Seafood Spring Onion Pancakes (Haemul Pajeon)
"From our Sunday newspaper, The Sunday Times. Times are estimated."
Ingredients
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- FOR KOREAN PANCAKE MIX (JEON GARU)
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- FOR SPICE SOY AND SPRING ONION SAUCE (YANGNYEOMJANG)
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Nutritional
- Serving Size: 1 (324.5 g)
- Calories 369.3
- Total Fat - 4.6 g
- Saturated Fat - 1.2 g
- Cholesterol - 104.2 mg
- Sodium - 2799 mg
- Total Carbohydrate - 65.8 g
- Dietary Fiber - 5 g
- Sugars - 8 g
- Protein - 16.9 g
- Calcium - 224.7 mg
- Iron - 3.1 mg
- Vitamin C - 16 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the sauce, combine all the ingredients in a small bowl and stir until the sugar dissolves and store in an airtight container in the fridge for up to 5 days.
Step 2
To make the pancake mix, place all the dry ingredients in a bowl and stir to combine and then add the garlic, ginger, 185 ml iced water and the egg and whisk until smooth; add a bit more water to loosen if necessary, it should be thick but runny, with the consistency of pouring cream and then set aside.
Step 3
Heat 2 tablespoon oil in a non-stick frying pan over medium heat and add half the seafood and fry for 2 minutes, until lightly brown and then spoon over half the bean egg.
Step 4
Give the batter a quick stir then ladle half into the pan, using the back of the ladle to pread it out to the edges.
Step 5
Lay half the spring onion in a single layer on top, then fry the pancake for 4 to 5 minutes or until golden brown on the bottom and using a wide spatula to flip to pancake over.
Step 6
Add a tablespoon of oil, press the pancake down with the back of the spatula, and cook for further 4 to 5 minutes, until golden brown.
Step 7
Transfer the pancake to a baking tray lined with paper towel to remove any excess oil and then repeat with the remaining batter and ingredients to the make the second pancake.
Step 8
Serve immediately (with the sauce on the side), allowing people to tear bit of pancake of with chopsticks.
Tips
No special items needed.