Empty My Fridge
Extra crispy haemul pajeon (Seafood scallion pancakes) recipe! Detailed instructions and tips!
Ingredients
- To 2 cups assortment of seafood1-1/2
- Sesame oil1 tbsp
- Scallion · chopped1–2 bunches + 1 tbsp
- Chili pepper1
- Egg1
- Korean pancake mix · buchim garu, 부침가루1 cup
- Soy sauce1 tbsp
- Vinegar2–3 tsp
- Black pepper
- Chili flake
- Sugar½ tsp
- Onion · diced1 tbsp
Instructions
- Drain the seafood and scallions well, since wet ingredients make the pancake soggy. Cut the scallions in half crosswise, and cut the thick white parts lengthwise. Toss the seafood with sesame oil.
- In a large bowl, mix the pancake mix with 3/4 cup ice-cold water, adding a tablespoon at a time if more is needed. The batter should be thin, between pancake and crepe batter. Stir in half the seafood.
- Heat 3 to 4 tablespoons vegetable oil in a non-stick pan over medium-high heat. Pour in half the batter and spread it into a thin round.
- Lay the scallions in a single layer on the batter, pressing them in. Add half the remaining seafood and the sliced pepper if using.
- Spoon half the beaten egg over the top, if using. Cook until the bottom is golden brown, 3 to 4 minutes, lowering the heat to medium if it browns too fast.
- Flip the pancake, add 2 to 3 tablespoons oil around the edges, and cook another 3 to 4 minutes.
- Repeat with the remaining batter and ingredients. Serve hot with dipping sauce.
Summarized from Korean Bapsang's video. Watch it for the details.
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