Seafood Pajeon (Haemul Pajeon)
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 people
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Calories
453 kcal
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Course
Main Course
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Cuisine
Korean
Seafood Pajeon (Haemul Pajeon)
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Pajeon is a South Korean crepe prepared with scallions and different ingredients. Haemul pajeon is the seafood version.
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Ingredients
- 1¼ cup all-purpose flour
- 1½ tablespoon cornstarch
- ½ teaspoon fine salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder (or garlic flakes)
- ½ cup ice water
- 12 scallions , halved lengthwise
- 4 oz. squid , cleaned and cut into small pieces about 1 inch (2.5 cm)
- 3 oz. Prawns , cleaned and cut into small pieces
- 1 large egg , beaten
- 1 red chili , thinly sliced diagonally (optional)
- 6 tablespoons cooking oil of your choice
- black pepper , freshly ground
Equipment
- Electric whisk
- Non-stick pan , 10 inches / 25 cm in diameter
- 1 Spatula
Instructions
- Add the flour into a bowl.
- Add cornstarch, salt, garlic powder, onion powder and ice water.
- Whisk well using an electric whisk.
- Transfer the pancake batter to a measuring cup.
- Preheat a non-stick skillet over high heat until the bottom of the skillet is heated through.
- Add 3 tablespoons of oil and spread it over the entire surface of the pan.
- Heat the oil for about forty seconds over high heat.
- Reduce the heat to medium to high heat and pour a quarter of the batter into the pan. Spread it evenly and thinly over the entire surface of the pan.
- Place 6 pieces of scallions on the pancake batter parallel to each other and spoon another quarter of the pancake batter over and between the green onions, filling in the gaps.
- Reduce heat to medium.
- Place some squid, shrimp and red peppers (optional) sparingly over the scallions.
- Using a tablespoon, drizzle over half of the beaten egg.
- While cooking, move the crepe from time to time in a circular motion, so that it does not stick to the pan.
- When the top of the crepe is half-way cooked, flip it over.
- Press the crepe several times with the spatula to make it sizzle and make it crispy.
- Cook for another 3 to 4 minutes.
- Turn off the heat and transfer the crepe to a large platter or large cutting board.
- Repeat exactly the same operation with the rest of the batter, ingredients, and beaten egg to make the second pancake.
- Cut the crepe into bite-sized pieces.
- The pajeon is eaten with a sauce called cho ganjang, made from soy sauce, vinegar, water and chili.
- Traditionally, pajeon is eaten as an accompaniment to makgeolli, a very light and sweet Korean rice wine.
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