{"id":4615,"date":"2015-03-28T15:54:24","date_gmt":"2015-03-28T22:54:24","guid":{"rendered":"https:\/\/kimchimari.com\/?p=4615"},"modified":"2021-04-26T17:13:49","modified_gmt":"2021-04-27T00:13:49","slug":"pajeon","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/pajeon\/","title":{"rendered":"Korean Scallion Seafood Pancake with Minari"},"content":{"rendered":"

Haemul Pajeon is the most delicious Korean savory pancake with layers of scallions, minari, scallops, beef and minari in sweet flour and egg batter that’s fried till crispy on the outside and moist and soft on the inside. A great appetizer or side dish to any meal!<\/em><\/p>\n

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Haemul Pajeon (Korean Seafood Scallion Pancake)<\/figcaption><\/figure>\n

I have been trying to perfect the recipe for this very yummy Haemul Pajeon for a long time. Partly because the dish was always made by a professional chef who came to cook for my parent’s Diplomatic dinner parties when I was growing up. Mrs. Shim was her name and anything she made was just so delicious.<\/p>\n

So when we had these dinner parties, I waited and waited until dinner was all served (at least 9pm or so?) so I could have the leftovers because they were all so good. I secretly hoped that the guests had small stomachs or was too proper and did not ask for seconds.. \ud83d\ude42 so I could have the leftovers!! Also, another way I got to taste Mrs. Shim’s food was to hang around in the kitchen all day and seek opportunities for tasting or cleaning up defective ugly pieces that did not meet her standard.\u00a0 \ud83d\ude1d<\/p>\n

This special kind of Haemul Pajeon is also called Dongrae\/Dongnae Pajeon (\ub3d9\ub798\ud30c\uc804)- named after the region of Dongrae\/Dongnae which is basically the area of the city of Busan<\/a> today. For some reason, this pancake loaded with green onions and tons of seafood has lost popularity over the years and I almost forgot about it.<\/p>\n

But recently, I was reminded of this fabulous pancake when my nephew SW bragged about the delicious Dongrae Pajeon made by his wife EH who is from Busan. So.. thank you EH for the inspiration!!<\/p>\n

What makes this recipe different from other Haemul Pajeon?<\/h2>\n

Unlike the common, everyday Pajeon which is made by just mixing everything together – batter, seafood, vegetables and all – Dongrae\/Dongnae Pajeon is made in several steps or layers which is more work but definitely worth the effort. It is much more flavorful because there are less batter, more seafood and tons of green onions AND MINARI.<\/strong><\/p>\n

READ MORE about How to grow, eat and cook MINARI.<\/a><\/strong><\/p>\n

Is your mouth watering yet? Mine is… \ud83d\ude09 Let’s get cooking then –<\/p>\n

OH! BTW – I provide 2 sauces in the recipe but you can certainly make just one. Chokanjang is the usual soy sauce served with most Korean Pancakes but try Chogochujang, I made it at the suggestion from my nephew’s wife and I was surprised how good it tasted together!<\/p>\n

How is it supposed to taste?<\/h2>\n

Different from other Korean savory pancakes like Hobak Buchimgae (zucchini pancake)<\/a> or Buchu Jeon (chive pancake),<\/a> this will be thicker, have both chewy texture (minari) and soft texture. The outside of this Haemul Pajeon should be CRISPY but the inside will be soft and wet. That’s how it’s supposed to be. It may even feel like it’s not fully cooked because it may feel even a bit gummy but as long as all the seafood and meat are cooked, it’s fine.<\/p>\n

Taste-wise, it will be a wonderful mix of seafood flavor, meaty flavor with the wonderful mild sweetness and oniony flavor in the background which comes from the green onions. And finally, the Minari (water dropwort) wakes up everything with that hint of herbaceousness. So, it will be just wonderful!!<\/p>\n

Chef’s Tips for Perfect Pancake<\/h2>\n