Seafood Pancakes Haemul Pajeon 해물파전
When I was little, sometimes we’d have these savory Korean pancakes for breakfast and boy was it difficult to explain to my friends that these were thin and crispy, filled with vegetables or seafood, not the fluffy variety where golden stacks required sticky syrup. I hope that despite being unconventional, you’ll give these glorious crispy bits a try. The edges brown as it sputters in its drizzle of oil and the seafood swells up as the green onions spread their mild aroma around in the pan. Each mouthful lends you a bite of this, that, and more.
- 2 c unbleached all purpose flour
- ½ c rice flour (not sweet rice)
- 1¼ ts fine salt
- 2¼ c cold filtered water
- 1½ c seafood of your choice
- 3 chopped green onions
- ¼ c soy sauce
- 2 ts toasted sesame seeds
- 2 ts sesame oil
- ½ ts minced garlic
- 1 chopped green onion
- 1 ts red pepper flakes
- 1 ts vinegar
- In a bowl, sift together your dry ingredients. Begin whisking in your water.
- Fold in your seafood and green onions.
- In a hot pan with at least 1 tb of peanut/canola/veggie oil, fry your pancakes individually and flip only once when it achieves a golden brown color.
- For the dipping sauce, bring all your ingredients together and stir.
Your Squishy Monster ^.~