Haemul Pajeon or Korean seafood pancake
A favourite Korean snack, this recipe skips the scallion to combine seafood with capsicums
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 2 |
200g buchim garu (Korean ready-made pancake mix) or flour
300ml water
1 tbsp oil
80g spring onions, chopped
100g assorted seafood
1 tsp finely sliced red capsicum
1 tsp finely sliced green capsicum
2 eggs, whisked
1½ tbsp chilli soy sauce
Shredded spring onions and baby lettuce, to serve
1. Mix the buchim garu or flour with water until you get a thick, creamy consistency.
2. Heat the oil in a pan and saute the spring onions before adding the flour mixture.
3. Add the seafood and capsicums and cook the one side of the pancake.
4. Next, add the eggs and turn the pancake over. Cook until it turns golden on each side.
5. Slice the pancake into squares. Drizzle with chilli soy sauce, garnish with shredded spring onions and baby lettuce and serve.
Recipe courtesy: Kim Do Hyeong, Chef de Cuisine, Asiana Hotel Dubai
Image courtesy: Greg Grytchenko
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