morsels45

morsels45 said

Haemul pajeon

A seafood and spring onion pancake, crisp at the edge, torn and shared.

Haemul pajeon
Photo: by Tales of an LA Addict (Abby) at Flickr, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make haemul pajeon

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Crisp at the edge

30 minutes · serves 4 · Medium

What you need

  • 150g plain flour
  • 50g cornflour
  • 1 egg
  • 250ml ice-cold water
  • 12 spring onions, whole, trimmed
  • 250g mixed prawns and squid, chopped
  • Oil
  • Soy and vinegar to dip

What you do

  1. 1Batter: flour, cornflour, egg and ice-cold water, whisked but still slightly lumpy. Cold and slightly under-mixed is right.
  2. 2Lay the whole spring onions flat in a very hot, generously oiled pan — more oil than feels comfortable, it is shallow-frying not dry-frying.
  3. 3Pour half the batter over them in a thin layer, then scatter the seafood on top and a little more batter to hold it.
  4. 4Six minutes without touching it. Then flip, add more oil round the edge, and press flat for 4 minutes more.
  5. 5Cut with scissors and eat straight away. Soy with vinegar and a pinch of chilli to dip.

Kimchi version

25 minutes · serves 2 · Easy

What you need

  • Batter as above
  • 200g kimchi, chopped, plus 2 tbsp of its juice
  • Spring onions
  • Oil

What you do

  1. 1Fold the kimchi and its juice into the batter, which turns it pink.
  2. 2Same hot, oily pan and the same patience before flipping.