Haemul Pajeon
Haemul Pajeon is a seafood pancake made in South Korea. The locals enjoy the pancake whenever it is raining. Koreans consider the sound of the Pajeon frying in the pan similar to the sound of raindrops.
Servings: 4 servings
Ingredients
Pancake mix
- 250 grams Pancake Flour
- 400 ml Ice water
Seafood
- 100 grams Squid
- 100 grams Shrimp
Herbs and Vegetables
- 80 grams Chives - Chopped, 5 to 7 cm in length.
- 1 Red chili - Thinly sliced
Dipping Sauce
- 2 tbsp Soy sauce
- 2 tbsp Sesame seed oil
- 1 tsp Sesame seeds
- 1 tsp Vinegar
- 1/4 tsp Red chili powder - optional
Instructions
- Preparation: Wash the chives and cut them in 5 cm length. Wash the calamari in running water. Cut the calamari half, thereafter wash it thoroughly under cold water, make sure to remove any sand from inside of the calamari. Cut the calamari into ring shapes, 1 cm thickness.
- Pancake batter: In a separate bowl, add 250 grams of pancake and mix with cold water. Continuously mix and stir the flour mix while slowly. When the pancake batter is ready. Coat all the prepared seafood with the all-purpose flour or some of the pancake flour. Add the chopped Asian chives.
- Fry the Pancake: Preheat the pan on medium-low heat. Add 2 Tbsp olive oil. Make sure to slowly pour from the scoop to ensure not to over fill the pan with the pancake batter mix. Flip the pancake after two minutes or when the bottom side becomes crispy. Press the pancake down to ensure that it is flattened out properly. Flip the pancake after two minutes or when the bottom is crispy. After the pancake is fried, set it aside on paper towels to absorb any excess oil.
- Make the Dipping Sauce: Prepare the soy sauce dipping by adding the soy sauce, sesame seed oil, sesame seeds and vinegar.