Korean Seafood Pancakes (HaeMul PaJeon) To Enjoy On A Rainy Day & More...:-) - Modern Pepper Vid
When it comes to HaeMul Pajeon 해물 파전 (Korean Seafood Pancakes), there is a Korean saying; A Rainy Day Is A Perfect Day To Enjoy HaeMul PaJeon With MakGeolLi/Makkoli 막걸리(unfiltered, unclarified, "homemade-style" rice wine).
Gosh, we, Koreans, are such sentimental eaters when it comes to "rainy days." I mean there are other Korean dishes, such as Sujebi 수제비 (hand-torn pasta soup), which is also a popular dish to enjoy on a rainy day. BUT it is just a saying so, you don't need to enjoy HaeMul PaJeon only on rainy days...LOL!
This Korean Seafood Pancake Video Recipe includes step by step instructions on How To Make HaeMul PaJeon: - Shopping For The Correct Korean Pancake Batter Mix (For homemade pancake batter mix recipe which also includes Paleo Friendly Recipe, please see below in the INGREDIENTS section) - Seafood Selection & Preparation - Critical Tips On How To Fry The Seafood Pancakes
- How To Make 2 Different Kinds Of Dipping Sauces For Pancakes - Mini Korean Seafood Pancake Mukbang with Makkoli
This Seafood Pancake HaeMul PaJeon is part of my Korean Pancake Recipe Series. Please make sure to watch these other Korean Pancakes Video Recipes:
Kimchi Pancakes/Kimchi Jeon 김치전 (KimchiJeon) SUPER EASY RECIPE
Korean Mung Bean Puree Pancakes (Vegetarian/Paleo Friendly) BinDaeTteok 빈대떡
Fresh Scallop & Onion Korean Pancake (PaJeon 해물 파전) w/ Soy Sauce Vinaigrette
Below, you will find:
- YouTube Video: Korean Seafood Pancake Recipe: HaeMul PaJeon 해물 파전 (Korean Pancakes Series) Modern Pepper #33
- Ingredient List
- Amazon.com Links For Ingredients & Suggested Kitchen Gadgets For This Recipe
- Recipe Instruction
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Thanks for watching! Happy HaeMul PaJeon and Makkoli Time...:-)
YouTube Video: Korean Seafood Pancake Recipe: HaeMul PaJeon 해물 파전 (Korean Pancakes Series) Modern Pepper #33
(Serving Size: Three 6" Seafood Pancakes OR Two Large Seafood Pancakes)
- 2 Cups Korean Pancake Powder Mix Package (if you are interested in making your own Korean pancake batter mix, please see below)
- 1.5 Cups of iced water
- 2 Eggs (if you prefer to not have your seafood pancake look yellow, you don't have to include eggs)
- 9 Medium size shrimp (peeled and deveined)
- 3 Large scallop
- 1 Small squid (can substitute 2 calamaris)
- 9 to 12 clams (can substitute fresh oysters)
- 9 Scallions/green onions
- 1/4 Medium onion (thinly sliced)
- 1 large clove of garlic (thinly sliced)
- 1/2 Red Korean pepper/red Serrano peppers (sliced at a biased angle, seeds removed): Substitution option: 1/4 Red bell pepper (julienned)
- Salt and freshly ground black pepper to season the fresh seafood
- 2 Tbsp Olive oil per 6" pancake OR 3 Tbsp per large pancake (for pan frying)
To Make Your Own Pancake Batter Mix (Includes Paleo Friendly Recipe)
- 1 Cup all purpose white flour (substitution options: potato, rice or whole wheat flour)
- 1.5 Cup iced water
- 1/2 Cup sweet white rice flour
- 1/2 Cup potato flour
- 2 Eggs (optional)
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Tsp Kosher salt
- 1/4 Tsp Freshly ground black pepper
(Combine all the dry ingredients into a large mixing bowl. Slowly add the water, about 1 cup. Mix well using a whisk. Then add the eggs and mix into the batter. Slowly add the rest of the water until there are no lumps in the batter mix. To test the consistency of the batter, dip a spoon into the batter and pull out. The batter should slowly run off the back of the spoon. Then using your finger, make a line down the middle of the back of the spoon, as shown in the video. If the line stays in tack, the batter is the right consistency. If the line is all blurred and messy, then add a bit more powder to the batter and test again with the spoon. Depending on the temperature and altitude climate of where you live, you might need to add more water to the batter. Again, use the spoon finger line method to achieve the right batter consistency, by adjusting the water amount.)
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1/2 Tbsp Brown Rice Vinegar
- 1 Dash of Korean Red Pepper Flakes/GoChuGaRu (less than 1/4 Tsp)
- 4 to 6 Droplets of sesame oil
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1/2 Tbsp Brown Rice Vinegar
- 1 Tbsp finely chopped scallions (green parts only)
- 1/2 Tbsp Shallots (finely chopped)
- 1/2 Tbsp Korean Red Pepper Flakes (GoChuGaRu)
- 1/2 Tsp Korean Sesame Seed Salt
- 1/2 Tsp Sesame Oil
AMAZON.COM Links For Ingredients & Suggested Kitchen Gadgets For This HaeMul PaJeon Recipe
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Korean Pancake Mix
Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives
Kikkoman Japan Made Soy Sauce
Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%) 500ml
Ottogi Premium Roasted Sesame Oil, 10.82 Ounces
Korean Sesame Seed Salt
Korean Red Pepper Flakes (GoChuGaRu)
Olive Oil Greek medal winner
Organic Olive Oil
COLE & MASON Derwent Pepper Grinder - Copper Mill Includes Gourmet Precision Mechanism and Premium Peppercorns
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5"
Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set https://amzn.to/2OmLy2y
Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"
All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver https://amzn.to/2DjEVgQ
Extra Wide Spatula For Turning Over Large HaeMul PaJeon: RSVP Endurance Stainless Steel Oven and Pizza Spatula, 10-inch diameter https://amzn.to/2xCeWv3
Extra Wide Spatula For Turning Over Large HaeMul PaJeon: Update International Extra-Large, 16-Inch Long, Grill Spatula, Turner Spatula, Solid Stainless Steel, Riveted Smooth Wood Handle, Commercial Grade https://amzn.to/2QNKfvy
Wusthof Classic 8-Inch Chef's Knife https://amzn.to/2DtFEwi
Wüsthof - 10" Knife Sharpening Steel with Loop
Wüsthof Twelve Piece Block Set https://amzn.to/2OGYJvT
Wusthof Classic 7-piece Slim Knife Block Set https://amzn.to/2Q03tx9
USA Pan Bakeware Extra Large Sheet Baking Pan and Bakeable Nonstick Cooling Rack Set https://amzn.to/2DwtKSn
Liliane Collection Kitchen Dish Towels - Includes 13 Towels - Commercial Grade 100% Cotton Towels (27" x 14")
OXO Good Grips 11-Inch Better Silicone Balloon Whisk https://amzn.to/2OIkCem
OXO Good Grips Oyster Knife with Non Slip Handle https://amzn.to/2zmrDMG
NoCry Cut Resistant Gloves - High Performance Level 5 Protection, Food Grade https://amzn.to/2xG0TES
Prepare the seafood as shown in the video. Season with a sprinkle of salt and pepper and put aside.
Prepare the vegetables on a platter. Cut the scallions (trim roots and dry ends) in half where the green part starts. Split the root/white part of the scallion down the middle (as shown in the video). Add the thinly sliced onion, garlic and Korean red pepper to a plate and put aside.
To prepare the batter, add the dry batter mix to a large mixing bowl. Slowly add the water (about 1 cup). Mix well using a whisk. Then add the eggs and mix into the batter. Slowly add the rest of the water until there are no lumps in the batter mix. To test the consistency of the batter, dip a spoon into the batter and pull out. The batter should slowly run off the back of the spoon. Then using your finger, make a line down the middle of the back of the spoon, as shown in the video. If the line stays in tack, the batter is the right consistency. If the line is all blurred and messy, then add a bit more powder to the batter and test again with the spoon. Depending on the temperature and altitude climate of where you live, you might need to add more water to the batter. Again, use the spoon finger line method to achieve the right batter consistency, by adjusting the water amount.
Making The Two Dipping Sauces For Your Seafood Pancake
For each of the sauces, combine the ingredients listed above and mix well. You can make the sauces a day or two in advance. Just store it in the refrigerator.
For sauce #2, it is best to let the sauce rest on your kitchen counter for about an hour so the ingredients have some to marinade together.
Pan Frying Your Seafood Pancake
Preheat your non-stick frying pan for a good minute on high-medium heat. Add the oil to the pan, move the oil around the pan to coat evenly, and turn down the heat to medium. Lay down the scallions (equal parts of the white and green parts of the onion) and make sure the white parts/thick root end of the onions are evenly distributed on both sides. (If making a 6" pancake, use 2 to 3 scallions. If a large pancake, use about 4 to 5 scallions.) Cover the scallions with the wet batter until you are satisfied with the pancake size and most of the scallions are covered in the wet batter. Then add the slices of the onions, garlic, and seafood (not too many pieces, just a few pieces here and there). Slowly add the wet batter to slightly cover the seafood (not too much that you can't see the seafood). Trim the rough edges of the batter on your pancake by lifting the odd edges and folding it over and lightly patting it down into the pancake. Let this pancake sizzle on the frying pan for good 4 to 5 minutes OR until golden brown. (Take a peek to see that it is golden brown before flipping over.) Once you turn it over, let it sizzle on medium heat for another 3 to 4 minutes OR until golden brown.
Now, if you are making a large pancake (12" or bigger), I highly recommend that you use an extra large spatula to turn over the pancake. (See above under Amazon.com Links.) Because seafood pancakes are heavy (loaded with lots of seafood and vegetables), it can be tricky to successfully turn it over.
TIP #1: In between frying your 2nd or 3rd pancakes, make sure to let the cooked pancakes rest on a cooling rack, so it can properly cool down, while maintaining its moisture and crispiness on both sides. If you just let the cooked pancake sit on a plate while you are cooking the rest of the pancake batch, the heat from the cooked pancake will end up steaming it and you'll end up with eating sort of soggy pancakes.
TIP #2: In between frying your 2nd or 3rd pancakes, you need to clean out the residue of the batter pieces in the frying pan or else it will continue to cook and turn black, making your 2nd or 3rd pancake not so pretty with specs of black burnt pieces. Take a paper towel, soak it with water, squeeze to remove the excess water, and using a chopstick or a tong, wipe down the frying pan to remove all the batter residue from the previous pancake.
You can cut the pancakes into 2 inch square, but let the pancake rest on a cooling rack for 2 minutes before cutting. OR what I prefer to do is, instead of precutting the seafood pancake, just break up the pancake at the table using your chopsticks so that you can enjoy the long pieces of the perfectly cooked and sweet scallions and pick at different seafood pieces for each bite. YUM....!
And don't forget the MakGeolLi/Makkoli (막걸리) which goes hand-in-hand with HaeMul PaJeon. No, it does not taste like milk. MakGeolLi is a homemade-style wine with zero frills and meant to be enjoyed as super-casual beverage. BUT of course, a cold beer or soju neat would be great as well, if you are not "milky wine."
For more on MakGeolLi/Makkoli (막걸리):
Kook Soon Dang - Draft Makkoli NV (750ml): This is my favorite Makkoli. Light, refreshing, with just the right amount of bubbly, and a slight sweet aftertaste!