Pajeon Korean Pancakes
These Korean seafood and spring onion pancakes are sure to be a hit. Here’s a quick recipe for you to try.
Let's start cooking!
Step 1 - Mix dipping sauce
In a small bowl, add diced spring onions, 4 Tbsp soy sauce, 1½ Tbsp rice vinegar, 1 Tbsp roasted sesame oil, sesame seeds, and gochugaru.
Mix well and set aside.
Step 2 - Mix batter
For the batter, gently whisk 300 ml water, rice flour, self-raising flour, doenjang, 2 tsp black pepper and 1 tsp salt together in a large bowl until smooth.
Add prawns, scallops, julienned spring onions (reserving some for garnish), red chilies (reserving some for garnish), green chilies and grated garlic.
Mix to coat evenly.
Step 3 - Cook pancakes
In a large non-stick skillet over medium-high heat, heat 3 Tbsp vegetable oil.
When hot, spoon in one-third of the batter and spread out evenly to make a round pancake.
Fry until golden brown and crispy on the bottom. This takes about 3 to 4 minutes.
Flip over carefully and cook until the other side is golden for another 3 to 4 minutes.
Drain on paper towels.
Repeat to make 2 more pancakes, adding more oil as necessary.
Garnish and serve!
Cut the pancakes into pieces of desired size and transfer to a serving plate. Garnish with reserved spring onions and red chilies, serving immediately with the dipping sauce.