Korean
Korean - Jeon and Pancakes
Haemul Pajeon
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 8 spring onions, halved lengthwise
- • 150g squid, scored and cut into strips, and 150g small prawns, shelled
- • 100g shucked clams or mussels
- • 1 cup plain flour
- • 1/3 cup potato starch
- • 1 1/4 cups cold water
- • 2 eggs
- • 1/2 cup vegetable oil
- • 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp gochugaru, and 1 tsp sesame seeds, for dipping
Preparation Steps
1
Phase 1
Whisk the flour, starch, cold water, eggs, and 1/2 tsp salt into a thin batter.
2
Phase 2
Pat the squid, prawns, and clams dry so the pancake crisps.
3
Phase 3
Heat a generous pour of oil in a wide pan until shimmering.
4
Phase 4
Lay the spring onions in rows, scatter the seafood over them, then pour the batter evenly on top.
5
Phase 5
Fry until the bottom is deep golden and crisp, then flip in sections and crisp the other side.
6
Phase 6
Cut into squares and serve with the soy-vinegar-chili dipping sauce.