KOREAN SEAFOOD AND GREEN ONION PANCAKES

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Pajeon, a dish that is both savory and delicious, is the perfect addition to any Korean meal because it is sure to please a large number of people. Learning how to make “Haemul Pajeon,” which are Korean pancakes packed with fish and green onions, is an art form that you should develop. This is not at all complicated!

One of the foods that I will be presenting today is Korean pajeon, which is also referred to as 파전. It is one of the meals that is requested the most frequently during the day.

What exactly is the PAJEON?
Pajeon is a sort of Korean pancake that is distinguishable from other types of pancakes by the significant amount of green onion or scallion component that is used in its preparation. This indicates that it is possible to translate it as either green onion pancakes or scallion pancakes.

KOREAN SEAFOOD AND GREEN ONION PANCAKES
KOREAN SEAFOOD AND GREEN ONION PANCAKES

It is often cooked using a mixture of seafood, water, and an egg, in addition to green onions and a Korean pancake mix that is either manufactured at home or purchased fully prepared. Green onions are also normally included in the preparation process.

Haemul Pajeon, which can also be spelled as 해물파전, is the name given to the pancakes in Korean cuisine that are stuffed with marine ingredients and green onions. Obviously, I only include prawns and squid or calamari in this meal; however, you are free to include any other kinds of seafood that you like, such as clams, mussels, oysters, and so on. I have included only these two forms of seafood.

In the event that you are a vegetarian or suffer from an allergy to seafood, you can easily exclude the seafood from the dish and proceed with the preparation of the dish using the remaining ingredients. Some people also add a very small amount of ground beef in this recipe; however, I believe that seafood is a far superior choice for the primary source of protein in this dish given that it is the key ingredient.

As opposed to BUCHIMGAE (嶀침개), also known as JEON .
When translated into English, the Korean nouns Jeon and Buchimgae represent two distinct things: Korean pancakes and Korean pancakes. Both of these nouns are derived from the Korean language. On the other hand, what is it that sets them apart from one another?

According to what I have collected from the minimal information that is available in the Korean online community known as Naver, the “cooking technique” is the key feature that differentiates them from one another. On the other hand, I am unable to state unequivocally that this is the case in every respect.

A huge mixing bowl is used to incorporate all of the elements that have been prepared for Buchimgae. These ingredients include flour, water, vegetables, meat, and so on throughout the process. The components are then cooked after being scooped up with a ladle and transferred to the cooking pan.

In order to make jeon, the basic components, which include vegetables and meat, are first individually coated with a flour mixture and then placed on a frying pan in a manner that is distinct from one another. This enables the various components to be maximized in terms of their shapes and contents, which brings about the desired effect.

The other side of the coin is that it is possible to obtain the idea that a considerable percentage of Koreans use the words jeon and buchimgae interchangeably.

KOREAN SEAFOOD AND GREEN ONION PANCAKES
KOREAN SEAFOOD AND GREEN ONION PANCAKES

Another famous pajeon is Dongnae Pajeon (동래파전).
Dongnae Pajeon (동래파전) is a well-known type from Busan, South Korea. Based on this video (made by Busan Metropolitan City), you’ll notice that Dongnae Pajeon is considerably different from my recipe.

Surprisingly, some people dislike Dongnae Pajeon since its texture is so different from conventional pajeon. Apparently, it has a more mushy wet texture than a crispy texture.

HOW TO SERVE PAJEON:
Dongnae Pajeon is typically served with Cho-gochujang, a Korean dipping sauce that is sweet, acidic, and spicy. However, ordinary pajeon is served with a sweet and tangy Korean pancake dipping sauce, which is quite excellent! I hope you can try my pajeon and pancake dipping sauce recipes!

MY PAJEON-MAKING TIPS
According to my findings, using high-quality sparkling water can improve the crispness of your batter. However, it will thicken your batter, making it less spreadable on the pan than water. But I believe it is worthwhile to try considering the greater likelihood of having crispy Korean pajeon!
Cooking temperature varies based on the heat source (gas cooktop, electric cooktop, etc.) and the type of pan used. Adjust the heat level properly, as the pancake can burn easily. Similarly, if the frying temperature is set too low, the batter will absorb too much oil and become soggy rather than crispy.
If you wish to serve the dipping sauce alongside the pancakes, make it ahead of time. This is done so that you can eat the warm, crispy pancakes immediately after they are cooked.
If you don’t use all of the ingredients right away, you may store them in the fridge for 1 to 2 days. Store the pancake mixture, fish, and vegetables separately in an airtight container.
You may reheat cooked pancakes in the microwave, on the stove, or in an air fryer.
P.S. Do you have too many green onions on hand? Then, read this article to learn how to effectively store green onions.

NGREDIENTS FOR KOREAN SEAFOOD AND GREEN ONION PANCAKES, YIELDS 2 PANCAKES

  • 1 cup plain flour, sifted
  • 1 Tbsp cornstarch
  • 1 & 1/8 tsp fine salt
  • 1 & 1/8 tsp garlic powder
  • 1 & 1/8 tsp onion powder
  • 1 cup icy cold water or sparkling water
  • 12 green onion tops (green part), cleaned and cut lengthways to fit your skillet
  • 100g / 3.5 ounces calamari, cleaned and cut into little finger sized pieces
  • 100g / 3.5 ounces prawns, cleaned and cut into smaller pieces
  • A few sprinkles ground black pepper, to marinate the seafood
  • 1 egg, beaten
  • (optional) 1 red chili, thinly diagonally sliced
  • 6 Tbsp cooking oil, (approx. 3 Tbsp per pancake), I used rice bran oil

* 1 cup = 250 ml, 1 Tbsp = 15 ml

KOREAN SEAFOOD AND GREEN ONION PANCAKES
KOREAN SEAFOOD AND GREEN ONION PANCAKES

** This recipe is made from scratch using plain flour and other seasonings. If you choose to use Korean pancake mix (pre-mix) instead, omit the flour, cornstarch, salt, garlic powder and onion powder.

HOW TO MAKE KOREAN SEAFOOD PANCAKE

1. Prepare a medium size bowl and add flour, cornstarch, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Transfer the pancake batter into a measuring jug (for easier pouring).

2. Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil (approx. 3 Tbsp) and ensure the oil is spread all the way around the pan. (Watch out for oil splash.)

3. Wait until the temperature of the oil is ready to cook (about 1 minute). To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready. Reduce the heat to medium high heat. Pour out the pancake batter (from step 1, use just less than half a cup) and spread it evenly and thinly around the pan.

4. Place 6 green onion tops on the pancake batter parallel to each other and pour out a little bit of the pancake batter onto and between the green onions, filling the gaps. Reduce the heat to medium.

5. Place some calamari, prawns and red chilies (optional) sparingly on top of the green onions.

6. Use a spoon to drizzle half of the beaten egg over the top of the pancake. While cooking, move the pancake in a circular motion from time to time, so the pancake doesn’t get stuck to the pan.

7. Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. It takes around 4 minutes). Add more cooking oil around the edges of the pancake circle if necessary to release. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook for another 3 to 4 minutes. Turn the heat off and transfer onto a plate or a cutting board.

8. Repeat step 2 to 7 for the remainder batter to use up the ingredients.

9. Slice the pancake into bite size pieces. Serve it with Korean pancake sauce

FAQ:

What seafood can I use in Haemul Pajeon?

Traditionally, Haemul Pajeon is composed of a wide range of seafood, including shrimp, squid, mussels, and even small bits of fish. In accordance with your preferences, you can either utilize a combination of your preferred types of seafood or select just one type.

Can I use frozen seafood for Haemul Pajeon?

It is possible to utilize seafood that has been frozen; however, it is recommended that you thaw it before adding it to the pancake batter. In order to utilize the seafood, first allow it to defrost in the refrigerator for a full night or in accordance with the instructions on the package, and then pat it dry with paper towels.

Can I make Haemul Pajeon vegetarian?

Yes, it is possible to prepare a vegetarian version of Haemul Pajeon by removing the fish and increasing the amount of vegetables that are used, such as sliced mushrooms, bell peppers, or zucchini. For an additional source of protein, you may also include tofu.

How do I make the pancake batter?

A mixture of flour, water, eggs, and seasonings like salt and pepper is commonly used to make the pancake batter for Haemul Pajeon. This batter is then used to make the pancakes. A little bit of cornstarch or rice flour might also be included in certain recipes in order to achieve a higher degree of crispiness.

Can I make the batter gluten-free?

In order to make the batter gluten-free, you can, in fact, use gluten-free flour or a combination of gluten-free flours (for example, rice flour and chickpea flour). The consistency of the batter can be adjusted by adding more or less water, depending on the requirements.

How do I achieve a crispy texture?

Make sure that the pancake batter is spread out thinly in the pan, and then cook the pancakes over medium-high heat until they are golden brown and crispy on the edges. This will help you achieve a texture that is crispier. When you use a sufficient amount of oil in the pan, the pancakes will also get crispier.

What dipping sauce goes well with Haemul Pajeon?

Traditionally, Haemul Pajeon is served with a dipping sauce that is prepared by combining many ingredients, including soy sauce, rice vinegar, sesame oil, and chopped green onions. You can also add a little bit of gochugaru, which is Korean red pepper flakes, for an additional kick of heat if you so wish.

Can I make Haemul Pajeon ahead of time?

Although it is recommended that Haemul Pajeon be served hot and fresh, it is possible to prepare it in advance and then either warm it in a toaster oven or a pan in order to make it crispier before serving. Pancakes that have been left over can also be preserved in the refrigerator and reheated whenever they are required.

 

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