KOREAN SEAFOOD PANCAKE CALORIES RECIPES

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HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE) RECIPE | ALLRECIPES



Haemul Pajeon (Korean Seafood Pancake) Recipe | Allrecipes image

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

Categories     World Cuisine    Asian    Korean    Main Dishes

Total Time 29 minutes

Prep Time 15 minutes

Cook Time 14 minutes

Yield 2 large pancakes

Number Of Ingredients 15

3 cups frozen seafood mix (such as shrimp, oysters, clams, squid)
2 cups water
2 cups all-purpose flour
1 bunch scallions, cut into 2-inch pieces
2 eggs
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
3 tablespoons soy sauce
1 scallion, thinly sliced
1?½ teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
½ teaspoon gochugaru (Korean red pepper flakes)
½ teaspoon sesame seeds

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, CarbohydrateContent 36.6 g, CholesterolContent 186.8 mg, FatContent 6.1 g, FiberContent 2.3 g, ProteinContent 21.1 g, SaturatedFatContent 1.2 g, SodiumContent 655.7 mg, SugarContent 2.1 g

EASY KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON) - COOKERRU



Easy Korean Seafood Pancake (Haemul Pajeon) - Cookerru image

Korean Seafood Pancake (Haemul Pajeon) is a popular Korean dish packed with scallions and a delicious assortment of seafood. This easy recipe calls for simple ingredients to make the best savory pancake in less than 15 minutes. Truly a burst of umami in every bite!

Provided by Elle | Cookerru

Categories     Appetizer    Lunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 15

1/2 cup Korean pancake mix (Buchimgaru)
1/2 cup Korean tempura mix (Twigimgaru)
1 cup water (ice cold)
100 g calamari rings (cut into bite-sized pieces)
100 g small shrimp (peeled and deveined)
salt and pepper (to taste)
1 bunch green onions or scallions (cut in thirds lengthwise and crosswise (please see image in the instructions below for reference!))
1 Korean red chili pepper (Hong-gochu) (optional)
3-4 tbsp cooking oil (add more if needed)
2 tbsp soy sauce
1 tbsp white vinegar
1 tbsp water
1 tsp minced garlic
1 tsp Gochugaru (Korean chili pepper flakes)
1 tsp sugar

Steps:

  • Prepare the dipping sauce by mixing the sauce ingredients in a small bowl.
  • Prepare the seafood by thawing in cold water if frozen. Drain excess water and season with salt and pepper. Cut scallions length and crosswise (see image for reference) and slice the red chili pepper if using.
  • In a medium bowl, add equal parts of Korean pancake mix and tempura mix. Add in ice-cold water and mix well. The batter should be thin and runny. Add in the prepared seafood and mix until just combined.
  • Heat 3-4 tablespoons of oil in a non-stick pan over medium-high heat. Ladle 1/2 of the mixture onto the pan and spread it evenly using the ladle. Arrange half of the sliced red chili pepper on top (optional).
  • Use a large spatula to lift the edge of the pancake, and flip promptly when the bottom is golden brown. Add a bit more oil around the edges if preferred, and cook until golden brown, about 3-4 minutes. Repeat the process for the second pancake.
  • Cut into bite-sized pieces and serve warm with the dipping sauce!

Nutrition Facts : Calories 295 kcal, ServingSize 1 serving

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