Recipes - Korean

Haemul Pajeon (Seafood Pancake)
Korean Seafood Pancake - Haemul Pajeon Recipe


Seafood pancake is another super delicious pancake and it is an absolute favourite of Koreans. Try this recipe today and add another dish to your favourite's list.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean









Ingredients:

1 cup Pajeon (buchim) mix
¼ cup tempura mix (optional)
1–1½ cup water
2 eggs (lightly beaten)
½ bunch green onions (trimmed and cut in half)
½-1 cup calamari or prawns (roughly chopped)
2 tbsp onions (finely diced, optional)
2 tbsp zucchini (finely diced, optional)
1-2 mild red chilli (sliced, optional)
canola oil (for pan-frying)

Soy dipping sauce

2 tbsp soy sauce
1½ tbsp brown rice vinegar
¼-½ tsp kochugaru (Korean chilli powder)
1 tbsp green onions chopped, optional)




Steps:
  1. Mix all the ingredients for soy dipping sauce.
  2. In a bowl mix pajeon mix, tempura mix and water until you have a slightly runny batter. Take care not to over mix.
  3. Add the onions and zucchini to the batter.
  4. Heat 3-4 tbsp oil to a heated pan and pour enough batter to cover most of the pan. At this point turn heat down to low or medium low. Grab handful of green onions and lightly dip into the batter and carefully lay these onto the pancake followed by the seafood mixture, as well as chilli slices. Pour about 2 tbsp of batter on top. When the bottom is light golden brown, pour about ⅓ of the beaten egg onto the pancake.
  5. When the egg is slightly starting to set, flip the pancake over and cook the other side until fairly crisp. Drain pancake on a paper towel and serve with dipping sauce.
  6. Korean seafood pancake is ready!

 

NB: If not using pajeon mix, substitute with 1 cup of plain flour, 2 tbsp of rice flour, 1 egg, ¼ tsp salt and ¼ tsp soy sauce.

 


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Haemul Pajeon (Seafood Pancake)

Haemul Pajeon (Seafood Pancake)

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Seafood pancake is another super delicious pancake and it is an absolute favourite of Koreans. Try this recipe today and add another dish to your favourite's list.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean
Ingredients

1 cup Pajeon (buchim) mix
¼ cup tempura mix (optional)
1–1½ cup water
2 eggs (lightly beaten)
½ bunch green onions (trimmed and cut in half)
½-1 cup calamari or prawns (roughly chopped)
2 tbsp onions (finely diced, optional)
2 tbsp zucchini (finely diced, optional)
1-2 mild red chilli (sliced, optional)
canola oil (for pan-frying)

Soy dipping sauce

2 tbsp soy sauce
1½ tbsp brown rice vinegar
¼-½ tsp kochugaru (Korean chilli powder)
1 tbsp green onions chopped, optional)

Instructions
  1. Mix all the ingredients for soy dipping sauce.
  2. In a bowl mix pajeon mix, tempura mix and water until you have a slightly runny batter. Take care not to over mix.
  3. Add the onions and zucchini to the batter.
  4. Heat 3-4 tbsp oil to a heated pan and pour enough batter to cover most of the pan. At this point turn heat down to low or medium low. Grab handful of green onions and lightly dip into the batter and carefully lay these onto the pancake followed by the seafood mixture, as well as chilli slices. Pour about 2 tbsp of batter on top. When the bottom is light golden brown, pour about ⅓ of the beaten egg onto the pancake.
  5. When the egg is slightly starting to set, flip the pancake over and cook the other side until fairly crisp. Drain pancake on a paper towel and serve with dipping sauce.
  6. Korean seafood pancake is ready!

 

NB: If not using pajeon mix, substitute with 1 cup of plain flour, 2 tbsp of rice flour, 1 egg, ¼ tsp salt and ¼ tsp soy sauce.

 

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