Korean Seafood Pancake ( Haemul Pajeon )
Recipe source : Beyond Kimchi
According to the source of this recipe, Koreans crave for this traditional pancake on rainy afternoons. It was suggested that you make the dipping sauce first because once the pancake is done it is so irresistible that you must eat it right away! So prepare the dipping sauce first because you won't have time to do so later.
Making this Korean seafood pancake reminds me of the oyster pancake made by my hubby's cousin and food vendors in Chaozhou, China. Maybe it was because of the starchy glutinous flour base which reminded me of the Teochew or luak (oyster pancake).
I could smell the fragrance of chives as the pancakes were frying in the pan. Very nice! That evoked a homely and comfortable feeling especially now that our hot and dry weather has taken a turn towards cooler and wetter days. So now I can understand why the Koreans crave for this delicious snack on cold rainy afternoons.
60g spring onions, cut into sections of 2 inches
60g chives, cut into sections of 2 inches
160g shrimps, remove shells
180g squids, cleaned and cut into rings
2 red chillies
2 cup water
2 tbsp rice wine
2 eggs, lightly beaten
some oil for frying
Top : Chives
Middle : chillies
Bottom : spring onions
For Dipping Sauce
3 tbsp soy sauce
2 tbsp white vinegar
1/2 tsp sugar
1 tsp chilli flakes
1 tsp sesame seeds
some chopped spring onions
Make dipping sauce by combining all the ingredients together. Set aside.
For the Pancake Mix
1 cup all-purpose flour
1/4 cup glutinous rice flour
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/2 tsp garlic powder ( I did not add this )
1. Add rice wine to 2 cups water and bring to a boil. Blanch seafood in small portions at a time for 3 seconds. Set aside. Reserve 1 cup of the seafood broth from the pot.
2. Make batter by combining the broth with the pancake mix. Add in onions and chives and mix well.
3. Heat a large non-stick pan and add 2 tsp oil on low heat until hot.
4. Scoop half of the batter mixture into hot pan, spreading it around to make even thin layer. Use a 9 inch pan.
5. Scatter half the seafood and chillies on top.
6. Pour in half of the beaten egg around the topping and let the pancake fry for 2 - 3 minutes.
7. Flip the pancake and fry the other side until cooked. Drizzle more oil if needed.
8. Remove from pan by flipping the pan upside-down onto a serving dish.
9. Serve immediately with the dipping sauce.
The pancake frying in the pan
I made two pancakes
I am submitting this post to Asian Food Fest : Korea
Hosted by Sharon of Feats of Feast