Haemul Pajeon Korean Seafood Pancake Recipe

3      Reviews by:    Cullen Wilson   Haemul Pajeon Korean Seafood Pancake Recipe uses soy sauce, rice vinegar, sesame oil, flour, cornstarch, scallions, chile pepper, shrimp, and scallops in creating this delicious Korean seafood recipe Food Category:    Seafood Cuisine Origin:    Korean    Servings:4 Nutrition facts:483 calories16.4 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   30 Minutes Total Time:   50 Minutes

INGREDIENTS

• Cooking Spray
• 2 tbsp soy sauce
• 1 tbsp water
• 1 1/2 tsp unseasoned rice vinegar
• 1/2 tsp each sesame oil and untoasted sesame seeds
• 2/3 cup ap flour
• 1/3 cup cornstarch
• 1/4 tsp salt
• 1 cup cold water
• 2 tbsp canola oil
• 8 medium scallions
• 1 chili pepper
• 8 oz shrimp, peeled and coarsely chopped
• 8 oz bay scallops, coarsely chopped
• For dipping sauce:
• 2 tablespoons soy sauce
• 1 tablespoon white or apple cider vinegar
• 1/2 teaspoon gochu-garu (Korean hot pepper flakes)
• 1 green onion, chopped
• 1 teaspoon toasted sesame seeds

DIRECTIONS

• Preheat the oven to 200°F. Place a wire rack in a large sheet pan. In a small bowl, stir the soy sauce, water, vinegar, sesame oil, and sesame seeds; set aside. In a medium bowl, whisk together the flour, cornstarch, and salt. Whisk in ice water until smooth. (Batter should be thin.)
• Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add 1 1/2 tsp canola oil to pan, spreading oil in the center of the pan. Arrange one-fourth of the scallions in the pan, keeping the pieces parallel to each other in the center of the pan. Sprinkle with one-fourth of the chile slices and one-fourth of the seafood. Drizzle 1/3 cup batter over mixture, shaping into a 6- to 7-in circle. Cook until crisp and lightly browned on bottom, 3 to 4 minutes.
• Slide a large, thin spatula under the pancake, and carefully flip over. Cook until lightly browned on the other side, 3 to 4 minutes. Place the cooked pancake on the rack and place the pan in the oven to keep warm. Repeat process with the remaining canola oil, scallions, chili, seafood, and batter to make 4 pancakes total. Serve with sauce.
• Serving size: 1 pancake and about 1 tbsp sauce

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