Haemul Pajeon

해물파전

(Seafood and Green Onion Pancake)

Regular pajeon is made using a mix of flour batter and spring onions. Over the years, different ingredients have been added to the base recipe to create new flavors. The addition of haemul or seafood onto this dish originated in Busan, the key port city of Korea. Eating pajeon is associated with the rain because of the similar sound this dish produces while being cooked.

MAIN INGREDIENTs

• 100 grams squid
• 100 grams shrimp meat, without skin
• 200 grams small green onions
• 1 piece green chili
• 1 piece red chili
• 2 eggs
• cooking oil

Seasonings for Seafood

• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• a pinch of pepper

Batter

• 1 1/2 cups Korean frying mix flour or all-purpose flour
• 3 tablespoons glutinous rice powder
• 1 1/2 cups water
• 1/2 teaspoon salt

HOW TO Prepare

1. Clean seafood. Slice squid into thin strips and combine it with shrimps. Marinate both in seasonings for seafood.
2. Wash small green onions and shake off the water. Cut the small green onions into two, lengthwise.
3. Remove seeds of chilies, then cut into thin rings.
4. Break eggs in a bowl. Break the egg yolk slightly while trying to maintain distinct separation of egg yolks and whites so that after cooking, you see white and yellow colors.
5. Mix batter ingredients well.

HOW TO COOK

1. Heat oil in a pan.
2. Dust small green onions with some flour and dip in the batter. Place them in the pan, spreading the pieces evenly.
3. Top with seafood and chilies, then press by hand or spatula.
4. Cover with eggs and cook over medium heat.
5. Add oil as needed.
6. At this point, the bottom part of the pancake is already cooked but the middle part is still runny. Wait until the middle and top parts are slightly cooked before flipping over. This way, the seafood and egg will not separate from the small green onions.
7. Continue pan-frying until crisp and golden brown in color.
8. Place on a plate with the seafood on top.

Chef’s Notes

1. If the shrimp is big, cut into half to make it thinner and faster to cook.
2. Roll the chili and press it gently between the palm of your hands to release the seeds. Slice off the top and shake out the seeds.
3. Sprinkle flour on the surface of small green onions so that the small green onions and dough will not separate.
4. Cover pancake with a lid to let its steam cook the top portion. When you close the lid, the heat becomes more concentrated which saves cooking time.
5. You can reduce the amount of salt for the batter because the frying powder in the market is already seasoned.
6. If you want to cook this dish the easiest way possible, cut all the ingredients into small pieces and mix them together, then cook.

 

This Dish Appears in the Following Korean Drama/s:

• Reply 1997 (2012) - TVN

   

 

CHEF REGGIE’S TIPS

SUBSTITUTE

• I love using alimasag meat in place of shrimps and crabs. Season freshly steamed and picked-through crab meat or canned crab meat as recipe states.

ADD-ON

• Serve Pajeon with 1/2 cup Korean mayonnaise mixed with 2 to 3 teaspoons sugar, 1 teaspoon pounded garlic, and 2 teaspoons lemon juice.