Pancakes: Korean Style
Pancakes were one of my favorite dishes growing up. Not just the kind you douse with maple syrup, but the savory type that is a common side dish in many Korean households. In its simplest form , it’s vegetables or seafood coated in flour and egg and then pan-fried with oil. It is then served with a soy and vinegar dipping sauce. I have made two variations of jeon (Korean word for pancake) for HGTVGardens.
Seafood and Vegetables
Currently, the only vegetables thriving in our winter garden happens to be scallions, chives and few other herbs. I got a craving for some Korean food and wanted something a little hardier than the traditional scallion pancake (Pajeon). So, as luck would have it, I had a bag of frozen, mixed seafood in the freezer. Haemul Pajeon (translation: Seafood Scallion Pancake) it is!
Here’s What You Need:
Other ingredients and tools:
- Canola oil (for frying)
- Mixing bowl
- Non-stick frying pan
Make the dipping sauce first. Trust me, once this baby is done, you’ll want your dipping sauce at the ready!
Mix the all purpose flour with water. The goal is to make a semi-loose batter. Mix it well: make sure that there aren’t any lumps. You can add a tablespoon or two of water if the batter seems too thick (don’t worry, I did not forget the beaten egg…that will come in later).
Add in the vegetables and seafood; gently fold in until coated with the batter. Preheat your frying pan with a couple tablespoons of canola oil.
Pour the batter into the frying pan. Spread the batter out evenly in the fry pan. After a minute or so (when the batter is set) give the pan a shake to ensure that the batter is not stuck to the pan.
Another minute or two (once the batter has set), pour the beaten egg over the surface of the pancake. You may have to tilt the pan to even out the egg. Cook for another couple of minutes.
Gently lift a corner of the pancake with a turner to see if it is brown and crispy. If so, go ahead and flip it. If it breaks apart on you a little, no worries. Press down on the pancake with your turner; the egg will help mend the cracks.
After a another minute or so, it’s done. Slide it out on a plate and serve it warm with the soy dipping sauce.
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