How to Cook Hae-Mul Pa-Jeon (Korean Seafood Pancakes)

Yields: 4 pancakes

Preparation time: 15 mins

Cooking time: 30 mins

Ingredients needed to make Hae-Mul Pa-Jeon:

For the pancake:

• 2 cups pancake mix
• 2 eggs
• 1 cup baby shrimps
• 1 cup oysters
• 1 cup fresh clams, chopped
• A bunch of scallions
• 2 cups water
• Vegetable oil, for frying
• Salt and freshly ground black pepper to taste

For the dipping sauce:

• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 scallion stalk, minced
• ½ tsp sugar
• ½ tbsp vinegar
• ½ tsp gochugaru
• ¼ cup soy sauce

Cooking instructions for Hae-Mul Pa-Jeon:

• Empty the cup of pancake mix into a large mixing bowl and crack the eggs into it.
• Pour in water and whisk them together, until they blend thoroughly to form a smooth, thin batter; stir in a splash or two of water if the batter tends to appear thick.
• Fold in half of the scallion, along with ¼ cup of the chopped clams, shrimp and oysters until they are distributed uniformly throughout the mixture.
• Stir in a dash of seasonings to taste and allow it to rest for about 10-15 minutes.
• In the meantime, drizzle a small lashing of oil into a skillet and wait until it heats up over moderate heat.
• Empty ¾ cup of the batter into the greased skillet and tilt it slightly to spread into a thin layer.
• Top it up with more scallions and cook one side for about 3-4 minutes or until the base browns and flip it over to cook the other side in a similar fashion.
• Transfer it to a serving plate and wipe the skillet clean with a paper towel.
• Grease it again with more oil and cook rest of the pancakes in a similar fashion, until all of the batter is used up.
• To make the dipping sauce, dump all its ingredients into a medium bowl and whisk them all together until well combined and the sugar dissolves completely.
• Serve the warm Korean pancakes alongside this prepared dipping sauce.

Last Updated on March 2, 2013 by