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Korean Seafood Pancake (Haemul Pajeon)

A favorite appetizer dish of mine, whenever we go to our neighborhood Korean restaurant. I often enjoy this Korean Seafood Pancake (Haemul Pajeon) as my main meal.

Posted By: Deirdre K Todd
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Prep Time: 20-25 minutes | Cook Time: 15 minutes | Ready In: 35-40 minutes
Ingredients: Print   Add to cart
US Metric

1 c. all-purpose flour

½ c. cornstarch

1 3/4 c. water

1 large egg

½ tsp. salt

½ large bunch green onions, 2-inch pieces

1 large red bell pepper, thinly sliced

1 large jalapeno pepper, thinly sliced

¼ c. vegetable oil as needed

1 lb. imitation crabmeat, 2-inch pieces (or any combination of favorite seafood)

Dipping Sauce:

¼ c. Aloha shoyu

½ TB rice vinegar

1 stalk green onion, minced

1 clove garlic, minced

½ tsp Korean dried hot chili pepper flakes

½ tsp sugar

1 tsp sesame oil

Cooking Process:

In a mixing bowl; combine sauce ingredients and set aside. In a large mixing bowl, combine flour, cornstarch and water together. Add egg and salt. The batter should have the consistency of pancake batter. In an 8-inch skillet over medium heat; coat the bottom of a skillet with 1 TB of oil. Add one quarter each of the green onions, red bell pepper and jalapeno pepper. Cook until vegetable are crisp tender, about 1 minute. Divide crabmeat evenly into pan. Pour 1/3 cup of batter into skillet; tilt skillet to spread batter evenly into a circle. Cook 3-4 minutes until bottom of pancake is crisp and browned. Flip over; continue cooking about 25 seconds. Transfer to a serving plate. For service; cut pancake into wedges and serve with the dipping sauce. Makes 4 pancakes.