Korean Seafood Pancake (Haemul Pajeon)
Ingredients:
- 2 cups all-purpose flour
- 2 cups water
- 2 eggs
- 1 bunch scallions
- Vegetable oil
- 3 cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid ...
- Dipping Sauce:
- ¼ cup soy sauce
- ½ tbsp rice vinegar
- 1 stalk scallion, minced
- 1 clove garlic, minced
- ½ tsp Korean dried hot chili pepper flakes (optional)
- ½ tsp sugar
- 1 tsp sesame oil
Preparation:
- Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.
- Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.
- Repeat with the rest of the batter.
- Cut all pancakes into 8-piece wedges and serve with the dipping sauce.
done by:Nisa kahar
credit:http://crazykoreancooking.com/recipe/seafood-pancake-hae-mul-pa-jun
