Recipe for Haemul Pa Jeon (해물파전) - Seafood Scallion Pancakes
© 2015 Kotokami LLC
https://www.everybunnyeats.com/
https://www.everybunnyeats.com/
Yield:
- About 2 Dozen 4-5 inch Pancakes
Time:
- Preparation:
- Cooking:
- Waiting:
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.