Saucepan@saucepan · Shared this recipeFollowKorean · appetizerKorean Seafood and Green Onion PancakesA Korean savory pancake made with green onions, calamari, prawns, and egg, served with Korean pancake sauce.total30 minprep10 mincook20 minservings2Original recipe on mykoreankitchen.comKeep this recipeAdd a copy of Korean Seafood and Green Onion Pancakes to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings1 cup plain flour1 tbsp cornstarch1.125 tsp fine salt1.125 tsp garlic powder1.125 tsp onion powder1 cup water, , icy cold or quality sparkling water12 green onion, tops (green part, cleaned and cut lengthways to fit your skillet)100 g calamari, (3.5 ounces, cleaned and cut into little finger sized pieces)100 g prawns, (3.5 ounces, cleaned and cut into smaller pieces)A few sprinkles ground black peppers, , to marinate seafood1 egg, , beaten1 red chili, (optional, thinly diagonally sliced)6 tbsp cooking oil, (approx. 3 Tbsp per pancake, I used rice bran oil)StepsClear checksTap an ingredient or step to check it off.1Step 1: Prepare a medium-sized bowl and add the flour, cornstarch, sea salt, garlic powder, onion powder, and icy cold water. Whisk well. Transfer the pancake batter to a measuring jug for easier pouring.2Step 2: Add approximately 3 tablespoons of cooking oil to a moderately heated frying pan, spreading it evenly around the pan. Increase the heat to high and preheat the pan until the bottom is well heated. (Be cautious as the oil heats up.)3Step 3: Wait until the oil is hot enough for cooking (about 1 minute). To check, drop a small amount of pancake batter into the pan—if it sizzles, the oil is ready. Reduce the heat to medium-high. Pour just under half a cup of pancake batter (from step 1) into the pan and spread it evenly and thinly.4Step 4: Place 6 green onion tops on the pancake batter, parallel to each other. Pour a little bit of the pancake batter over and between the green onions, filling the gaps. Reduce the heat to medium.5Step 5: Place some calamari, prawns, and red chilies (optional) sparingly over the green onions.6Step 6: Use a spoon to drizzle half of the beaten egg over the pancake. While cooking, gently move the pancake in a circular motion from time to time to prevent it from sticking to the pan.7Step 7: Flip the pancake when the top is partially cooked (this makes flipping easier and takes about 4 minutes). If needed, add more cooking oil around the edges of the pancake to help release it. Press the pancake with a spatula a couple of times to create a sizzle and make it crispy. Cook for another 3 to 4 minutes. Turn off the heat and transfer the pancake onto a plate or cutting board.8Step 8: Repeat steps 2 to 7 with the remaining ingredients until everything is used up.9Step 9: Slice the pancake into bite-sized pieces. Serve it with Korean pancake sauce.getsaucepan.com/r/263cbfa4-0005-48b5-b08d-242a7a019460 · Original: https://mykoreankitchen.com/korean-seafood-and-green-onion-pancakes-haemul-pajeon/
