HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE) RECIPE | ALLRECIPES
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
Categories World Cuisine Asian Korean Main Dishes
Total Time 29 minutes
Prep Time 15 minutes
Cook Time 14 minutes
Yield 2 large pancakes
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, CarbohydrateContent 36.6 g, CholesterolContent 186.8 mg, FatContent 6.1 g, FiberContent 2.3 g, ProteinContent 21.1 g, SaturatedFatContent 1.2 g, SodiumContent 655.7 mg, SugarContent 2.1 g
EASY KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) - COOKERRU
Korean Seafood Pancake (Haemul Pajeon) is a popular Korean dish packed with scallions and a delicious assortment of seafood. This easy recipe calls for simple ingredients to make the best savory pancake in less than 15 minutes. Truly a burst of umami in every bite!
Provided by Elle | Cookerru
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 15
Steps:
- Prepare the dipping sauce by mixing the sauce ingredients in a small bowl.
- Prepare the seafood by thawing in cold water if frozen. Drain excess water and season with salt and pepper. Cut scallions length and crosswise (see image for reference) and slice the red chili pepper if using.
- In a medium bowl, add equal parts of Korean pancake mix and tempura mix. Add in ice-cold water and mix well. The batter should be thin and runny. Add in the prepared seafood and mix until just combined.
- Heat 3-4 tablespoons of oil in a non-stick pan over medium-high heat. Ladle 1/2 of the mixture onto the pan and spread it evenly using the ladle. Arrange half of the sliced red chili pepper on top (optional).
- Use a large spatula to lift the edge of the pancake, and flip promptly when the bottom is golden brown. Add a bit more oil around the edges if preferred, and cook until golden brown, about 3-4 minutes. Repeat the process for the second pancake.
- Cut into bite-sized pieces and serve warm with the dipping sauce!
Nutrition Facts : Calories 295 kcal, ServingSize 1 serving
More about "korean seafood pancake calories recipes"
KOREAN SEAFOOD PANCAKES RECIPE | MYRECIPES
From myrecipes.com
Total Time 45 minutes
- In a small bowl, combine the soy sauce and rice vinegar. Cut the seafood pancakes into wedges and serve them with the dipping sauce.
PAJEON (KOREAN SCALLION AND SEAFOOD PANCAKE) RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 661.5 per serving
- You can make this recipe with chives instead of green onions, and omitting the seafood if you like. Try putting your favourite veggies in there.
KOREAN SEAFOOD PANCAKES | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine Asian
Calories 406 calories per serving
Mix together the rice vinegar, light soy sauce, chillies, spring onions, garlic and sesame oil. Set aside.
Sieve the flour into a large bowl. In a jug, whisk the eggs with 300ml water, then whisk them into the flour until smooth. Set aside.
Heat ½ tbsp vegetable oil in a non-stick 20cm frying pan. Add the sliced spring onions, pepper and chilli and fry for 3 minutes, or until softened. Remove from the pan and transfer to a bowl.
Add a little more oil to the pan, then tip in a quarter of the vegetables and a quarter of the prawns. Spread evenly over the base, then pour over a quarter of the batter, tilting the pan to spread evenly. Cook over a medium-high heat for 3 minutes.
Hold a plate over the pancake, then flip the pan, tipping the pancake on to the plate. Slip it back into the pan on the other side and cook for 1 minute until cooked through. Repeat with the rest of the ingredients to make 4 pancakes.
Cut the pancakes into wedges and serve with the dipping sauce.
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