8 triangles.
• Add more to the pan and repeat steps 4 through 11 to cook the remaining two pancakes.
• Serve hot with the dipping sauce on the side as an appetizer or main.

HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)

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.