Crispy and Delicious Seafood Pajeon (Scallion Pancake)
Make delicious Seafood Pajeon at home, perfect as a snack for children!
You can make Seafood Pajeon at home that’s crispy on the outside and tender on the inside. This recipe is perfect for special occasions, as a delightful snack for kids, or even as a light accompaniment to drinks.
Main Ingredients
- 1 Squid
- 2 paper cups Buchim-garu (Korean pancake mix)
- 1 bunch Scallions
- 1/2 Carrot
- 1 Cheongyang chili pepper
Cooking Instructions
Step 1
First, prepare the squid, which adds a wonderful flavor to your seafood pajeon. Briefly blanch the squid in boiling water, then rinse it under cold water, drain, and finely chop it into bite-sized pieces. This step ensures the squid is tender and delightfully chewy.
Step 2
The key to a crispy pajeon lies in the batter! In a large bowl, prepare 2 paper cups of buchim-garu (Korean pancake mix).
Step 3
Now, let’s make the batter. Gradually add cold water to the buchim-garu, mixing as you go. The ideal batter consistency is one that flows slowly when scooped with a spoon – it should be neither too thick nor too thin. This balance is crucial for achieving crispiness.
Step 4
Scallions are a vital ingredient for the pajeon’s aroma and taste. If the white ends of the scallions are too thick, the pancake might become too dense and the batter won’t mix evenly. Therefore, it’s important to trim them appropriately.
Step 5
Making a few shallow cuts (1-2) into the white ends of the scallions will help the batter penetrate better, infusing more flavor. This small step truly makes a difference in taste.
Step 6
Prepare half a carrot by cutting it into thin julienne strips. The carrot’s sweetness and vibrant color will add a lovely dimension to your pajeon.
Step 7
Cut the trimmed scallions into pieces about the length of two finger joints (index finger). Keeping them at this length makes them easier to handle when flipping and contributes to a pleasant overall texture.
Step 8
Now it’s time to combine all the ingredients. Add the blanched and chopped squid, julienned carrots, finely chopped Cheongyang chili (optional, add if you like it spicy), and the cut scallions to the prepared batter. Mix gently but thoroughly, ensuring all ingredients are well coated with the batter. This even coating is key.
Step 9
Finally, heat a pan over low heat and add a generous amount of cooking oil. Spread the batter thinly onto the hot pan and cook until golden brown on both sides. Spreading the batter thinly is essential to achieve that signature crispy texture. Using enough oil will also contribute to a crispier result.
Step 10
Enjoy your homemade, crispy Seafood Pajeon! It’s even more delightful when served with a side of warm soy dipping sauce.
