Please register to access this content.
To continue viewing the content you love, please sign in or create a new account
Dismiss
This content is for our paying subscribers only

Food Cooking and Cuisines

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
Ingredients

    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

Ingredient Substitution Guide

METHOD

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

Tell us more about your favourite dishes or recipes at food@gulfnews.com

Advertisement