Korean Seafood Pancake - Haemul Pajeon

A quick, crispy and crunchy savory pancake is prepared with a simple batter, mixed seafood and fresh green onions - gently pan fried with soy dipping sauce. It's Korean seafood pancake, Haemul Pajeon. In the Korean language, Haemul means seafood, Pa means green onion and Jeon means fried batter.
It's the perfect excuse to have healthy savory pancakes for dinner, because there are a lot of vegetables (green onions) and seafood. Also, it's a good dish to eat when it's cold and rainy like a soup that I posted a few days ago.
Here is a tip, make a lot of Korean pancakes, you can store them in the freezer. From the freezer, you can always microwave it to heat up. But, to bring back its crispiness, heat it up in a pan over low heat without oil until warm and crispy. You can eat more crispy pan cakes. Yum!

Ingredients
A handful green onions
1 C                               frying powder
1 C                               potato starch
2 C                               water
1 C                               seafood, thawed frozen octopus
2 t                                 garlic powder
2                                   eggs, beaten
cooking oil
potato starch to taste for top

dipping sauce
1 t                                 soy sauce
1/3 t                              water
1/2 t                              Korean hot pepper powder
1/3 t                              sesame oil
Mix all.

Directions
Clean and cut in half green onions.
Rub thawed octopus with salt and rinse and pat dry.
And cut octopus into bite size.
In a bowl, add frying powder, potato starch, garlic powder and water and mix well.
Beat eggs in a bowl and set aside.
Preheat the pan on medium to medium high until the bottom is heated and reduce the heat to medium.
Spread green onions in the pan and pour 3 T  batter then add seafood with more batter.
When the food is cooked a little bit, pour eggs in and cover about 2-3 minutes.
Sprinkle with 2 t potato starch and flip the pancake and cook about 1-2 minutes.
Serve with dipping sauce.
Enjoy!

Recipe is inspired by
https://www.youtube.com/watch?v=yINCF_Nj-dI

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Korean Meat Pancake - Yukjeon

I made meat pancakes, because it was Korea's Thanksgiving Day a few days ago.
Actually, I don't celebrate Korea's Thanksgiving Day in the US, but it was too pretty a day not to do anything, so I made traditional Korean holiday food.
What would I make for the holiday? I thought and thought and decided Korean meat pancake (Yukjeon). This recipe was even better than I thought it would be.

Ingredients
1 lb                              thin sliced beef, short rib beef
2                                  egg
1 T                               flour
1 T                               potato starch
salt and pepper to taste
cooking oil a little bit

Directions
Slice beef thinly.
Beat egg and set aside.
Pat dry blood and spread thin beef in a tray.
Dredge beef in flour and potato starch.
Coat it with egg.
Heat cooking oil in a frying pan over medium high heat.
When both side are browned pancakes are ready to be taken off the heat.

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Korean Pancake with Seafood and Seaweed

On rainy days I want to eat Korean pancakes. 
I like to drink with Makgeolli with them. It is a slightly sweet traditional Korean alcoholic beverage and made by combining rice and yeast. It’s milky-white, fizzy and refreshing.
Actually, I don't like drinking, but sometimes I enjoy it with Korean pancakes. A combination of fatty foods and some alcohol is really good!

Ingredients
1 1/2 C soaked seaweed
1 C frozen seafood mix
1 C frying powder
3/4 C water
vegetable oil

Dipping sauce
1/2 T soy sauce
1 t Korean hot pepper powder
1 t water
1/2 t sesame seed
1/3 t chopped green onion

Directions
Combine all the ingredients for the dipping sauce and set aside.
Thaw frozen seafood and dry with a kitchen towel.
Rinse soaked seaweed, squeeze slightly and cut into 1/2 inch strips.
Mix frying powder with water and add seaweed and seafood mix.
Place a non-stick frying pan over medium high heat and add the vegetable oil when the pan is hot.
Pour just enough batter into the pan so that it covers the entire bottom.
Cook the pancake for 2-3 minutes or golden brown and flip it over and cook another 2 minutes. 
Serve hot with dipping sauce.

This dish is really great. It is even better with Makgeolli to go with it. So, I did! Yeah!!!


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Watercress Pancake - Minari Jeon

I used to make this Korean style pancake. 

Because watercress has detoxifying properties.

Furthermore it is basically the easiest Korean pancake to make and uses simple ingredients.

Korean Watercress, Korean Pancake Mix and water and oil.

If you like, add garlic powder.

Wash watercress and cut to 3-4 inch pieces.

Put the watercress in a bowl and dust with Korean Pancake Mix (and garlic powder)and add enough water so you can shape the mixture into small balls.

Heat up a non-stick pan over medium high heat. Add 2 teaspoons vegetable oil. 

And pan fry the balls.

The more oil you use, the crispier and tastier they will be.

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