Craving some delicious and savory Korean pancakes? Look no further! This article features two amazing haemul pajeon recipes, also known as Korean seafood pancakes. These flavorful pancakes are packed with a variety of fresh seafood, combined with the aromatic bite of green onions (pajeon), all brought together in a crispy and satisfying batter. Whether you’re a seasoned haemul pajeon enthusiast or looking to try this iconic Korean dish for the first time, these two savory seafood pancake recipes will surely tantalize your taste buds. Get ready to experience the ultimate comfort food with these easy-to-follow guides to making perfect haemul pajeon!
Savory Shrimp and Vegetable Pancakes (Haemul Pajeon)
This recipe guides you through creating delicious and easy savory pancakes, known as Haemul Pajeon in Korean cuisine. These pancakes are packed with fresh vegetables and succulent shrimp, offering a satisfying and flavorful meal.
Ingredients
- 1 medium cucumber, cut into small strips
- 1 medium carrot, cut into small strips
- 1/2 cup milk
- Salt and pepper to taste
- Spanish Paprika
- 1 onion, chopped
- 1 large egg
- Shrimp (amount to your preference)
- 1/4 cup flour (for binding)
Instructions
-
Prepare the Vegetables: Begin by cutting the cucumber and carrots into small, thin strips. This will ensure they cook evenly and integrate well into the pancake batter.
-
Combine the Ingredients: In a bowl, whisk together the egg, milk, shrimp, salt, pepper, carrots, cucumber, flour, chopped onion, and paprika. Mix well to ensure all the ingredients are evenly distributed.
-
Cook the Pancakes: Heat vegetable oil in a pan over medium heat. Form the batter into patty-like shapes and carefully place them in the hot oil. Fry for approximately 3 minutes per side, or until golden brown and cooked through.
-
Serve: Serve the hot, crispy shrimp and vegetable pancakes immediately with a side of steamed rice for a complete and satisfying meal.
Crispy Haemul Pajeon (Korean Seafood Pancake)
This recipe guides you through making a delicious and crispy Haemul Pajeon, a savory Korean pancake packed with seafood, scallions, and a hint of chili. It’s perfect as an appetizer or a light meal.
Ingredients
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/2 tsp gochugaru (Korean chili flakes)
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 spring onion, thinly sliced
Pancake:
- 75g potato starch
- 75g all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 240ml ice cold water
- 150g prawns
- 200g thinly sliced squid, tentacles separated and quartered
- 2 spring onions, thinly sliced
- 1 Korean green chili, seeded and sliced
- 1/4 cup peanut oil
Instructions
-
Prepare the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, gochugaru, sesame oil, toasted sesame seeds, and sliced spring onion. Set aside.
-
Make the Pancake Batter: In a mixing bowl, combine the potato starch, all-purpose flour, salt, and baking powder. Gradually whisk in the ice-cold water until a smooth batter forms.
-
Combine Batter and Seafood: Gently fold in the prawns, squid, sliced spring onions, and chili into the batter. Let the mixture rest while you heat the oil.
-
Cook the Pancake: Heat 2 tablespoons of peanut oil in a large pan over medium-high heat. Once hot, pour half of the batter into the pan. Quickly spread the batter evenly using the back of a spoon to form a thin pancake.
-
Fry to Perfection: Cook for about 5 minutes per side, or until golden brown and crispy around the edges.
-
Serve: Cut the pancake into 8 wedges and serve immediately with the dipping sauce.
-
Repeat: Repeat steps 4 and 5 with the remaining batter and oil.
History of Haemul Pajeon
Pinpointing the exact origin of Haemul Pajeon is difficult, as its roots are intertwined with the broader history of Korean pancakes, or jeon. Jeon have been a part of Korean cuisine for centuries, likely originating as simple, readily available food sources.
While the precise emergence of seafood pajeon remains unclear, it’s believed to have evolved from simpler pajeon (scallion pancakes). The addition of seafood likely occurred as coastal communities sought to incorporate readily available ingredients into their diets. This resourcefulness transformed the basic pajeon into the flavorful and protein-rich Haemul Pajeon we know today.
Over time, Haemul Pajeon’s popularity grew, becoming a beloved dish across Korea. The specific types of seafood used often vary based on regional availability and preferences, showcasing the dish’s adaptability and enduring appeal.
Nutritional Content and Benefits of Haemul Pajeon
Haemul Pajeon, while undeniably delicious, also offers a good source of nutrients thanks to its diverse ingredients. The seafood component, which often includes shrimp, squid, mussels, or oysters, provides protein, omega-3 fatty acids, and essential minerals like zinc and iron. These contribute to muscle building, heart health, and immune function.
The pajeon batter, primarily made from flour and eggs, provides carbohydrates for energy. The addition of scallions, or other vegetables like carrots and onions, offers vitamins, minerals, and antioxidants. Scallions, in particular, are a good source of vitamin K and vitamin C.
It’s important to note that the nutritional content can vary based on the specific recipe and ingredients used. For example, the type of oil used for frying significantly impacts the fat content. Using less oil or opting for a healthier oil can make Haemul Pajeon a more nutritious choice.
While Haemul Pajeon contributes valuable nutrients, it should be enjoyed in moderation as part of a balanced diet. The dish can be relatively high in sodium and calories, especially depending on the dipping sauce used.
Tips for Choosing Quality Seafood
Selecting fresh, high-quality seafood is crucial for a delicious haemul pajeon. Look for seafood that smells fresh and clean, like the ocean, not fishy or overly strong. Avoid anything with a slimy texture or discoloration.
For fish, check for clear, bright eyes and firm flesh that springs back when pressed gently. The gills should be bright red or pink. Shellfish should have a tightly closed shell or, if shucked, a plump and moist appearance. Squid and octopus should have firm, shiny skin.
If buying frozen seafood, ensure the packaging is intact and the product is solidly frozen. Thaw seafood safely in the refrigerator, never at room temperature, and use it promptly once thawed.
Whenever possible, choose sustainably sourced seafood to support responsible fishing practices. Your local fishmonger can be a valuable resource for information on sourcing and freshness. Don’t hesitate to ask questions – they’re the experts!