Recently I have been watching too many Korean Drama on Netflix and got me craving for Korean food. One of the Korean food I craved for the most is Korean Pancake (Haemul Pajeon). It is a pan fried batter filled with toppings which is very similar to the savoury crepe in western cuisine. The recipe which I am sharing here is the most basic and popular which everyone is familiar with.; Korean Seafood Pancake. You can simply mix the batter and customise your own toppings by adding in your favourite ingredients. In the video below, I shared four different flavours of pajeon which includes kimchi flavour, cheese and bacon, seafood and mala. Many people should be familiar with Kimchi Pajeon and Seafood Pajeon as they can be found in most Korean restaurant's menu. Mala and cheese is my personal favourite, hence I thought why not add these flavours into my pancake? It turned out simple awesome. The batter can be kept in the fridge for 2 days and you can mix in the ingredients before frying the pancake. If you have other interesting flavour that you think I will be interested in, feel free to leave me a comment! I will be interested to try in out.
Place all the ingredients for making the batter in a big mixing bowl. Whisk until the batter runs smooth.
Prepare all your toppings. Prepare you spring on onions, cut it into roughly 3cm strips.
Put the frypan on medium heat, use about 2 tbsp of oil and heat oil through. Using a ladle, pour in a spoonful of batter.
Add in your onions, chillis and spring onions then after your prawns and squid. Then another spoonful of batter on the top.
Let it cook until the bottom crust is browning and turn the pajeon and cook other other side.
Remove from pan when both sides are cooked. Serve with dipping sauce.
If you prefer to use premix, simple replace the batter dry ingredients with the premix. If you would like to learn how to cook other Korean and would like an instructor to guide you, visit D'Open Kitchen Cooking Classes for more information.
Onigiri is a triangle shaped sushi wrapped in Japanese seaweed. Onigiri is my favourite food to pack for work lunch, road trips and picnic. You can actually make onigiri a day in advance and just pack them in your bento lunch.
Gimbap is a korean style sushi roll where gim means seaweed and bap means rice. It is very different from the Japanese sushi because Gimbap uses only sesame oil and salt to season its rice while Japanese sushi uses sugar, salt and vingar.