Seafood Korean Pancake (Haemul Jeon)
Haemul jeon is a popular-Korean savory pancake made with chive and seafood. By adding sparkling water you can enjoy some crispy and full of flavor pajeon. It is known that this Korean pancake is eaten on rainy days due to the sizzling sound it makes in the pan which sounds like the rain. A great comparison right?
How to make crispy, full of flavour Pajeon
Pancake mix is made by plain flour and water, egg. It is simple. A pajeon which is soft in the inside and crispy on the outside is the pajeon you are aiming for. The secret to the softness is adding corn flour not only just plain flour and the crunchy texture comes from adding sparkling water instead of mineral water. The most significant points are widely spreading the pancake mix and pressing down on the pancake to release the juice from the pancake once flipped. By including these secret, additional ingredients and following these steps you get to enjoy an amazing jeon (korean pancake).
Rain, sizzling sound
It is known for the Korean pancake(jeon) to be made on rainy days due to the sizzling sound it makes in the pan. Another reason being that people prefer to go grocery shopping on sunny days and therefore make whatever they can with the ingredients they have left in the fridge on a rainy day.
How to check if it is properly cooked
When you first cook the jeon(pancake) it makes a loud, sizzling sound however the sound gradually becomes a quieter sound of the rain. When that happens it is a reminder to flip the jeon and is ready to be eaten.
Haemul-jeon (Seafood Korean Pancake)
- 100 g Plain flour
- 50 g Corn flour
- 1 egg
- 170 ml Sparkling water
- 3 Spring onion(80g)
- 20 g Chive
- ½ Red pepper
- 150 g Seafood mix
- 3-4 tbsp Sesame oil
Dipping Sauce Ingredients
- 3 tbsp Soy sauce
- 1 tbsp Vinegar
- 1 tbsp Spring onion chopped
- 1 pinch grated garlic
- Cut the chive 3-4cm length.
- Thinly slice the red pepper.
- Halve the spring onions lengthways and then cut them in thin diagonal slices.
- Chop a small amount of the spring onion in small pieces.
- In a large bowl, pour sparkling water and egg mixing them together and then add plain flour, corn flour and salt.
- In the same large bowl add the seafood mix, spring onion, chive and red pepper and mix again. Make sure there is approx 1 tbsp of pajeon mix left.
- Pour the dipping sauce ingredients in a bowl and mix.
- Heat 3 to 4 tablespoons of sesame oil in a nonstick pan over medium heat and pour half of the pancake mix. Spread the mix widely.
- Cook until the bottom is golden brown (3 minutes). Reduce the heat if the pancake is browning too fast.
- Turn it over and press down on the pancake with a cooking turner spatula to release the juice from the pancake.
- Cook for another 2 minutes over medium -heat.
- Flip again and cook for another 30 seconds.
- Transfer the pancake onto a cutting board and slice into small pieces and serve with the dipping sauce.