New: April 2020
Ingredients
1-1/2 to 2 cups assortment of seafood squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes
(used 1/2 lb (or a little less) of squid, shrimp, and bay scallops each, scallops left whole)
2 bunches scallions (9-10 stalks)
1 red chili pepper (used red jalapeno)
2 eggs lightly beaten
Batter - makes 2 large pancakes (use 8 inch frying pan)
1C all purpose flour (used korean brand noodle flour)
1/4 C glutinous rice flour
1 T corn starch
1/2t salt
1/2t sugar
1/4t white pepper
1/2t garlic powder
Dipping Sauce (doubled from original)
2 T soy sauce
2 T white vinegar
2 T water
2 pinch of white pepper
2 pinch sesame seeds
2 pinch of gochugaru Korean red chili pepper flakes
2 T chopped scallion - optional
1. Cut seafood into bite sized pieces
2. Quickly fry at med heat, drain in sieve, save liquid, let seafood & liquid cool separately in the fridge
3. Wash and dry scallions, cut length to fit pan (basically in half), half white parts
4. Make dipping sauce
5. Mix batter with cooled seafood juice and enough icy cold water to equal about 1.25-1.5 cup total
6. Mix half the seafood into batter
7. Heat 3-4 T of oil in non-stick pan over media high heat (used setting 6, then turned down to 5)
8. Ladle in 1/2 the batter (I spooned, it was thick)
9. Arrange 1/2 of the scallions on top, press into batter. Get the pancake as flat as possible.
10. Add 1/2 the left seafood an red pepper slices
11. Spoon on half of the beaten egg (don't pour it'll all come out at once)
12. Cook for 3-4 min
13. Flip pancake adding 2-3 T oil around the edges and cook for 3 minutes more.
14. Serve hot
from:
https://www.koreanbapsang.com/haemul-pajeon/
https://www.justonecookbook.com/korean-pancake/
http://www.beyondkimchee.com/seafood-pancakes/
