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
SEAFOOD PANCAKE
Provided by Jenny Kwak
Categories Appetizer Side Fry Oyster Shrimp Squid Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 3 to 4
Number Of Ingredients 16
Steps:
- 1. Clean all seafood and slice thin. Keep aside.
- 2. In a mixing bowl, combine the flour, water, and eggs, and with hands, mix in a massaging motion. Then add the shrimp, squid, garlic, and salt, and with hands, delicately make 5 full rotations to mix in these ingredients to the batter.
- 3. Add the oysters and scallions and make 5 more delicate rotations with hands.
- 4. Over a medium flame, heat 1/2 teaspoon of oil in a frying pan. Then in heated pan, spread the batter, thinly covering the whole pan. Heat until egg is cooked. Continue this step until all batter is used.
- 5. Prepare the dipping sauce by mixing in all the ingredients in a medium bowl. Serve the seafood pancake cut in manageable sizes for the dipping sauce.
KOREAN SEAFOOD SCALLION PANCAKES RECIPE BY TASTY
This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It's topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!
Provided by Tikeyah Whittle
Categories Dinner
Time 35m
Yield 2 servings
Number Of Ingredients 24
Steps:
- Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
- Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
- Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
- Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
- Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1-2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1-2 minutes, until softened. Slowly pour about ½ cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
- Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another ¼ cup of the batter over the seafood, and let cook for 2-5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
- Add each egg to a small bowl with ¼ teaspoon salt each. Whisk with a fork to combine.
- When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2-4 minutes more, until the egg is mostly set.
- Quickly flip the pancake, then drizzle 1-2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2-3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
- Slice the pancakes and serve with the dipping sauces.
- Enjoy!
Nutrition Facts : Calories 941 calories, Carbohydrate 121 grams, Fat 32 grams, Fiber 8 grams, Protein 41 grams, Sugar 34 grams
More about "seafood pancake recipes"
SEAFOOD PANCAKE FILLED WITH SALMON AND PRAWNS RECIPE
From thespruceeats.com
4.2/5 (44)Total Time 1 hr 20 minsCategory Brunch, Entree, LunchCalories 337 per serving
SEAFOOD PANCAKES (HAEMULJEON: 해물전) RECIPE BY MAANGCHI
From maangchi.com
Category Korean Side Dish
KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) - OMNIVORE'S …
From omnivorescookbook.com
5/5 (3)Total Time 25 minsCategory AppetizerCalories 295 per serving
- 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.
- 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).
SEAFOOD PANCAKE - TASTETORONTO
From tastetoronto.com
5/5 Category Side DishesCuisine KoreanTotal Time 20 mins
- Combine the flour, potato starch, baking powder, salt, garlic powder and onion powder in a mixing bowl.
- Combine soy sauce, scallions, sesame oil, white sugar, sesame oil, gochugaru and toasted sesame seeds in a bowl. Add water to taste (for seasoning, as brands of soy sauce can vary in saltiness).
- Mix everything together, slowly adding cold water until batter consistency is slightly thicker than crepe batter. For a crispier pancake, the batter should be thinner than “Canadian-style” pancakes. You can watch Kimchi Korea House's Instagram tutorial to get an idea of the consistency you’re looking for! We suggest starting with 1/2 cup of water and adjusting from there. Add more potato starch if you’ve added too much water.
SEAFOOD PANCAKE | HOW TO MAKE SEAFOOD PANCAKES
From asianfoodnetwork.com
Servings 4Total Time 40 mins
SEAFOOD PANCAKE – TOFU HOUSE RESTAURANT
From tofuhouseqatar.com
SEAFOOD PANCAKE (해물파전) – EZBEEMARKET
From ezbeemarket.com
SEAFOOD PANCAKES RECIPE - RECIPELAND.COM
From recipeland.com
HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) - KOREAN BAPSANG
From koreanbapsang.com
HOW TO MAKE SEAFOOD PANCAKES - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
SEAFOOD PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
RECIPE: KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) | KITCHN
From thekitchn.com
SEAFOOD PANCAKE, HAEMUL PAJEON (HAEMUL PAJUN RECIPE ...
From crazykoreancooking.com
SEAFOOD PANCAKES | RECIPE | SEAFOOD PANCAKE, FOOD, RECIPES
From pinterest.ca
EASY KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) | COOKERRU
From cookerru.com
KIMCHI SEAFOOD PANCAKE - ASIAN FOOD NETWORK
From asianfoodnetwork.com
FROZEN SEAFOOD PANCAKE (45G X3) | FRESHIDEASSTARTHERE
From eatfish.ca
SEAFOOD GREEN ONION PANCAKE (HAEMUL-PAJEON: 해물파전) RECIPE ...
From maangchi.com
CRISPY KOREAN SEAFOOD PANCAKE - HAEMUL PAJEON | WANDERCOOKS
From wandercooks.com
KOREAN SHRIMP PANCAKE (PAJEON) RECIPE
From sitkasalmonshares.com
SEAFOOD PAJEON KOREAN PANCAKE RECIPE | JUDY JOO | COOKING ...
From cookingchanneltv.com
KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) - CHRISTIE AT …
From christieathome.com
KOREAN SCALLION SEAFOOD PANCAKE WITH MINARI - KIMCHIMARI
From kimchimari.com
KETO SEAFOOD PANCAKE - SONAL'S FOOD
From sonalsfood.com
BEST SEAFOOD SCALLION PANCAKE | APPETIZER 2022
From limitlessspice.com
BUY SURASANG SEAFOOD PANCAKE - UMAMICART.COM
From umamicart.com
JAPANESE SEAFOOD PANCAKE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
KOREAN - KOREAN SEAFOOD PANCAKE CALORIES, CARBS ...
From myfitnesspal.com
SEAFOOD PANCAKES | QUAYSIDE FISH
From quaysidefish.co.uk
SEAFOOD PANCAKES RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
KOREAN SEAFOOD PANCAKE - RAINY DAY TREAT - FUTUREDISH
From futuredish.com
SEAFOOD PANCAKE (HAEMUL PAJEON) – KIMCHI KOREA HOUSE
From kimchikoreahouse.ca
KOREAN SEAFOOD PANCAKE RECIPE - GASTROFORK | VANCOUVER ...
From gastrofork.ca
KOREAN SCALLION PANCAKES WITH SEAFOOD (PAJEON) | BEYOND ...
From beyondkimchee.com
KOREAN SEAFOOD PANCAKE - TIFFY COOKS
From tiffycooks.com
KIMCHI & SEAFOOD PANCAKES (KOREAN/WESTERN FUSION)
From diversivore.com
KOREAN PANCAKE DIPPING SAUCE RECIPE | MYRECIPES
From myrecipes.com
TAIWANESE-STYLE SEAFOOD PANCAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SEAFOOD PANCAKE TREAT – FATPOUCHES
From fatpouches.com
HOW TO MAKE HAEMUL PAJEON - KOREAN SEAFOOD PANCAKE RECIPE
From momskoreanrecipes.com
KOREAN SEAFOOD PANCAKES RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
HAEMUL PAJEON : KOREAN SEAFOOD & GREEN ONION PANCAKE ...
From seonkyounglongest.com
You'll also love