Pancake Day Korean style!
I love pancakes but need savoury for dinner so kimchi and haemul pajeon it is! Some of you have probably had a kimchi pancake but my favourite has always been the seafood and spring onion pancake. It’s made with a seasoned flour you can get from the Asian supermarkets that has all the right things in like cornflour to make sure the pancake gets extra crispy. I’ve added prawn to mine but chopped up mussels, squid and even oysters are used in this type of pancake.
To go with it, choganjang is served which means sour soy sauce, it cuts through the grease!
This type of food is also known as anju, food you have with booze. I know, Koreans do it right! You drink either soju or makgeolli with it. The latter is a fermented rice wine.
Recipe for pancakes:
Haemul pajeon
1 bunch of spring onions cut into half strips.
1 cup cooked seafood chopped up
Korean pancake mix
2 cups of icy water (or more, you’re looking for a thin batter)
Mix water and flour to make a thin batter.
Add 2/3 of seafood mix to the batter.
Heat a frying pan with plenty of oil.
Spoon batter into pan, distributing seafood evenly. Arrange spring onions on top as well as some seafood then pour a bit more batter over it all.
Wait till the edges are crispy and the pancake it set. Flip and cook on the other side.
Choganjang:
3 TBS soy sauce
1 TBS Korean apple vinegar (replace with white wine vinegar)
1 chilli sliced
1/4 onion chopped in big chunks
1 tsp sesame oil
1 tsp sugar
Sesame seeds.
Mix everything together and use as dipping sauce
