Haemul pajeon, Korean seafood pancakes

For the past few months, I have been very interested in Korean cuisine. It is a cuisine that we still know little about and which is really very interesting.
Among the essentials, there is of course kimchi. This fermented and spicy cabbage can be bought ready-made, but it is also very easy to make. I try to always have some in my fridge. I finally took pictures of its preparation, so I will be able to give you the recipe very soon.
The best known dishes are Korean barbecue, with meat marinated in bulgogi sauce, kimchi bokkeumbap, fried rice with kimchi, bibimbap, a delicious bowl of rice mixed with a multitude of vegetables or even japchae, an amazing dish made from sweet potato noodles. We have tested a number of these dishes and each time it is a treat for the taste buds.
I will share the recipes on occasion.

The pajeon I’m talking about today are also a classic of Korean cuisine. They are also found under the name jeon. For the anecdote, the Koreans say that they are the pancakes of the rainy days, because their crackling at the time of cooking echoes the rain which falls.
These last few days, I really fell in love with these little pancakes and I have already prepared them several times. As there are many possible toppings, you can make them very often, especially since the recipe is extremely simple.
With seafood, we talk about haemul pajeon. We love! But you can also make them with kimchi, zucchini, spring onions or even as Flowith vegetables.
These little patties are a real treat, especially dipped in a spicy sauce made from soy sauce and chilli.

haemul pajeon:

250g of flour
1 level tsp baking powder
250g very cold sparkling water
1 egg
salt
200 g seafood (Escalation)
3 fresh onions
2 tbsp soy sauce
1 tbsp cider vinegar
1 to 2 tsp Korean dried chilli (goghugaru)
sesame
sunflower oil

Allow the seafood to thaw, then roughly chop.
Cut the fresh, white and green onions into sections.

Mix flour, baking powder, salt, egg and water.
Add seafood and onions. Mix well.

For the sauce, mix the soy sauce, vinegar, chilli and sesame.

Heat a little oil in a pancake pan.
Pour the equivalent of a tablespoon into each cell.
Allow to fry before flipping the patties. As the oil is absorbed, add a little.
The patties should be golden brown and crispy.
Do this until the dough is used up.

Pass the patties on a paper towel.
Serve immediately with sauce and cooked sushi rice.



Finally: my bible for Korean cuisine is K Food by Da-Hae and Gareth West. The recipes and explanations are perfect.


You can do without a pancake pan and make two large pancakes.


Of course, Korean cuisine has its special ingredients. Gochugaru, dried chilli powder is one of them. It is easily found in Asian grocery stores. Otherwise, you can replace it with a bird’s eye chili.


Another must-have ingredient is gochujang. It is a paste made from fermented soy and chilli. The taste is very particular and I love it. Again, it is easily found in Asian grocery stores.
I tried replacing the chili powder in the sauce with this paste. This is delicious!


I used Ayam soy sauce. It’s a brand that I really like. Unfortunately I can hardly find it near my home. I am therefore delighted when parcels are sent to me, especially since the range of products is very wide.
To celebrate the 125th anniversary of the brand, a competition is organised. The gift is a dream, because it is a culinary trip to Singapore for 2. All information is here.

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