Haemul Pajeon

안녕하세요!!

We are back this week with another scrumptious recipe for Haemul Pajeon, the halal version.

What is Haemul Pajeon?

Pajeon translates loosely to green onion pancake and Haemul Pajeon basically means seafood green onion pancake. Pajeon is an all time favourite Korean snack and is sold at almost all Korean restaurants and even as a street food. The batter yields a light and fluffy pancake that is crispy on the edges when fried well. Pair it with the tangy soy sauce that accompanies it and we promise you, you'll feel like you are in Korea.

While we have made this with seafood, you can revert to the basic pajeon and omit the seafood if you are vegetarian or do not have any firm seafood on hand to throw in. We used prawns in our pajeon, but you can use a mix of chopped up prawns and squid or cuttlefish. Or go crazy and experiment with other fillings like mussles, clams, crab meat, octopus, etc! The possibilities are truly endless.

Let's get started shall we?

HAEMUL PAJEON RECIPE

Ingredients

Serves 2

1 cup all purpose flour

1 cup water

1 egg

1 bunch scallions/ green onions

1 bunch chives

1 cup chopped up seafood of your choice (we used prawns but you can use cuttlefish, mussels, octopus, etc.)

Pinch of salt

Cooking oil

Preparation

Wash and cut your scallions/ green onions to small pieces as shown in the bowl below on the right.
Wash and cut your chives into 1 inch pieces as shown in the bowl below on the left.

Measure your flour and water and set aside to be used along with your egg,

Directions

Mix the flour, water, salt and egg in a bowl. This is your pancake batter.
Add 1 tbsp cooking oil to a wok/frying pan on medium high heat.
Pour 2/3 the pancake batter in the pan once the oil is hot. We used a round tin to give our pajeon shape, but you can just pour it in a normal pan the way you would make an omelette. It will still taste amazing!

Sprinkle scallions/ green onions, chives and seafood on the pancake batter as shown above.
Pour the remaining 1/3 of the pancake batter on top.
Once the bottom is brown and the edges of your pancake are no longer liquid or sticky when you touch it with a spoon, flip your pancake.
Cook till the other side also browns. About 2-4 minutes.

SOY SAUCE - Dipping Sauce

Ingredients

2 tbsp soy sauce

1 tbsp artificial white vinegar or lemon juice with a pinch of salt

Some chopped scallions/ green onion

1 green or red chili, chopped

1 tsp roasted sesame seeds

Directions