22. Haemul Pajeon: perfect Korean seafood pancake

A Comprehensive Guide to Making Authentic Haemul Pajeon

Complete Guide to Making Perfect Haemul Pajeon

Haemul Pajeon, or the Korean seafood pancake, is a savory delight adored by many across the globe. Unlike any ordinary pancake, Haemul Pajeon combines the earthiness of green onions with the ocean’s freshness. This guide provides a meticulous breakdown to ensure you master this delicacy in your home kitchen.

Complete Guide to Making Perfect Haemul Pajeon

Ingredients: Haemul Pajeon

Before starting, gather the following ingredients. Freshness is key to achieving that authentic taste.

  • Green onions (Scallions) – 200g, cleaned and trimmed
  • Seafood mix (squid, shrimp, mussels) – 300g, cleaned and chopped
  • Korean pancake mix (buchim-garu) – 200g
  • Cold water – 150ml
  • Large egg – 1
  • Pinch of salt
  • Vegetable oil for frying

Complete Guide to Making Perfect Haemul Pajeon

Detailed Instructions

  1. Preparation: Wash the green onions and pat them dry. Slice them into 5-6 cm lengths. Clean the seafood, ensuring there’s no shell or residue. Cut them into bite-sized pieces.
  2. Batter: In a mixing bowl, add the pancake mix. Slowly pour cold water while whisking to avoid lumps. The cold water helps in achieving a crispier texture. Once mixed, beat in an egg and add a pinch of salt.
  3. Combining: Add the chopped seafood and green onions into the batter. Mix gently to coat everything evenly without breaking the onions.
  4. Frying: Heat a non-stick skillet over medium heat. Add a generous amount of vegetable oil. Once hot, pour the batter mixture into the skillet, spreading evenly.
  5. Cooking: Fry until the bottom is golden brown and crispy. This might take around 4-5 minutes. Flip the pancake and press down with a spatula to ensure even cooking. Fry for another 4-5 minutes.
  6. Serving: Once cooked, transfer to a serving plate and cut into desired portions. Serve hot with the dipping sauce.

Complete Guide to Making Perfect Haemul Pajeon

Expert Tips

Using cold water is a Korean secret to achieving a crispy texture. Additionally, don’t overcrowd the pancake with too much seafood; maintaining a balance ensures every bite is flavorful yet not overwhelming.

Recommended Dipping Sauce Recipe

For the dipping sauce, mix 3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, a sprinkle of sesame seeds, and some finely chopped green onions. This sauce perfectly complements the pancake’s flavors.

Complete Guide to Making Perfect Haemul Pajeon

Check out other dishes, too !!

  1. doenjang jjigae the heart of korean comfort food
  2. gamja jeon the ultimate korean potato pancake recipe
  3. kimchi dubu duruchigi merging korean classics in a spicy tofu stir fry

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