You’ll have ordered haemul pajeon (seafood scallion pancakes) as an appetizer at a Korean restaurant earlier than. The traditional anju, or Korean ingesting meals, is commonly loved with makgeolli (rice beer) and in style for 2 excellent causes: its golden, crispy edges and the kicky dipping sauce.
Haemul pajeon are stuffed with scallions (pa), a wide range of seafood (haemul), and dotted with vibrant crimson chiles (actually only for present!). You may usually discover oysters, clams, and shrimp within the combine to offer brininess and a chewy chew. Whilst you can definitely use recent seafood, the trick that makes my Korean seafood pancake recipe a cinch to organize is that I hold my favourite frozen seafood medley readily available always. Accessible in most supermarkets, these mixes normally embrace some mixture of shrimp, squid, and bay scallops; they’re a incredible addition to your freezer pantry, permitting you to end up a last-minute chowder or paella on a whim. The frozen seafood will defrost within the period of time it takes you to prep the remainder of your elements; simply make sure to pat it dry earlier than chopping and including to the pancake batter.
In Korea customers usually depend on the comfort of a pancake combine like this one for making jeon, however you in all probability have already got the dry elements known as for in my DIY model under. When served, diners normally tear hunks off the big pancakes with their chopsticks, however you’ll be able to minimize them into squares for ease. The massive tip right here is to make use of loads of oil within the frying pan to make sure crispy, golden brown edges—don’t be stingy! Full the meal with a banchan (aspect dish) of kimchi.
