Recipe for Haemul Pa Jeon (해물파전) - Seafood Scallion Pancakes

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Yield:
  • About 2 Dozen 4-5 inch Pancakes
Time:
  • Preparation:
  • Cooking:
  • Waiting:
HSPRS_RECIPE_SOCIAL

Ingredients

Dry Mix:

  • 56g (⅓-cup) Rice Flour
  • 285g (2¼ cup) Unbleached All-Purpose Flour
  • 65g (½-cup) Corn Starch
  • 9g (2t) Baking Powder
  • 8g (½T) Beef, Chicken, or Veggie Bouillon
  • 8g (2t) Granulated Sugar
  • 6g (2t) Garlic Powder
  • 5g (2t) Onion Powder
  • 2g (1t) Ground Ginger

Vegetable Mix:

  • 3 large Scallions
  • ½ medium Onion
  • 250g (roughly 2-2½ cups) Garlic Chives, or Garlic Chive Flowers
  • 6g (2t) Garlic, minced

Liquid:

  • 600g (about 2½ cups) Cold Water

Seafood Medley:

  • 175g (about 6oz) Mixed Seafood

Dipping Sauce:

  • 64g (¼-cup) Soy Sauce
  • 30g (2T) Rice Vinegar
  • 1 small Scallion, chopped
  • 2g (1t) Red Pepper Flakes

Procedure

  • Take a small pan, and lightly toast the rice flour, about 5 minutes, on low flame.
  • In a large bowl, mix all of the dry ingredients together. Set aside.
  • Wash, trim, and cut the scallions to 2 inches in length. Do the same for the garlic chives, remembering to trim and remove the fibrous ends (about 2 inches up from the base). Slice the onion into ¼-inch thickness. Add all the cut greens into a large bowl with the minced garlic. Set aside.
  • In a small bowl, wash the mixed seafood under cold running water and drain.
  • Empty the dry ingredients into the vegetable bowl, roughly stir together, then pour all of the water into the vegetable and flour bowl. Mix well, but do not overmix.
  • Add the seafood medley and mix just until evenly distributed. Let the batter sit for about 10-15 minutes to allow for even hydration.
  • Make the dipping sauce by mixing all of the ingredients together. Set aside.
  • In a large fry pan, add enough vegetable oil to cover the bottom, about a ½-tablespoon. At medium flame, fry the pancakes until nice and golden brown, about 2-3 minutes on each side.
  • Fan them out onto a large plate or wire cooling rack to prevent soggy pancakes.
  • Enjoy eating them hot with the dipping sauce!

*Bunny Wisdom*

  • Don't be pressured to make a full batch of two dozen scallion pancakes. You can easily cut this recipe in half.
  • My hubby and I make a large amount, and cool, package, and freeze them for later consumption. To re-heat: microwave, pan-fry, or bake on a cookie sheet with parchment paper.
  • Additionally, the pancakes can be made larger than the 5-inch size, perfect for sharing with friends and family.
  • We lightly toast the rice flour to give the pancakes a nice flavor.
  • Korean pancake mix is readily available in Korean grocery stores. Instead of my dry mix, you can substitute about 440g (3½ cups) of pancake mix.
  • I like my pancakes to have a lot of filling, but you are definitely welcome to add less greens. The above measurements for the vegetables are just a guideline. You can choose to add only scallions or only chives, although having a good mix makes the pancakes tastier.
  • The seafood medley is optional. My mom still makes these without seafood and adds sliced green chilies or thinly sliced zucchini.
  • If the batter looks thick (it should be slightly thinner than buttermilk pancake batter), add a splash of water. Conversely, if it's too thin, add some all-purpose flour or Korean pancake mix.
  • To speed up the process, use a non-stick griddle; utilize the space and make a few scallion pancakes at a time.
  • Add a teaspoon of minced ginger or some chopped onion into the dipping sauce to give it a different flavor.

Nutrition Facts

12 servings per recipe
Serving size 2 pancakes with sauce (138g)
Amount per servingCalories
143
% Daily Value*
  • Total Fat 0.8g1%
    • Saturated Fat 0.2g1%
    • Trans Fat 0g
    • Unsaturated Fat 0.4g
      • Polyunsaturated Fat 0.3g
      • Monounsaturated Fat 0.1g
  • Cholesterol 14mg4.7%
  • Sodium 666mg29%
  • Total Carbohydrate 27.5g10%
    • Dietary Fiber 1.7g6.1%
    • Total Sugars 1.6g
      • Includes 0.5g Added Sugars1%
  • Protein 6.2g12.4%
  • Vitamin A 62µg4.1%
  • Vitamin C 14mg23.3%
  • Vitamin D 0µg0%
  • Calcium 95mg9.5%
  • Iron 1mg5.6%
  • Potassium 184mg5.3%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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