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Seafood scallion pancake (Hae mul pa jeon)

Even though I am a professional chef, I like to think that I am not picky about food. I am open to every cuisine and like to try everything once, no matter how displeasing the smell (stinky tofu anyone?), or unusual the appearance. Once in a while, I get random cravings like the time I wanted specifically potato in my meal or fresh bell peppers. This time, my craving was leaning towards the Korean seafood scallion pancake. This is a side dish that I haven’t had in at least 2 years, one that I never was too crazy about, and one that I had never craved before. For some reason, I found myself searching for a restaurant that prepared these crispy pancakes. I successfully found a Korean restaurant in Koreatown, Los Angeles, and had the best seafood scallion pancake I have ever tasted. Sometimes having these crazy cravings can be a good thing! The pancake was so delicious, I was determined to replicate it in my own kitchen. Serve it with a dipping sauce and these are just heavenly!

seafood scallion pancake

seafood scallion pancake

seafood scallion pancake

Seafood scallion pancake (hae mul pa jeon)
Yields 4
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Total Time
30 min
Total Time
30 min
282 calories
40 g
76 g
5 g
17 g
1 g
387 g
1549 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
387g
Yields
4
Amount Per Serving
Calories 282
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 76mg
25%
Sodium 1549mg
65%
Total Carbohydrates 40g
13%
Dietary Fiber 3g
10%
Sugars 2g
Protein 17g
Vitamin A
13%
Vitamin C
59%
Calcium
12%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pancakes
  1. 2 cups water
  2. 2 tbsp rice wine
  3. 1 cup mixed seafood (shrimp, oyster, mussels, calamari)
  4. 10 scallions, cut into 2 inch sticks
  5. 1 cup all-purpose flour
  6. 1/4 cup rice flour
  7. 1 tbsp corn starch
  8. 1 tsp baking powder
  9. 2 cloves garlic, minced
  10. 1 egg
  11. 1 tsp salt
  12. 1/2 tsp black pepper
  13. 1 1/2 cups water
Dipping sauce
  1. 1/4 cup soy sauce
  2. 2 tbsp rice vinegar
  3. 1 Thai chili, finely chopped
  4. 1/2 scallion, chopped
Instructions
  1. Combine dipping sauce and set aside.
  2. Combine 2 cups water with 2 tbsp rice wine in a medium pot. Bring to a boil. Blanch the seafood until cooked, about 30 seconds. Drain well.
  3. Mix together all-purpose flour - salt and pepper. Slowly add the 1 1/2 cups water and whisk until the batter comes together. The batter should have a thin consistency, thinner like regular American pancake batter. Mix in the blanched seafood and cut scallions.
  4. Heat a non-stick pan or cast-iron pan over medium-high heat. When the pan starts to smoke, add enough oil to coat the bottom of the pan. Ladle 1/4 of the batter onto the pan, spreading the batter to make one even layer. Cook until the bottom is crisp and golden brown, about 2 minutes. Flip and cook on the other side until crisp and golden brown. Remove and keep warm while preparing the remaining pancakes.
  5. Serve hot with dipping sauce.
beta
calories
282
fat
5g
protein
17g
carbs
40g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

The secret to the perfect seafood scallion pancake is making is crispy. How can this be achieved? Through a combination of the right consistency batter, a hot pan, and plenty of oil. 

Unlike American breakfast pancakes, you want the batter to have a thin consistency, almost watery-like. Don’t worry about the pancakes losing shape while cooking; the baking powder and flour will act to form the pancakes. 

You can choose to add shrimp, mussels, oysters and calamari to the pancake or just two of the four or maybe just shrimp – the choice is up to you!

seafood scallion pancake

Make sure to use a non-stick or cast iron pan when cooking these pancakes. The cast-iron will help develop a nice crust on the bottom while the non-stick will help make it easier to flip the pancakes. Wait until the pan is almost smoking before you add a generous coating of oil. Ladle in the batter and let the pancake crisp up and turn golden brown before flipping. You should be able to see tiny bubbles forming on the surface. Flip and cook until golden. 

To ensure that every pancake is golden brown, add enough oil before cooking the next batch. 

seafood scallion pancake

Traditionally, these seafood scallion pancakes are enjoyed with a cold glass of rice beer called Makgeolli. Rice beer or not, the pancakes are delicious as a side dish to any of your Korean meals. Heck, I can eat this as the main meal! Make a large batch and freeze half for next time – if they even last that long!

seafood scallion pancake

 

 

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Comments: 3

  1. Stephanie 07/11/2014 at 5:35 pm Reply

    OMG. I’m feeling really hungry all of a sudden O__O Thanks for sharing the recipe! Btw, what was the Korean restaurant you went to? I’ve been to Koreatown quite a few times. Maybe I’ve been there too!

    • cma0425 07/11/2014 at 8:33 pm Reply

      The restaurant is called Jun won. They’re known for the braised black cod – which was delicious! – but the pancake was really good too.

      • Stephanie 07/12/2014 at 2:37 pm Reply

        Thanks! I actually haven’t been there before, but I just yelped it and the food looks really good! I’ll definitely check it out when I’m back in LA in September! :D

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