Seafood Green Onion Pancakes (해물파전, Hamul Pajeon), and Korea Style Book Giveaway

Seafood Green Onion PancakesThe month of July in Korea is known for the rainy season. The monsoon climate dwells in the entire Korean peninsular. It is wet, humid, and somewhat unpleasant. I remember my mother often heat up the floor (We had one of those traditional Korean floors that heats up) in the month of July just to cut off the humidity.

Koreans enjoy greasy savory pancakes when the weather is rainy. It must be something in our body that craves greasy-fatty food when the weather goes under the radar. One of the most popular savory pancakes has to be the Seafood Green Onion Pancakes ( 해물파전, Haemul Pajeon). I have posted similar versions of Seafood Pancakes and Green Onion Pancakes

Today I will share another version that is famous. It came from Donglae(동래) area in Pusan(부산) where the pancake is popular among the locals and tourists.

 

Green Onion Pancakes with SeafoodThe recipe itself if fairly similar but it has an addition of rice flour that brings a little different texture.

Pair with the irresistible dipping sauce, you will find the greatest comfort when the weather drags you down, and even your daily stress will be washed away as you savor the pancakes.

 

Make your dipping sauce first. Just mix all the ingredient in the recipe below.

 

You will need these two types of flour: Korean savory pancake mix and the rice flour.

 

Combine the flours and add ice water. The ratio is hard to nail down but as long as it has a consistency of western pancake batter, you are good to go.

Tip: Do not over mix. It will develop the gluten in the flour and makes your pancake tougher. Just mix until combined.

 

Heat 1 tablespoon of oil in a skillet over med-low heat, lay your green onion (They are cut to fit in the skillet). Fill the sides with shorter pieces.

 

Drizzle the pancake batter just to barely cover. Shake a little so the batter can sip thorough the cracks to stabilize the pancakes .

 

Korean seafood pancakesScatter the seafood mixture. Fresh seafood would be the best but I use the frozen seafood mixture that has been thawed.

 

Hamool pajeon Drizzle slightly beaten egg over, and let it cook for 3-4 minutes. When the edges of the pancake seems slightly golden and dry, you will flip this pancake!

 

Donglae PajeonGood luck on the flipping!

 

Let this cook another 3-4 minutes. You will need to add more oil to create crisp texture on the crust. More the grease, crispier the texture!

Did I ever say this is the ultimate healthy food? Nope!

 

Green Onion Seafood PancakesCut the pancake with a pizza cutter to a desired size and serve when it is hot. Korean pancakes have to be eaten when they are sizzling hot.
Now here is a good news!

 

Korea StyleI have a beautiful book called Korea Style. It has loads of eye catching design elements of Korean influenced interior design, decoration idea, architectural details, and much more. The book itself is inspirational and makes a great decor on your coffee table, console table, and even serves as a conversational piece to talk about the simple yet charming Korean life style.

 

Korea Style book I am going to giveaway 3 books and hope you get to challenge to receive one. All you need to do is to go to my facebook fan page and click the likes, then answer this question in the comment form below.

The question is: “Name one Korean food that you want to know how to make!”

This giveaway will close in Aug 5th. Three lucky persons will be selected and receive the book from the Turtle Publishing.

Good Luck and enjoy the recipe!

 

BK-Lg signature

 

UPDATE: The giveaway is officially closed as of Aug 6th. 3 lucky winner has been chosen and they will hear from the Turtle publishing regarding the shipping address. Thank you all for participating!

Seafood Green Onion Pancakes

4.7 from 9 reviews
Seafood Green Onion Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Korean
Serves: 3-6
Ingredients
  • ¾ cup Korean Pancake Mix
  • 1 cup + 2-3 tablespoon rice flour ¾ cup ice water
  • 3 bunches green onion, cut to fit in the skillet
  • two handful of mixed seafood (shrimp, squid, mussel, etc) cut into bite size pieces
  • 3 eggs slightly beaten
  • grape seed oil for fyring
Dipping sauce
  • 3 tablespoon soy sauce
  • 1½ tablespoon vinegar
  • 1-2 teaspoon Korean chili flakes
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon finely chopped green onion
Instructions
  1. Combine flours and add icy cold water to mix. Mix just until the batter is moistened. Adjust the amount of water for the batter to mimic the consistency of western pancake batter.
  2. Place a skillet over medium-low heat, add 1 tablespoon of oil, place the green onions to fit entire skillet and fill the sides with shorter pieces of green onion.
  3. Pour the batter to just barely cover. Shake the pan a little so the batter can sip though the bottom to stabilize the green onion. Scatter the seafood pieces, and drizzle ⅓ of the slightly beaten eggs.
  4. Fry the pancakes for 3-4 minutes on each side adding a little more oil, Flip to the other side and continue to cook for another 3 minutes, adding more oil if necessary.
  5. Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the dipping sauce
  6. For the dipping sauce, combine all the ingredients and mix well.

 

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Comments

  1. seonghuhn says

    I liked your FB page. And the Korean food I want to know how to make is kalbi that is tender and not chewy.

  2. Christine says

    The Korean dish I would love to learn how to make is Doenjang-jjigae. I order almost every time I go to a Tofu house restaurant especially in the winter time.

  3. c says

    What kind of vinegar did you use in your dipping sauce???
    My Non-Guilty pleasure to make is bulgogi!!! Yummmm…..

  4. H Nguyen says

    I have like your web site from the beginning and I would like learn how to make the authentic dry radish kimchee and anchovy side dish. Thanks!
    By the way, I’ve try many of your recipes from the Kimchee tutorial and your baking section. I can “master” the Kimchee now but still look it up every time I make them. Best of all, families and friends (including my Korean friends) like my Kimchee. Your baking also easy to follow since I am not an expertise in baking so thank you!
    Last but not least, I also I the fact that you don’t have many of those”sponsorship” recipes as many other sites did :)

  5. Quincy Jun says

    Already liked your facebook page :) I would like to know how to make Korean Sausages Soup (Sundaeguk).

    • Mary Carol Cousins says

      My page had an error so I submitted comments one time too many and don’t know how to erase one! SO please feel free to delete one of my comments so that it will be fair for the giveaway! Sorry! :)

  6. says

    I remember my grandpa making these…he didn’t use rice flour… just regular… also my grandma called your ‘dipping sauce’ : ‘manojahng’…..that';s my phonetic spelling… I love that sauce!.

  7. lr says

    look forward to connecting with you on facebook. i would love to learn various healthy ways to prepare tofu. i usually eat it raw which is delicious or fry it.

  8. liz says

    Thanks for the recipe Holly- will definitely try it!
    Would love to hear more about your new home town- Hope you are all settling in well.

  9. Linda says

    I love Korean food and I am loving your recipes. I would like to make bingsu since I am a pastry/dessert fan.

  10. says

    I love your site! I live in Korea and it has been very helpful in getting to know the grocery stores and cuisine. I make your dak galbi ALL the time; my husband says it is better than any restaurant he has had. Anyways I would like to know the best way, in your opinion to make homemade bingsu.

  11. Kristin says

    just found your site, and haven’t poked around too much but would love to learn how to make Kimchi chigae

  12. says

    Honestly I am not familiar with Korean food but this recipe sounds very interesting! I love on the gulf coast of Florida so we have lots of fresh seafood here. Thank you for opening my eyes to this recipe!

  13. Anu says

    Dear Holly,

    I am a big fan of your cooking and much devoted Korean food lover. Often time I go to LA for a business trip with one purpose in my mind which is eating in Korea town despite the work aspect. Coming from Mongolia originally, I remember being fascinated by the flavor of Korean food with the first wave of Korean restaurants. I have made some of your dishes so far and Korean food nights became special treat in my household. With all that being said, I would love to know how to cook squid dish or soon tofu. Also if you can recommend a Korean movie that has cooking theme like Eat Drink Man Woman with English subtitle, it would also make my day. Thank you for bringing happiness:) Cheers

    • says

      Hi Anu
      Thanks for your comment. I am very happy to hear that you have succeeded cooking up some Korean dishes with my recipes. That is just awesome! I am not so familiar with Mongolian food, except the Mongolian BBQ which I love. I will definitely keep in mind of squid dishes to post sooner or later.
      For the movie recommendation, I can only think of one movie called “Le Grand Chef” that talks about Korean food. Hope you like it.

  14. Denise says

    I love your recipes! So easy to follow and easy-understanding.
    I tried making Japchae with ur recipe and I LOVE IT!

    Liked your FB page and the answer to your question is: kimchi.
    I’m living in a place where we don’t have Korean supermarkets, only chinese supermarkets. The kimchi are all made and imported. But i really want to learn to make kimchi from the scratch. Would love to make kimchi pancake and kimchi soup from it.

    Keep up the good work dear!

  15. says

    I don`t know if it`s just me, but I`m always craving greasy-fatty foods! Haha! Also, when I learned that some traditional Korean homes had heating in the floors, it blew my mind! I thought it was pretty cool and helps those who sleep on the floor!

    Also, I love and adore green onion pancakes!

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