Korean seafood pancakes (pa jeon)

Posted by Pink Parisian Print This Post Print This Post
July 9, 2007

I love Korean food. I like the grilled meats, and the little appetizers that come with every meal. It can get expensive though, but not as expensive as eating Japanese. I thought I would try to make some of the simpler dishes at home, so I can have it more often without breaking the bank :)

I started my experimentation with pa-jeon - Korean Seafood pancakes. They cost between RM25-30 at a Korean restaurant and I thought “Hey, I’m sure I could do it myself at home!” So, I did.

Pictures 176

I picked up this bag of pa-jeon pancake mix from a Korean supermarket in Ampang for RM4.50. But I have noticed that you can get it at any supermarket that has a Korean food section.

I don’t know the brand - sorry. I might look Korean but I don’t speak it. :) Everything on the packet is in Korean, including the instructions. All I could tell was that it needed 800 ml of water for the packet of 500g. I used only half the packet so I figured I would just halve the water content.

You will need:

For the pancake

For the dipping sauce

How to:

1. Mix the water with the pancake mix until it forms a liquid paste that thinly coats the back of your spoon.

2. Mix in the onions, carrot, spring onions, prawns and squid. Your mixture will look something like this. You can add in red and green peppers too. I don’t really like peppers which is why I did not.

Pictures 177

3. Use a non-stick frying pan. You will end up using less oil. Pour about a teaspoon of oil in the pan and swirl it around to coat the bottom of the pan. Let it heat. If you don’t use enough oil, your pancake will stick and believe me, it looks awful and won’t cook as well.

4. Using a ladle, ladle out a ladleful of the pancake mix and swirl your frying pan around so it spreads evenly. Add the carrots, onions and spring onions, prawns and squid on top. Let it cook. Do not touch it. Do not get impatient. You will notice the paste cooking and the bottom browning.

5. When it is brown on the bottom, flip it over and continue cooking. The bottom usually browns more and will look something like this.

Pictures 178

6. When the top is cooked, flip it over again to crisp the bottom. Serve with the top part facing up because that’s where all the ingredients are, and it looks better. If you have the time, you can even arrange all your vegetables and seafood in a less haphazard pattern.

Pictures 179

7. Slide it out on a flat plate, and slice it like a pizza. The texture is slightly sticky but oh so tasty! And here’s the finished product.

I used a 16 cm frying pan and got about 8 pancakes with 250g of pancake mix.

If you like, you can make the dipping sauce that goes with it. Mix the soy sauce and mirin in a bowl and sprinkle some chilli powder in it. You’ll get a salty sweet sauce that goes very well with the pancake. Yummy and a fraction of the price in a Korean restaurant!

Related posts:

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  2. Hearty Chicken Stew
  3. Simple Chicken and Sausage Casserole
  4. Stir-fried mixed vegetables and mushroom with scallops
  5. Soya Noodles Soup with Pork slices



Easy Recipes, Korean, Pan fry, Seafood

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