Korean Pancake - what else!
This country loves its pancakes. My Korean gets better every time :-) Haemul means seafood and jeon means pancake. I have an other type of Korean seafood pancake already on the blog.
I love spring onions or green onions or scallions. They are a staple in my household. One German Chef once said on TV that these onions keep a lot better when you put them with a little water in a mug. The greens even grow a little.
One of my favourite Korean YT Maangchi made this pancake. Since I still have some frozen Frutti di Mare in stock, I decided to use some of my spring onions and prepard this dish.
Ingredients for 1 pancake:
8-12 green onions (depending on their size), 1/4 cup vegetable oil, 1 egg
110 g defrosted Frutti di Mare
1/2 cup flour, 1 tbsp corn starch, 3/4 cup veg stock (or chicken or fish stock), pepper, salt
Dipping sauce:
2 tbsp dark soy sauce, 2 tbsp apple cider vinegar, 1 tsp Gochugaru hot pepper flakes, the green part of some spring onion, 1 tsp toasted sesame seeds
Choose a large pan. Take messurement with the onions and take off from the green top as needed. Use a bit for the dipping sauce. The rest goes into the pan later as well.
Make the thin batter: combine stock, flour and starch and season it. Beat the egg in a separat bowl. Heat up 2/3 of the oil to medium heat in the pan.
Pull the onions through the batter and place them in the pan. Just turn some 180 degrees. Put the cut off green tops through the batter and get them on top. Now place the seafood in the batter and sprinkle it on top. Use the remaining batter and pour that over. Now spread the egg over everything. Cook for 6 min, then turn and cook gor 4 min more.
Crank up the heat and turn again to make the other side crispy. Serve with the dipping sauce.
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