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Sunday, 10 April 2016

Korean-style Seafood Pancake (Haemul Pajeon)






This is for my daughter who loves everything Korean
She even taught herself the language - now that's dedication if I do say so myself...
I may not know the language well, but I'm proud to say 
my vocabulary of Korean food is getting pretty extensive.
It is, to me, the best way to learn a language!



And here's my take on the famous Korean savoury pancake.
It makes a nice change from the usual sweet pancakes we usually have for breakfast.

Korean-Style Seafood Pancake
(Haemul Pajeon)

2 cups buchimgaru (Korean pancake mix) ∗
1 1/2 cup sparkling water
2 eggs
1 bunch spring onion
1 handful chives, chopped
3 cups mixed seafood (squid, shrimp, mussels)
salt and ground white pepper




In a large bowl, mix the flour and water together, then beat in the egg. 
The batter should have the same consistency as pancake batter. 
 Add the spring onions, chives and seafood.
Heat a frying pan over medium high heat and add 2 tablespoons of oil to the bottom. 
Pour about ¾ cup batter into the pan. 
 Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. 
 Flip over and cook another 6-8 minutes. 
Transfer to a serving plate.


Dipping Sauce:

¼ cup soy sauce
½ tbsp rice vinegar
1 stalk spring onion, chopped
1 tbsp chopped chives
1 tsp gochujang (optional)
1 tsp sugar
several sprinkle of sesame oil


*If buchimgaru is not available in your area, you may use
1 1/2 cups all-purpose flour and 1/2 cup rice flour
in place of the pancake mix 

 

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