Korean Seafood And Vegetable Pancake – Haemul Pajeon

Our family always orders this dish when we go out to a Korean restaurant. It makes for a fantastic shared appetizer or a main course. The pancake is crispy and flavorful and the dipping sauce adds savory, sweet and sour notes to the dish. Although, it is quick and easy to make at home. I make a double batch of the sauce and use the excess to make Poke. The sauce will keep for a week to ten days.

This is a great way to not only clean out your refrigerator but also to get children to eat their vegetables. With 5 cups of vegetables and/or protein, and very little flour, this dish is loaded with nutrition and is about 500 calories per serving.

I saw a YouTube video for a version of this recipe on Rin’s Cookbook, and, as usual, I put my twist on it.

Prep time: 40 minutes

Cook time: 15 minutes

Yield: 5-7 8-inch pancakes

INGREDIENTS

Pancake batter

  • 1 cup all-purpose flour
  • 1/4 cup corn starch
  • 3/4 teaspoon baking powder
  • *2 eggs – Use 6 tablespoons of Aquafaba to make this dish Vegan – See note below
  • *2 tablespoons Chia seed, optional – I like to sneak these in when I can in any recipe
  • 1 cup of cold water
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon salt

filling for pancake

  • 4 cups in total of vegetables such as: thinly sliced Kimchi (spicy fermented cabbage); beansprouts; 2 inch long pieces of green onion; shredded bok choy (Chinese cabbage); shredded red cabbage; 2-inch long pieces of Chinese garlic chives; thinly sliced onion; minced garlic; grated carrot; chopped fresh spinach; shredded white cabbage; or, shredded Kale
  • 1-1 1/2 cup raw, drained, squeezed dry, and chopped seafood: shrimp, deveined, tails off; scallops; octopus; squid. Leave mussels and clams whole. – For a completely vegetarian pancake, replace the seafood with: any of the vegetables listed above; Tofu; or textured vegetable protein.
  • 1-2 thinly sliced hot chili pepper, optional
  • 1 teaspoon salt for the vegetables
  • oil for pan

SAuce

  • 1/2 cup soy sauce
  • 1/2 cup vinegar or lime juice
  • 1/3 cup sugar
  • 1 clove garlic, minced
  • Small handful chopped green onion
  • 1 small chili pepper, diced, optional
  • 1 tablespoon sesame seed oil
  • 1 1/2 teaspoon sesame seeds

1. Pour 1-2 tablespoons of neutral-tasting vegetable oil into a non-stick skillet over low to medium heat.

2. Add salt to the vegetables. Add the ingredients for the batter into the bowl and mix well. *Use six tablespoons of Aquafaba in place of the two eggs to make this dish Vegan.

3. Mix prepared seafood into the batter. If only using vegetables, skip this step.

4. Pour 1 1/4 cup of the pancake mixture into the pan and spread it out into a thin layer using the back of a spoon. Cover the pan.

5. Cook the pancake for 9-10 minutes on one side until the bottom turns crispy. Shake the pan occasionally to ensure that the pancake is not sticking. If needed, drizzle a tiny bit of oil onto the sides of the pancake as it cooks.

6. Meanwhile, prepare the dipping sauce. Add all the ingredients to a large glass jar, cover, and shake well to dissolve the sugar.

7. Flip the pancake by placing a large a plate over the pan and flipping the pan over. Then, add a little more oil to the bottom of the pan before sliding the pancake back to cook on the reverse side.

8. Cook the other side for 4-6 minutes until the bottom is golden brown and crispy.

9. Use scissors to cut the pancake into wedges like a pizza if using it as an appetizer. Serve with dipping sauce on the side.

Note: * Aquafaba is the viscous liquid that is found in a can of beans i.e. Chickpeas, White Navy beans, Black beans, etc.. It imitates the properties of egg whites and is used to make Vegan mayonnaise, merengues, and marshmallows. Leftover water from cooked beans is Aquafaba as well. White Navy beans have a milder flavor than Chickpeas and can be used in recipes where you want a more delicate flavor. Use 3 tablespoons of Aquafaba in place of a whole egg, or 2 tablespoons of Aquafaba to replace the eggwhite only.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.

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