376 – Korean Seafood Pancake (Haemul Pajeon) / فطيرة السي فود الكورية
- 1 cup (128 grams) all-purpose white flour
- 1 cup (236 ml) water
- 1/8 teaspoon (large pinch) salt
- 12-14 scallions (green onions)
- A small handful of peeled shrimp
- 1/2 a squid (sliced)
- 1 large egg
- Red chili pepper (thinly sliced)
- 2 tablespoons soy sauce
- 1 tablespoons white vinegar
- Leftover scallion trimmings / chili pepper slices
- Korean chili fakes (Gochugaru)
Step 1 – Preparing the Ingredients:
1- First, prepare the pancake mixture. In a large bowl, mix the flour, large pinch of salt, and water. Make sure that there are no clumps.
2- In a separate small bowl, beat the egg with a pinch of salt.
3- Place the green scallions on your frying pan, then trim the scallions ends (green part) to fit the pan.
4- Thinly slice the red chilli pepper (optional)
Step 2 – Making the Pajeon:
1- On medium heat, drizzle vegetale oil on your frying pan, and let it heat up for a minute.
2- Lay down the scallions on the fying pan as if you are creating a ‘carpet’ of scallions.
3- Pour the pancake mixture over the scallion evenly, so it covers all the pan.
4- Right away, place the shrimp, sliced squid all, and few slices of red chillis over the pancake mixture and scallions.
5- Pour the beaten egg on top (make sure you pour in center of the pancake) and use a spatula to evenly distribute the egg all over the surface of the pancake
Note: you have to layer the ingredients one after the other – no waiting time in between.
6- Cook the pajeon for a few minutes until the bottom surface becomes crispy (check from time to time, by lifting the pancake and looking at the bottom surface)
7- Slide the pajeon (cooked surface down, uncooked surface up) in a plate, then flip it back into the frying pan, uncooked surface down (in contact with the frying pan) to cook it.
8- Cook for a few minutes until the other surface is golden brown and a bit crispy
9- Serve immediately with the sauce
Step 3 – Preparing the Sauce:
1- In a bowl mix: the soy sauce, vinegar, Korean chili flakes (hot chili pepper), thinly sliced chili peppers
2- Serve with the Pajeon as a dipping sauce