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.
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
KOREAN PANCAKES (PA JUN)
Provided by Leslie Kaufman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 appetizer servings (3 pancakes)
Number Of Ingredients 9
Steps:
- For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
- For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
- In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.
- Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 928 milligrams, Sugar 1 gram, TransFat 0 grams
PAJEON (파 전 / SCALLION PANCAKES)
While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces.
Provided by Hooni Kim
Categories Dinner Pancake Green Onion/Scallion Pan-Fry Peanut Free Tree Nut Free Vegetarian
Yield Makes 4 or 5 pancakes
Number Of Ingredients 12
Steps:
- To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
- When you're ready to make the pancakes, line a sheet pan with paper towels and set aside. Place scallions in a medium bowl and fold in just enough cold batter to hold the scallions together.
- Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don't want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it's best to eat them right away.
- Cut each pancake into quarters and serve with small bowls of the Pajeon Sauce and ice-cold makgeolli (Korean rice wine).
KOREAN SIMPLY-SUPPER PAJUN PANCAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. My family and friends enjoy savory and spicy foods. My recipe for this delicious flavorful Korean Pancake has become one of our favorites, I often prepare this pancake for supper, lunch, brunch or even breakfast. It has wonderful delectable sausage, peppers, hoisin sauce flavors and the shinning star flavors of Simply Potatoes Steakhouse Seasoned Diced Potatoes takes this recipe to a new level of super delicious. Plus this recipe takes so little time to prepare and make.
Provided by bakingbrenda
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large 12-inch non-stick skillet over medium heat cook sausage and peppers until sausage is no longer pink in color and sausage and peppers are thoroughly cooked. Remove skillet from heat. Remove sausage and pepper mixture from skillet with a slotted spoon. Crumble cooked sausage into smaller pieces. Reserve sausage drippings in skillet; set aside.
- Place cooked crumbled sausage and pepper mixture in a large bowl. Reserve 1/4 cup hoisin sauce for garnish; set aside. Toss remaining 1/4 cup hoisin sauce into sausage and pepper mixture until coated well. Add in package of seasoned diced potatoes and combine until just blended with sausage, pepper and sauce mixture.
- Place sausage, pepper, sauce and potato mixture into sausage drippings evenly in bottom of large 12-inch skillet and over medium heat cook for 4 to 5 minutes, or until sausage, pepper and potato mixture is partially cooked, loosening edges and bottom when needed to prevent over browning. Turn partially cooked sausage, peppers, sauce and potato mixture onto other side in skillet and reduce heat to medium-low setting, carefully toss beaten eggs in to sausage, peppers, sauce and potato mixture until just blended. Cook an additional 4 to 5 minutes, or until sausage, pepper and potato pancake is cooked thoroughly, loosening edges and bottom if needed to prevent over browning. Remove from heat.
- Assemble and serve Korean pancake. Cut Korean pancake into 4 large even wedges. Place one wedge each onto 4 individual serving plates. With reserved 1/4 cup hoisin sauce, drizzle an even tablespoon hoisin sauce over top each wedge serving. Serve warm.
Nutrition Facts : Calories 470.7, Fat 34.8, SaturatedFat 11.3, Cholesterol 222.1, Sodium 1291.9, Carbohydrate 14.8, Fiber 1.1, Sugar 9.1, Protein 23
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