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Haemul pajeon ; korean seafood and green onion pancakes |

Fish, Seafood & Shellfish

An authentic Korean seafood pancake in your kitchen with all the savory flavors, a soft interior, and a crispy outside that you will surely love!

Note

Frying smaller pancakes as opposed to 1 big pancake is easier to handle and you get more crispy bits.

Ingredients

Recipe for 4 portions

Pancake

100 Gr
Flour
2 Tbsp
Cornstarch
1 Tsp
Baking powder
1 Pinch(es)
Garlic powder
1 Unit(s)
Egg
75 Ml
Water

Garnish

8 Unit(s)
Green onion
1 Small
Red hot chili
100 Gr
Chinese cabbage
100 Gr
Fresh shrimp
100 Gr
Cooked mussel

Sauce

2 Tbsp
Soy sauce
2 Tbsp
Season rice vinegar
2 Tsp
Roasted sesame oil
1 Tsp
White and black sesame seeds
  • Salt and pepper

Preparation time: 60 min

  • Preparation

    Cut the green onions into strips (3cm) and chop the cabbage.

    Finely chop the red pepper.

    Coarsely chop the prawns and mussels.

    Mix all the ingredients for the pancake batter, salt, pepper and leave to rest for 10 minutes.

    In a small bowl, combine all the ingredients for the sauce and set aside.

  • Pancake

    Preheat a large non-stick skillet with a little vegetable oil.

    Mix in pancake batter; green onions, seafood, red pepper, cabbage.

    Cook in a little mixture at a time to form small pancakes.

    Cook over medium heat until bottom is golden brown, about 3-4 minutes.

    Flip the pancake and add a little vegetable oil to the edges. Cook another 3-4 minutes until the seafood is cooked through and the crepe is golden brown. Remove and place on absorbent paper.

  • On the plate

    Place the pancakes on a plate and serve the sauce in a small bowl aside.

Frying smaller pancakes as opposed to 1 big pancake is easier to handle and you get more crispy bits.

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