INGREDIENTS FOR KOREAN SEAFOOD AND GREEN ONION PANCAKES, YIELDS 2 PANCAKES
(enough for 4 servings as an appetizer)
1 cup plain flour, sifted
1 Tbsp cornstarch
1 & 1/8 tsp fine salt
1 & 1/8 tsp garlic powder
1 & 1/8 tsp onion powder
1 cup icy cold water or sparkling water
12 green onion tops (green part), cleaned and cut lengthways to fit your skillet
100g / 3.5 ounces calamari, cleaned and cut into little finger sized pieces
100g / 3.5 ounces prawns, cleaned and cut into smaller pieces
A few sprinkles ground black pepper, to marinate the seafood
1 egg, beaten
(optional) 1 red chili, thinly diagonally sliced
6 Tbsp cooking oil, (approx. 3 Tbsp per pancake), I used rice bran oil
* 1 cup = 250 ml, 1 Tbsp = 15 ml
** This recipe is made from scratch using plain flour and other seasonings. If you choose to use Korean pancake mix (pre-mix) instead, omit the flour, cornstarch, salt, garlic powder and onion powder.
HOW TO MAKE KOREAN SEAFOOD PANCAKE
1. Prepare a medium size bowl and add flour, cornstarch, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Transfer the pancake batter into a measuring jug (for easier pouring).
a collage picture of making Korean pancake mix
2. Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil (approx. 3 Tbsp) and ensure the oil is spread all the way around the pan. (Watch out for oil splash.)
Adding oil in a skillet
3. Wait until the temperature of the oil is ready to cook (about 1 minute). To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready. Reduce the heat to medium high heat. Pour out the pancake batter (from step 1, use just less than half a cup) and spread it evenly and thinly around the pan.
Pouring over pajeon pancake mix
4. Place 6 green onion tops on the pancake batter parallel to each other and pour out a little bit of the pancake batter onto and between the green onions, filling the gaps. Reduce the heat to medium.
green onions laid on top of pancake mix
5. Place some calamari, prawns and red chilies (optional) sparingly on top of the green onions.
calamari, prawns and red chilies laid on pancake mix
6. Use a spoon to drizzle half of the beaten egg over the top of the pancake. While cooking, move the pancake in a circular motion from time to time, so the pancake doesn’t get stuck to the pan.
Adding beaten egg on pancake mix
7. Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. It takes around 4 minutes). Add more cooking oil around the edges of the pancake circle if necessary to release. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook for another 3 to 4 minutes. Turn the heat off and transfer onto a plate or a cutting board.
golden crisp, flipped over pajeon
8. Repeat step 2 to 7 for the remainder batter to use up the ingredients.
9. Slice the pancake into bite size pieces. Serve it with Korean pancake sauce.
holding a pajeon piece with a pair of chopsticks
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https://mykoreankitchen.com/korean-seafood-and-green-onion-pancakes-haemul-pajeon/
KOREAN POTATO PANCAKES (GAMJA JEON)
Korean Potato Pancakes (Gamja Jeon: 감자전)
How to make crispy Korean potato pancakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: AppetizerCuisine: KoreanKeyword: pancake, potato Servings: 2 Calories: 140kcal Author: Sue | My Korean Kitchen
Ingredients
2 medium potatoes (260 g / 9 ounces), peeled
1/2 medium onion (60 g / 2 ounces), peeled
1 green chilli (optional), seeded and thinly sliced
A few sprinkles fine sea salt
Some cooking oil , I used rice bran oil
Instructions
Blend the potato in a mixer or food processor.
Strain the water from the pureed potato by letting it sit on a bowl for about 5 mins.
Blend the onion in a mixer or food processor.
Mix the pureed potato and onion in a bowl. Add some salt.
Empty the water in the bowl (from step 2) and add any residue potato from the bottom of the bowl into the potato and onion mixture above (from step 4). Stir it well. (Some say, the reason for this step is to make the potato mixture crispier by adding the starch, but for me the main reason is to increase the potato mixture volume. More volume, more pancakes :))
Heat the pan on high heat and add some oil.
Once the pan is heated, scoop out the potato mixture and place it onto the pan. Reduce the heat to medium-high.
(Optional step) Once one side of the pancake is about 70-80% cooked, garnish with the chilli.
When one side of the pancake is completely cooked, turn it over. Lightly press it with a spatula to flatten a bit.
When the other side of the pancake is completely cooked, turn it over again to see whether it is cooked through. Also, if you prefer crispy golden pancakes, cooking them both sides twice is not a bad idea as long as you don’t burn them.
Serve warm with some Korean pancake sauce.
Nutrition
Calories: 140kcal | Carbohydrates: 30g | Protein: 5g | Sodium: 97mg | Potassium: 919mg | Fiber: 6g | Sugar: 1g | Vitamin C: 29mg | Calcium: 70mg | Iron: 6.9mg
https://mykoreankitchen.com/korean-potato-pancakes-gamja-jeon/#recipe