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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›해물파전 Seafood Pajeon Recipe

해물파전 Seafood Pajeon Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups 해물파전 Seafood Pajeon Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cups all-purpose flour; 0.5 cups rice flour (or extra all-purpose flour); 1 cups cold water; 1 each egg; 1 tsp salt; 0.5 tsp sugar; 1 tbs sesame oil; 0.25 tsp black pepper; 8 oz small shrimp (peeled, deveined); 4 oz squid (tubes, thinly sliced into rings); 4 oz shelled mussels or clams (optional, cleaned); 6 each scallions (green onions); 0.5 each small yellow onion (thinly sliced); 0.5 each red chili (optional, thinly sliced); 0.5 tsp korean chili pepper (gochugaru) - optional; 3 tbs neutral oil (canola, vegetable); 0.5 tsp extra sesame oil (for finishing); 2 tbs soy sauce; 1 tbs rice vinegar; 1 tsp water; 0.5 tsp sugar or honey; 0.5 tsp sesame oil; 0.5 tsp minced garlic; 0.25 tsp gochugaru (optional); 0.5 tsp toasted sesame seeds; 1 tbs thinly sliced scallion

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time35m

Serves2

Make 해물파전 Seafood Pajeon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter & Seasoning

1 cups 00 bread flour

1/2 cups rice flour (or extra all-purpose flour)

1 cups cold water

1 each Egg

1 tsp Celtic sea salt

1/2 tsp sugar

1 tbs Toasted sesame oil

1/4 tsp black pepper

Seafood & Vegetables

8 oz small shrimp (peeled, deveined)

4 oz squid (tubes, thinly sliced into rings)

4 oz shelled mussels or clams (optional, cleaned)

6 each scallions (green onions)

1/2 each small yellow onion (thinly sliced)

1/2 each red chili (optional, thinly sliced)

1/2 tsp korean chili pepper (gochugaru) - optional

For Frying & Finishing

3 tbs neutral oil (canola, vegetable)

1/2 tsp extra sesame oil (for finishing)

Dipping Sauce

2 tbs Aged soy sauce

1 tbs Rice vinegar

1 tsp water

1/2 tsp sugar or honey

1/2 tsp Toasted sesame oil

1/2 tsp minced garlic

1/4 tsp gochugaru (optional)

1/2 tsp toasted sesame seeds

1 tbs thinly sliced scallion

Method

Prep

Prepare seafood

Pat shrimp and squid dry with paper towels. If using mussels/clams, ensure they are scrubbed and rinsed; remove any beards and discard any opened shells that do not close when tapped.

Slice vegetables

Trim scallions and cut into 2–3 inch lengths. Thinly slice half a yellow onion and the red chili if using. Keep 1 tablespoon thinly sliced scallion reserved for the dipping sauce.

Make dipping sauce

In a small bowl combine soy sauce, rice vinegar, water, sugar (or honey), sesame oil, minced garlic, gochugaru (if using), toasted sesame seeds, and the reserved sliced scallion. Stir until sugar dissolves and set aside to let flavors marry.

Batter & Assembly

Mix dry ingredients

In a medium bowl whisk together all-purpose flour, rice flour, salt, sugar, and black pepper until evenly combined.

Form batter

Add the cold water to the flour mixture and whisk just until mostly smooth (some small lumps are okay). Crack in the egg and whisk gently to combine. Stir in 1 tablespoon sesame oil. The batter should be slightly thinner than pancake batter so it spreads; add up to 2 tablespoons more cold water if it feels too thick.

Combine seafood & vegetables

Fold the shrimp, squid, mussels (if using), sliced onion, scallions (reserve some scallion for garnish if you like), and thinly sliced red chili into the batter so the pieces are evenly coated.

Cook

Heat pan

Heat a wide nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the pan. The pan should be hot but not smoking.

Sear first side

Pour or ladle the batter-seafood mixture into the pan, spreading it into a single round about 8–9 inches across and approximately 1/2 inch thick. Arrange a few extra pieces of seafood and scallion on top for presentation. Let cook undisturbed for 3–4 minutes, or until the bottom is golden-brown and you can see the edges set.

Add oil and turn

Drizzle the remaining 1 tablespoon oil around the edges and under the pancake. Carefully flip the pancake using a large spatula (or two spatulas) and press gently to help it contact the pan. Cook for another 3–4 minutes until the second side is golden and the seafood is cooked through. If the pancake is thick, reduce heat to medium and cook an extra 2 minutes to ensure through-cooking.

Finish

When cooked, transfer to a cutting board or plate. Brush or drizzle the 1/2 teaspoon sesame oil over the hot pancake for aroma. Let rest 1 minute, then cut into wedges.

Serve

Serve the seafood pajeon hot with the dipping sauce on the side. Garnish with extra sliced scallions or toasted sesame seeds if desired. Recommended to serve immediately for best crispness.