Korean Seafood And Green Onion Pancakes Haemul Pajeon

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!)

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.

SEAFOOD & GREEN ONION PANCAKE (HAEMUL PA-JEON)

Steps:

• In a bowl, combine all the dipping sauce ingredients together and set aside.
• Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside.
• In a separate bowl, combine the flours with 1/4 teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter.
• Place an 8 1/2-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter.
• Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3-4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, until the fish is cooked through and the pancake is golden and crispy.
• Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.
• Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.