minari (water dropwort) and young green onions<\/figcaption><\/figure>\nThe green onions should be young and tender – called \uc2e4\ud30c(shilpa) in Korean. If your green onions are any thicker than 1\/2 in (1 cm) then cut it in half or smash the white part with the side of your knife to make it tender.<\/p>\n
Smashing green onions with a knife<\/figcaption><\/figure><\/li>\nCut minari 3 ” (7 cm) long. About 1\/2 length of your green onions. Reason for cutting minari shorter is because they are quite fibrous and will be too chewy if left too long. Normally, only minari stems are used but these minaris are quite young and tender so you can use the leaves too. Use minari leaves as garnish and serve on the side to add a touch of freshness to your pajeon. (See serving suggestion pic at the end of post)\nCutting minari\/water dropwort<\/figcaption><\/figure><\/li>\nMy thawed shrimps (pre-cooked) and bay scallops. Bought frozen from the Korean market. Cute aren’t they?\nThawed shrimp and scallop<\/figcaption><\/figure><\/li>\nChop scallops and shrimp roughly into big chunks.<\/li>\n Season ground beef by adding soy sauce, mirin, maesil syrup or sugar, chopped garlic and sesame oil.<\/li>\n In a small bowl, whisk egg. In another bowl, make batter by mixing flour + rice flour + sweet rice flour and anchovy stock. Rice flour likes to settle to the bottom so stir it well and be sure to stir right before you use it.<\/li>\n Now we are ready to make the pancake! You should have all the prepared ingredients next to your pan (mise en plance) like this (minus oil) –\nHaemul Pajeon (Korean scallion seafood Pancake) ingredients<\/figcaption><\/figure><\/li>\nHeat a nice thick pan (cast iron is great) on med-high heat. Pour about 2 T oil into pan. Layer green onions in pan and then minari on top:<\/li>\n Pour batter over green onions and minari. DO NOT try to cover all the green onions with the batter – you will end up adding too much batter. Pancake will taste doughy if you have too much batter.\u00a0 Pour about 2-3 Tbs per pancake – just enough for green onions to hold together.<\/li>\n Quickly (lower heat to med. if you think it’s burning) dot the pancake with ground beef + scallops + shrimp. Using your hands works best – just be careful! Top with 1\/3 of whisked egg (pancake on the right). If you like eggs, you can use up to 1 whole egg per pancake.<\/li>\n Turn the pancake over to cook the other side.\nStep-by-Step How to fry Pajeon in pan<\/figcaption><\/figure><\/li>\nLet it cook for another 2 min or so until pancake is nicely browned.\nDongrae Pajeon – Korean Seafood Green Onion Pancake with Chogochujang<\/figcaption><\/figure><\/li>\n<\/ol>\nAnd here it is!! Serve it with both Chogochujang or Choganjang sauces or drizzle the sweet and sour gochujang sauce on top!<\/p>\n
Serving Suggestions<\/p>\n