Easy Korean Seafood Pancake Haemul Pajeon

EASY KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)

Steps:

• Prepare the dipping sauce by mixing the sauce ingredients in a small bowl.
• Prepare the seafood by thawing in cold water if frozen. Drain excess water and season with salt and pepper. Cut scallions length and crosswise (see image for reference) and slice the red chili pepper if using.
• In a medium bowl, add equal parts of Korean pancake mix and tempura mix. Add in ice-cold water and mix well. The batter should be thin and runny. Add in the prepared seafood and mix until just combined.
• Heat 3-4 tablespoons of oil in a non-stick pan over medium-high heat. Ladle 1/2 of the mixture onto the pan and spread it evenly using the ladle. Arrange half of the sliced red chili pepper on top (optional).
• Use a large spatula to lift the edge of the pancake, and flip promptly when the bottom is golden brown. Add a bit more oil around the edges if preferred, and cook until golden brown, about 3-4 minutes. Repeat the process for the second pancake.
• Cut into bite-sized pieces and serve warm with the 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.

KOREAN SEAFOOD AND GREEN ONION PANCAKES (HAEMUL PAJEON)

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.

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.

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.