HAEMUL PAJEON
One of the most popular scallion pancakes in Korea, haemul pajeon is crispy yet tender and studded with a jumble of different seafood. Although pancakes-jeon-are a common restaurant appetizer or snack, they can easily be made at home and are especially welcome on rainy days with a glass of Korean rice wine.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dipping sauce: Combine the soy sauce, gochugaru, rice vinegar, sesame seeds, ginger, scallions and garlic in a small bowl and set aside.
- For the pancakes: Heat 1 inch of water in a medium saucepan over high heat until boiling. Put the mussels or clams in the pan, cover tightly with a lid and cook until the shells are open and the meat is just cooked, about 5 minutes. Drain and let cool slightly. Pick the meat from the shells and set aside. Discard the shells.
- Add the all-purpose and rice flours, potato starch, sesame oil and egg to a large bowl. Add the ice water and whisk until well incorporated. The batter consistency should be loose, like heavy cream. Add the shrimp, squid, scallions, chile, shallot, garlic, chives, 3/4 teaspoon salt and the mussel or clam meat and mix well.
- Heat 2 tablespoons of the canola oil in a medium nonstick skillet over medium-high heat. Add 1/2 cup of the batter to the skillet and spread it evenly until it is in a single layer, using a spatula if necessary. Lower the heat to medium and cook until the sides are crisp and small bubbles form on top, 3 to 4 minutes. Flip the pancake and cook the other side until brown and crispy, 3 to 4 minutes. Flip the pancake twice more, once again on each side, and cook for 30 seconds per side to ensure the pancake becomes crispy, if necessary. Repeat with the remaining pancake batter and canola oil.
- Transfer the pancakes to a serving platter and cut into wedges. Serve with the dipping sauce.
KOREAN PANCAKE WITH SCALLIONS (PA JUN)
Steps:
- Gather the ingredients.
- In a medium bowl, mix the flour, eggs, salt, scallions, and water, and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter, which allows the pa jun to cook quickly and evenly. Add more water if needed.
- Heat a medium nonstick skillet over medium heat and coat it with the oil.
- Pour batter to just coat the bottom of the skillet.
- Cook for 3 to 4 minutes until set and golden brown on the bottom.
- Flip the pancake over with the help of a spatula.
- Finish by cooking 2 to 3 more minutes.
- Serve with soy sauce or a spicy dipping sauce. Enjoy.
Nutrition Facts : Calories 325 kcal, Carbohydrate 50 g, Cholesterol 93 mg, Fiber 2 g, Protein 11 g, SaturatedFat 1 g, Sodium 1452 mg, Sugar 1 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)
It's been a while since we had pajeon (literally translated pa means green onion/scallions and jeon means pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend the night at Komo's house (Auntie's). There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference.
Provided by mykoreaneats
Time 29m
Yield 6
Number Of Ingredients 15
Steps:
- Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
- Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
- Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 36.6 g, Cholesterol 186.8 mg, Fat 6.1 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 1.2 g, Sodium 655.7 mg, Sugar 2.1 g
KOREAN PANCAKES (PA JUN)
Provided by Leslie Kaufman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 appetizer servings (3 pancakes)
Number Of Ingredients 9
Steps:
- For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
- For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
- In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.
- Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 928 milligrams, Sugar 1 gram, TransFat 0 grams
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.
Provided by Melissa Clark
Categories dinner, weekday, pancakes, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
- In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
- In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
- Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.
PAJEON (파 전 / SCALLION PANCAKES)
While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces.
Provided by Hooni Kim
Categories Dinner Pancake Green Onion/Scallion Pan-Fry Peanut Free Tree Nut Free Vegetarian
Yield Makes 4 or 5 pancakes
Number Of Ingredients 12
Steps:
- To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
- When you're ready to make the pancakes, line a sheet pan with paper towels and set aside. Place scallions in a medium bowl and fold in just enough cold batter to hold the scallions together.
- Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don't want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it's best to eat them right away.
- Cut each pancake into quarters and serve with small bowls of the Pajeon Sauce and ice-cold makgeolli (Korean rice wine).
KOREAN SIMPLY-SUPPER PAJUN PANCAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. My family and friends enjoy savory and spicy foods. My recipe for this delicious flavorful Korean Pancake has become one of our favorites, I often prepare this pancake for supper, lunch, brunch or even breakfast. It has wonderful delectable sausage, peppers, hoisin sauce flavors and the shinning star flavors of Simply Potatoes Steakhouse Seasoned Diced Potatoes takes this recipe to a new level of super delicious. Plus this recipe takes so little time to prepare and make.
Provided by bakingbrenda
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large 12-inch non-stick skillet over medium heat cook sausage and peppers until sausage is no longer pink in color and sausage and peppers are thoroughly cooked. Remove skillet from heat. Remove sausage and pepper mixture from skillet with a slotted spoon. Crumble cooked sausage into smaller pieces. Reserve sausage drippings in skillet; set aside.
- Place cooked crumbled sausage and pepper mixture in a large bowl. Reserve 1/4 cup hoisin sauce for garnish; set aside. Toss remaining 1/4 cup hoisin sauce into sausage and pepper mixture until coated well. Add in package of seasoned diced potatoes and combine until just blended with sausage, pepper and sauce mixture.
- Place sausage, pepper, sauce and potato mixture into sausage drippings evenly in bottom of large 12-inch skillet and over medium heat cook for 4 to 5 minutes, or until sausage, pepper and potato mixture is partially cooked, loosening edges and bottom when needed to prevent over browning. Turn partially cooked sausage, peppers, sauce and potato mixture onto other side in skillet and reduce heat to medium-low setting, carefully toss beaten eggs in to sausage, peppers, sauce and potato mixture until just blended. Cook an additional 4 to 5 minutes, or until sausage, pepper and potato pancake is cooked thoroughly, loosening edges and bottom if needed to prevent over browning. Remove from heat.
- Assemble and serve Korean pancake. Cut Korean pancake into 4 large even wedges. Place one wedge each onto 4 individual serving plates. With reserved 1/4 cup hoisin sauce, drizzle an even tablespoon hoisin sauce over top each wedge serving. Serve warm.
Nutrition Facts : Calories 470.7, Fat 34.8, SaturatedFat 11.3, Cholesterol 222.1, Sodium 1291.9, Carbohydrate 14.8, Fiber 1.1, Sugar 9.1, Protein 23
More about "korean simply supper pajun pancake sp5 food"
KOREAN PANCAKES (PAJEON) (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (40)Calories 218 per servingCategory Breakfast
HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) - KOREAN …
From koreanbapsang.com
10 BEST KOREAN PANCAKES - KIMCHIMARI
From kimchimari.com
KOREAN PANCAKES WITH SCALLIONS (PAJEON OR PA JUN)
From houseofnasheats.com
PAJEON RECIPE, KOREAN SPRING ONION (SCALLION) PANCAKE
From linsfood.com
VEGETABLE PANCAKE | KOREAN PANCAKE | PAJEON
From youtube.com
CRISPY KOREAN SEAFOOD PANCAKE - HAEMUL PAJEON
From wandercooks.com
KOREAN EGGLESS PANCAKE- YACHAEJEON - PAJEON - MY TASTY …
From mytastycurry.com
KOREAN SAVORY PANCAKES RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
EGGS RECIPE TIPS TO MAKE HOME AND FAMILY RECIPES - PAGE 399 OF …
From webetutorial.com
KOREAN SCALLION SEAFOOD PANCAKE WITH MINARI - KIMCHIMARI
From kimchimari.com
2 KOREAN SAVOURY PANCAKES: PAJEON AND KIMCHI-JEON (VEGAN RECIPES)
From thefoodietakesflight.com
KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) - OMNIVORE'S …
From omnivorescookbook.com
CRISPY PAJEON (파전), KOREAN GREEN ONION PANCAKE - ASSORTED EATS
From assortedeats.com
KOREAN SCALLOP PANCAKES: HAEMUL PAJUN | SIMPLE RECIPES
From winafood.blogspot.com
GAMJAJEON (POTATO PANCAKES) - KOREAN BAPSANG
From koreanbapsang.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
SEAFOOD PANCAKE, HAEMUL PAJEON (HAEMUL PAJUN RECIPE) | CRAZY …
From crazykoreancooking.com
KOREAN PANCAKES (PAJUN) - BIGOVEN.COM
From bigoven.com
KOREAN SIMPLY SUPPER PAJUN PANCAKE SP5 RECIPE - WEBETUTORIAL
From webetutorial.com
PAJEON: THE TRADITIONAL KOREAN PANCAKE — ABC KOREA
From abckorea.co
KOREAN SCALLOP PANCAKES: HAEMUL PAJUN - FOOD HEALTY
From foodhealty808.blogspot.com
KOREAN PANCAKES - PAJEON - RECIPESRUN
From recipesrun.com
PAJEON RECIPE (KOREAN SCALLION PANCAKE) - WHATS4EATS
From whats4eats.com
HOW TO MAKE SUPER CRISPY KOREAN PANCAKE: UPDATED RECIPE!
From straightupeats.com
VEGETABLE PAJEON (KOREAN SAVORY PANCAKES) - THE SPLENDID TABLE
From splendidtable.org
KOREAN PANCAKES: PAJUN (PAJEON) - RECIPE EASY DESSERT
From recipeeasydessert.blogspot.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
KOREAN PANCAKE DIPPING SAUCE RECIPE | MYRECIPES
From myrecipes.com
PAJEON - RECIPE REVIEW BY THE HUNGRY PINNER
From hungrypinner.com
RECIPE: KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN)
From nytimes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
THE SIMPLEST SAVOURY PANCAKE THAT DELIVERS BIG ON FLAVOUR - CBC
From cbc.ca
FOOD RECIPES - KOREAN PANCAKES: PAJUN (PAJEON) - A SPICY.
COOKING WITH SPICE MADAM - PAJUN - KOREAN VEGGIE PANCAKES
From youtube.com
PAJUN KOREAN PANCAKES (PAJEON) | A SPICY PERSPECTIVE | RECIPES, …
From pinterest.ca
PAJUN (KOREAN PANCAKES) - SOUPBELLY | KOREAN PANCAKE, FOOD, …
From pinterest.com
PAJEON: KOREAN SCALLION PANCAKE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
KOREAN PANCAKE RECIPE #ASPICYPERSPECTIVE #KOREANPANCAKES # ...
From pinterest.com
A LIST OF KOREAN SAVORY PANCAKES (JUN, JEON, CHUN)
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love