Thursday, September 15, 2011

Korean Seafood Pancake (Haemul Pajeon)

Its been a while since I've blogged any new food explosions, but trust me, the kitchen is still very explosive. We've got no internet in the house because of the Verizon strike, and it is coming back in a few days [after more than 3 weeks with no internet - how did I live?]

Anyway, today I made Haemul Pajeon for lunch. Yes, mom, this is for you! Pajeon is a Korean green onion pancake, but I've added seafood to it. Anything goes in there actually. Some of my Korean friends made some with pork, kimchi and cucumbers and it was very delicious too. It's fast to cook and good to eat - perfect for those days-on-the-go, especially now, when school is back full swing.

I'm adding dried shrimp to this because I bought a whole box of dried shrimps [best $4 I've spent in a long time] from the Korean supermarket. The Korean supermarket here is huge, but doesn't have any Chinese things, so now I'm in still search of a Chinese supermarket to get my salted eggs, pickled veggies, olive veggies and chinese sausages - eurgh! [Good thing we have a stock supply of oyster sauce and soy sauce *phew*]

Haemul Pajeon [Korean Seafood Pancake]

Ingredients:
1/2 cup flour
1/2 cup water
1 egg
1/2 teaspoon salt
4 stalks green onions
1/2 cup seafood mix (with some dried shrimp if you wish)

Dip:
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
1/8 teaspoon Korean chili powder (normal chili powder would work too)

Method:

For the batter, mix the flour, egg, water and salt together in a bowl, and set aside.

Add some oil in the pan, and add in the dried shrimp to fry until fragrant.

dried shrimp
When the shrimp smells fragrant, add the rest of the seafood (shrimp, mussels and cuttlefish) and fry until the seafood is half cooked.
Seafood mix - mussels, cuttlefish, shrimp
When the seafood is half cooked, add the green onions to the pan.
Green Onions - I cut it in long strips, and halved it again
everything is in the pan
Fry until everything is almost cooked, then add the flour/water mixture. Let it fry for a few minutes until the bottom side is golden brown. Do not flip over before the pancake mixture is done. When the bottom is golden brown, flip over and fry until the other side is golden brown too.

Transfer to a plate. You may cut into slices, but I just ate everything the way it was.

For the dipping sauce, add the soy sauce, rice wine vinegar, chilli powder and sesame oil.

Serve and enjoy!

Haemul Pajeon - done!

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