The 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.
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.
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.
Did I ever say this is the ultimate healthy food? Nope!
I 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.
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!
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!
- 3/4 cup Korean Pancake Mix
- 1 cup + 2-3 tablespoon rice flour 3/4 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
- 1 1/2 tablespoon vinegar
- 1-2 teaspoon Korean chili flakes
- 1 teaspoon toasted sesame seeds
- 1 tablespoon finely chopped green onion
- 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.
- 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.
- 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 1/3 of the slightly beaten eggs.
- 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.
- Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the dipping sauce
- For the dipping sauce, combine all the ingredients and mix well.