HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)
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
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
HAEMUL PAJEON
One of the most popular scallion pancakes in Korea, haemul pajeon is crispy yet tender and studded with a jumble of different seafood. Although pancakes-jeon-are a common restaurant appetizer or snack, they can easily be made at home and are especially welcome on rainy days with a glass of Korean rice wine.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dipping sauce: Combine the soy sauce, gochugaru, rice vinegar, sesame seeds, ginger, scallions and garlic in a small bowl and set aside.
- For the pancakes: Heat 1 inch of water in a medium saucepan over high heat until boiling. Put the mussels or clams in the pan, cover tightly with a lid and cook until the shells are open and the meat is just cooked, about 5 minutes. Drain and let cool slightly. Pick the meat from the shells and set aside. Discard the shells.
- Add the all-purpose and rice flours, potato starch, sesame oil and egg to a large bowl. Add the ice water and whisk until well incorporated. The batter consistency should be loose, like heavy cream. Add the shrimp, squid, scallions, chile, shallot, garlic, chives, 3/4 teaspoon salt and the mussel or clam meat and mix well.
- Heat 2 tablespoons of the canola oil in a medium nonstick skillet over medium-high heat. Add 1/2 cup of the batter to the skillet and spread it evenly until it is in a single layer, using a spatula if necessary. Lower the heat to medium and cook until the sides are crisp and small bubbles form on top, 3 to 4 minutes. Flip the pancake and cook the other side until brown and crispy, 3 to 4 minutes. Flip the pancake twice more, once again on each side, and cook for 30 seconds per side to ensure the pancake becomes crispy, if necessary. Repeat with the remaining pancake batter and canola oil.
- Transfer the pancakes to a serving platter and cut into wedges. Serve with the dipping sauce.
SEAFOOD & GREEN ONION PANCAKE (HAEMUL PA-JEON)
*Courtesy of Jordan Bourke & Rejina Pyo, authors of Our Korean Kitchen* "This dense, savory pancake makes a fantastic starter or sharing dish with everyone diving in with their chopsticks, mopping up some of the soy dipping sauce along the way. Extremely popular as a snack in Korea, you can make this dish your own with whatever selection of seafood you like. A plain green-onion version of this pancake, without any seafood, is also a very popular Korean dish, so feel free to leave out the fish if you prefer - just double the quantity of green onions." - from Jordan Bourke & Rejina Pyo, authors of Our Korean Kitchen (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)
Provided by Weldon Owen Publish
Categories Korean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 313.6, Fat 13.7, SaturatedFat 2.3, Cholesterol 155.5, Sodium 824.7, Carbohydrate 32.2, Fiber 2, Sugar 1.5, Protein 15.2
YUMMY KOREAN SEAFOOD PANCAKES HAEMUL PAJEON (해
These seafood pancakes have been my favorite ever since I was little. Very enjoyable and you can enjoy it with soy sauce if you want a heavier flavor, but I personally like it plain. This recipe contains no milk.
Provided by donoteatme
Categories Onions
Time 20m
Yield 1 pancake, 1 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl mix flour, sweet rice powder, eggs and water until smooth. You may need to add more flour or water to get the desired consistency of the pancake batter. Add the green onion to the pancake batter and coat evenly.
- Heat the skillet over medium heat and coat the pan with a small amount of canola oil. Place some of the green onion and a 1/2 cup of batter onto the hot skillet. Place even amounts of seafood on top of the pancake and some thinly sliced red pepper.
- Let it cook for 4 minutes, until the bottom is lightly brown. Flip and brown the other side and cook for an additional 3-4 minutes. *Make sure that all of the pancakes surface touches the skillet by pressing down on it with a spatula.
- Once the pancake is done, remove from skillet and place on a plate. Cut the seafood pancake into 8 pieces with a pizza cutter and serve with the dipping sauce (optional).
Nutrition Facts : Calories 632.9, Fat 11.5, SaturatedFat 3.4, Cholesterol 423, Sodium 149.6, Carbohydrate 103.3, Fiber 5.8, Sugar 6.1, Protein 26.7
More about "haemul pajeon recipes"
HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) - KOREAN …
From koreanbapsang.com
4.4/5 (120)Servings 4Cuisine KoreanCategory Appetizer
- 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.
SEAFOOD GREEN ONION PANCAKE (HAEMUL-PAJEON: 해물파전) …
From maangchi.com
Category Korean Pancake
SEAFOOD PANCAKES (HAEMUL PAJEON) RECIPE - TODAY.COM
From today.com
HAEMUL PA JEON (해물파전) - EVERYBUNNY EATS | A FOOD …
From everybunnyeats.com
SEAFOOD PANCAKES (HAEMULJEON: 해물전) RECIPE BY …
From maangchi.com
PAJEON - WIKIPEDIA
From en.wikipedia.org
CRISPY KOREAN SEAFOOD PANCAKE - HAEMUL PAJEON | WANDERCOOKS
From wandercooks.com
HAEMUL-PAJEON (GREEN ONION PANCAKE WITH SEAFOOD: 해물파전)
From 40dayshapeup.com
TASTETORONTO | SEAFOOD PANCAKE
From tastetoronto.com
HAEMUL PAJEON SAUCE ARCHIVES - ITALIAN FOOD
From cfood.org
HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) - FOOD NEWS
From foodnewsnews.com
HAEMUL PAJEON (SEAFOOD GREEN ONION PANCAKE)
From koreaherald.com
HOW TO MAKE KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)
From curiouskimchi.com
NAKSEO PAJEON : WELL KNOWN RESTAURANT SERVING HAEMUL PAJEON …
From theseoulguide.com
MOM'S KOREAN RECIPES
From momskoreanrecipes.com
HAEMUL PAJEON : KOREAN SEAFOOD & GREEN ONION PANCAKE …
From seonkyounglongest.com
HAEMUL PAJEON - HALALHANJIB
From halalhanjib.com
HAEMUL PAJEON | KOREAN SEAFOOD SCALLION PANCAKE - THE SPICE …
From thespiceodyssey.net
HAEMUL PAJEON - KOREAN SEAFOOD AND SPRING ONION PANCAKES
From butestseafoodie.com
HAEMUL PAJEON - GWANGJU NEWS
From gwangjunewsgic.com
HOW TO MAKE HAEMUL PAJEON - KOREAN SEAFOOD PANCAKE …
From momskoreanrecipes.com
SEAFOOD AND SPRING ONION PANCAKE (HAEMUL PAJEON) RECIPE : SBS …
From sbs.com.au
HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE) RECIPE | MYRECIPES
From myrecipes.com
SEAFOOD PANCAKE, HAEMUL PAJEON (HAEMUL PAJUN RECIPE)
From crazykoreancooking.com
HAEMUL PAJEON - MIGAG | KOREAN STREET FOOD GOUDA
VEGAN PAJEON 파전 (KOREAN SCALLION/GREEN ONION PANCAKES)
From thefoodietakesflight.com
CLOSE-UP SHOT OF HAEMUL PAJEON ASMR FOOD #SHORTS - YOUTUBE
From youtube.com
KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) - OMNIVORE'S …
From omnivorescookbook.com
HAEMUL PAJEON RECIPE - KOREAN PANCAKE - KIMCHI&BASIL
From kimchiandbasil.com
HAEMUL-PAJEON - KOREAN SEAFOOD PANCAKE WITH GREEN ONION
From kfoodinus.com
HOW TO MAKE KOREAN SEAFOOD AND SCALLION PANCAKE (HAEMUL PAJEON)
From theprudentgarden.com
HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) RECIPE - TODAY
From today.com
KOREAN SCALLION SEAFOOD PANCAKE WITH MINARI - KIMCHIMARI
From kimchimari.com
BEST SEAFOOD PANCAKE RECIPE — KOREAN HAEMUL PAJEON
From myfoodchannel.com
HAEMUL PAJEON – KOREAN SEAFOOD & SPRING ONIONS PANCAKE
From messywitchen.com
HAEMUL PAJEON: KOREAN SEAFOOD PANCAKES 해물파전 - COFFEE CATS …
From coffeecatskimchi.com
HAEMUL PAJEON ARCHIVES - ITALIAN FOOD
From cfood.org
HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) - KOREAN BAPSANG
From koreanbapsang.com
HAEMUL PAJEON (KOREAN SEAFOOD SCALLION PANCAKE)
HAEMUL PAJEON OR KOREAN SEAFOOD PANCAKE | COOKING …
From gulfnews.com
SEAFOOD PANCAKE (HAEMUL PAJEON) – KIMCHI KOREA HOUSE
From kimchikoreahouse.ca
BEST SEAFOOD PANCAKE -- HAEMUL-PAJEON - YOUTUBE
From youtube.com
KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) - FOOD MUHAIT
From muhait.com
You'll also love