Crispy Seafood and Scallion Pancake (Haemul Daepajeon)
Make Delicious Seafood Scallion Pancake at Home
The perfect way to use up leftover scallions after camping! Introducing Haemul Daepajeon, a delightful pancake featuring the perfect harmony of chewy seafood and crisp scallions. Made with simple ingredients, it’s a quick and satisfying snack, or a fantastic accompaniment to a drink like makgeolli. Experience the irresistible charm of a pancake that’s crispy on the outside and tender on the inside!
Pancake Batter Ingredients- 1 cup Pajeon (savory pancake) flour (approx. 100g)
- 1 cup All-purpose or cake flour (approx. 100g)
- 1 cup Cold water (approx. 200ml)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
Before cooking, lightly rinse the frozen seafood mix under running water and soak it briefly in cold water to thaw. (Optional) For an even cleaner pancake, you can blanch it in boiling water for a moment, then drain thoroughly. This prevents the seafood from separating when cooking and ensures a more visually appealing and delicious pancake.
Step 2
In a large bowl, combine 1 cup of pajeon flour and 1 cup of all-purpose flour. Pour in 1 cup of cold water and mix until smooth, ensuring there are no lumps. If the batter is too thick, add a little more flour; if too thin, add a bit more water to reach the desired consistency. Finally, stir in 1 tablespoon of minced garlic.
Step 3
Add the julienned carrots and diagonally sliced scallions to the batter bowl. Slicing the scallions about 0.5 cm thick will provide a nice texture when cooked.
Step 4
Add the prepared seafood mix to the batter and mix well until all ingredients are evenly combined. This completes your delicious seafood and scallion pancake batter! Isn’t it simple?
Step 5
Heat a pan over medium-low heat and generously coat it with cooking oil. It’s important to ensure the oil covers the entire surface of the pan. Ample oil is the secret to achieving a crispy and golden-brown pancake.
Step 6
Once the pan is hot, ladle portions of the seafood and scallion batter onto the pan to your desired size. Shape them into rounds using a spoon or ladle. Cook until golden brown and crispy on both sides, flipping them over occasionally. Controlling the heat properly is key to cooking it through without burning.
Step 7
And there you have it – a perfectly cooked, mouthwatering seafood and scallion pancake! Enjoy this delicious treat that highlights the fresh flavors of the ingredients without any complicated steps. It’s best enjoyed warm right off the pan.
