Crispy Korean Seafood Pancake Haemul Pajeon

Name: Crispy Korean Seafood Pancake Haemul Pajeon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 portions
Ingredients: 150 g plain flour; 2 tablespoons potato starch; 250 ml water; 1 pc egg; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 6 pcs spring onion; 150 g shrimp; 150 g calamari; rapeseed oil; 4 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 0.5 teaspoon ground chili pepper; 0.5 teaspoon caster sugar; 1 clove garlic; sesame seeds

Karel ČernýSpicyKorean Cuisine x se líbilo

Korean seafood pancake, known as haemul pajeon, comes together as a crisp golden pancake studded with seafood and scallions. You fold shrimp, squid, and chopped scallions into a thin batter of flour, potato starch, and egg. You spread a thin layer in oil and pan-fry it 3-4 minutes per side until golden. You cut it into wedges, sprinkle with sesame, and serve with a soy-vinegar dip.

Příprava: 20min

Vaření: 20min

CELKOVÝ ČAS: 40min

Step by step process

Preparing the batter and filling

1
A great Korean seafood pancake starts with well-prepared ingredients. Peel the shrimp, remove the vein, and pat dry.
2
Clean the squid and cut into thin rings or uniform strips.
3
Clean the scallions and cut into 4-5 cm lengths, halving the white parts lengthwise.
4
Whisk the all-purpose flour, potato starch, water, egg, salt, and pepper in a bowl until smooth and fairly thin.
5
Fold the chopped scallions, shrimp, and squid into the batter. Mix until everything is evenly coated.

Frying

6
Heat a thin layer of canola oil in a medium frying pan, just enough to cover the bottom.
7
Pour in half the batter, spread into a thin even layer, and let fry undisturbed for 3-4 minutes.
TIP:
Pour the batter onto a hot pan and, with a single smooth stroke of the spatula, spread it into a thin, even layer. Tilt the pan to help spread it. Keep the heat at medium so the edges brown and the center is cooked through.
8
Once the bottom turns golden and the edges start to crisp, flip it with a spatula and cook another 3-4 minutes until golden on both sides.
TIP:
Use a wide spatula, support the edges, and with one smooth motion flip the pancake so that it is cooked through on both sides and stays intact.
9
Transfer the pancake to a plate, add a little oil if needed, and fry the second pancake the same way.
10
For the dipping sauce, mix soy sauce, rice vinegar, sesame oil, ground chili, sugar, and crushed garlic in a bowl.

Serving

11
Cut the pajeon into wedges, sprinkle with sesame seeds, and serve immediately while hot.
12
Serve with the dipping sauce in a small bowl alongside each portion.