Korean Seafood Scallion Pancakes
Korean Seafood Scallion Pancakes, known as Pajeon, are a delightful savory dish that combines the vibrant flavors of fresh scallions and a medley of seafood. This dish is perfect for any time of day, whether enjoyed as a hearty breakfast, a light lunch, or a tasty appetizer during a casual gathering. Traditionally paired with makgeolli, a sweet Korean rice wine, Pajeon is often enjoyed on rainy days in pubs, making it a social dish that brings friends together. With a crispy exterior and soft interior, these pancakes are not only delicious but also visually appealing, making them a favorite for all ages.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Small Green Onions
100g (Trimmed and cut into 4-inch lengths)
Scallions
50g (Trimmed and cut into 4-inch lengths)
Clams
1/3 cup (Washed and sliced)
Oysters
1/2 cup (Washed and sliced)
Hard-Shelled Mussels
1/2 cup (Washed and sliced)
Vegetable Oil
4 tablespoons (For frying)
All-Purpose Flour
1 1/2 cups (For batter)
Rice Flour
1/2 cup (For batter)
Egg
1 (Beaten)
Water
2 cups (For batter)
Soy Sauce
4 tablespoons (For dipping sauce)
Vinegar
2 tablespoons (For dipping sauce)
Red Pepper Powder
2 teaspoons (For dipping sauce)
Chopped Green Onion
1 tablespoon (For dipping sauce)
Minced Garlic
1/2 tablespoon
Sesame Seeds
2 teaspoons (For garnish)
Sesame Oil
2 teaspoons (For batter)
Sugar
1 teaspoon (For batter)
Instructions
1
Begin by trimming the small green onions and scallions, then cut them into 4-inch lengths. Rinse the oysters, clams, and hard-shelled mussels in a brine solution made from 5 cups of water and 1 teaspoon of salt. Drain well on a wicker tray.
2
Carefully slice the oysters, clams, and hard-shelled mussels into bite-sized pieces.
3
In a mixing bowl, combine the all-purpose flour, rice flour, water, beaten egg, sugar, and sesame oil to create a light and smooth batter. Mix half of the chopped seafood into this batter.
4
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over low heat. Arrange the green onions and scallions in the pan, lying parallel to each other.
5
Ladle a generous scoop of the batter over the green onions and scallions, ensuring they are evenly covered. Allow the pancake to cook until it starts to set and the edges turn slightly crispy.
6
Sprinkle the remaining seafood on top of the pancake. If necessary, use another scoop of batter to cover the seafood gently. Cook until the bottom side is a beautiful golden brown.
7
Carefully flip the pancake and continue frying until the other side is also golden brown and crisp. Adjust the heat as needed to prevent burning.
8
Once cooked, remove from the skillet and serve hot, paired with a dipping sauce made from soy sauce, vinegar, minced garlic, red pepper powder, chopped green onions, and sesame seeds.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Korean Pajeon?
Pajeon is a traditional Korean savory pancake made primarily with scallions and often includes seafood.
What types of seafood are used in this recipe?
This recipe calls for a medley of clams, oysters, and hard-shelled mussels.
How should the green onions and scallions be prepared?
They should be trimmed and cut into 4-inch lengths before cooking.
What is the purpose of the brine solution mentioned in the instructions?
The brine, made from 5 cups of water and 1 teaspoon of salt, is used to properly rinse the clams, oysters, and mussels.
What ingredients make up the pancake batter?
The batter consists of all-purpose flour, rice flour, water, a beaten egg, sugar, and sesame oil.
Why is rice flour included in the batter?
Rice flour helps create a light, smooth batter that contributes to a crispy exterior.
Is there a vegan option for this dish?
Yes, the tags indicate a vegan option is available, which would typically involve omitting the egg and seafood.
What is the recommended heat setting for frying Pajeon?
The pancake should be started on low heat in a non-stick skillet to ensure it cooks evenly without burning.
How do you arrange the onions in the pan?
The green onions and scallions should be arranged lying parallel to each other in the skillet.
When should the seafood be added during the cooking process?
Half of the seafood is mixed into the batter, and the remaining half is sprinkled on top of the pancake while it is cooking.
What is the desired texture of a Korean Seafood Scallion Pancake?
The pancake should have a crispy exterior and a soft interior.
What color should the pancake be when it is finished?
It should be fried until both sides are a beautiful golden brown.
What traditional drink is often paired with Pajeon?
It is traditionally paired with makgeolli, which is a sweet Korean rice wine.
In what type of weather is Pajeon traditionally enjoyed in Korea?
It is a popular dish to enjoy on rainy days, often in local pubs.
What ingredients are in the dipping sauce?
The sauce includes soy sauce, vinegar, minced garlic, red pepper powder, chopped green onions, and sesame seeds.
How much vegetable oil is needed for frying?
The recipe uses 4 tablespoons of vegetable oil for frying.
What is the ratio of all-purpose flour to rice flour?
The recipe uses 1 1/2 cups of all-purpose flour and 1/2 cup of rice flour.
How much water is required for the batter?
Two cups of water are used to create the pancake batter.
What size should the seafood be sliced into?
The oysters, clams, and mussels should be sliced into bite-sized pieces.
Is sugar used in the batter?
Yes, one teaspoon of sugar is added to the batter mix.
How many eggs are needed for this recipe?
The recipe requires one beaten egg for the batter.
How much sesame oil is added to the batter?
Two teaspoons of sesame oil are mixed into the batter for flavor.
What is the serving suggestion for Pajeon?
It should be served hot and paired with the prepared dipping sauce.
Can this dish be served as an appetizer?
Yes, it is suitable as a hearty breakfast, a light lunch, or a tasty appetizer.
How much soy sauce is used for the dipping sauce?
Four tablespoons of soy sauce are used as the base for the dipping sauce.
Is red pepper powder used in the pancake?
No, the red pepper powder is used in the dipping sauce, not the pancake itself.
What kind of mussels should be purchased?
The recipe specifically mentions using hard-shelled mussels.
What is the total count of ingredients for this recipe?
There are 18 ingredients used in total for the pancake and the sauce.
How much vinegar is in the sauce?
Two tablespoons of vinegar are used in the dipping sauce.
What is the garnish for the dipping sauce?
Two teaspoons of sesame seeds are used as a garnish.