My war cry for the savory pancake continues. Crispy lacey edges, generous amounts of filling, and how even eating several still leaves you feeling light and energized afterward.
This is the Korean take on the O-Chien oyster pancake of HK origin. I do believe every culture tends to come to the same universal conclusions over time when it comes to food.
Adapted from Maangchi.
Haemul-pajeon (해물파전)
Prep & Cook: 45 minutes
Seafood Pancake:
- 5 – 10 shrimp, deveined and chopped roughly
- 1 pkg squid, sliced into 1/2″ chunks
- 5 fish tofu, each sliced once lengthwise and then four times crosswise
- 2 zucchini shredded on the box grater
- 1 carrot shredded “”
- 10 scallions: greens chopped finely and whites split lengthwise in half
- 1/2 cup flour
- 1/2 cup corn starch
- 1 egg
- 1 cup water
- a splash of fish sauce
- salt and black pepper to taste
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tbsp sesame oil
- 1 tbsp gochugaru
Directions:
Combine pancake ingredients until a loose paste forms.
Pour a generous (3 tbsp+) amount of oil in a nonstick pan on medium-low heat. A hand placed a few inches above the pan should be warm.
Here, you can customize the size of the pancake— three or four mini cakes or one big sprawling pancake. I prefer the latter as it tends to get crispier.
3 to 4 minutes on the first side, 1 to 2 minutes on the second. Add more oil if the pan is dry.
Plate on a stack of dry paper towels to absorb excess grease.
Serve with dipping sauce.
Tips:
These pancakes once cooked store well in the fridge for a few days in an airtight container. To reheat, air-fry or toaster will yield the best results.
If you made too much product to finish in one meal, you’d best keep the shredded veg and seafood dry. The flour and starch will hydrate in the fridge if left overnight, leaving you with a gooey pancake in the morning. A fresh batter is crucial.