Whew...these days Maryland has been soaked with rain...rain...and more rain...and has been little depressing. Although we had short 'vacation' from rain for couple of days with beautiful days, it seems like we will be getting lots more later on. On these days many Koreans look for nice and hot soup or something fried, like Haemul Pajeon , Seafood Korean style Pancake.
Korean Pancake is not usually made for Breakfast like Pancake you may know. It's usually an appetizer, sidedish, or snack. But you decide what it could be. And you decide what size you want it to be. If you order this in the restaurant, it's usually the size of a whole pizza. I guess you could also say this is Korean pizza. This time we made it smaller just because.
So shall we start?
Ingredients: Makes about 15 palm(your hand) sized pancakes
150g crab meat
10 scallions/green onion
1 cup Korean pancake mix
3 cups Korean frying mix
4 cups water
Ok, so clean whole squid and save the body part and the tentacles, clean shrimp (peel off and take out the vein from the top by cutting slightly and pull out the vein), shred crab meat, and cut scallions to 3-4 inches long. Pajeon means Scallion Pancake so Scallions are supposed to be a significant part of this recipe so don't be afraid to cut them big and long!
Mix them together and no need to add salt. It's all premixed in to the pancake and frying mix.
Pour enough oil to fry this pancake. Scoop and spread out as thin as possible and make it into about a palm (your hand) size. Fry at about 7-8 stove temperature knob (DON'T use the Highest Temperature).
Don't forget to flip to cook both sides! And you are DONE!
*NOTE: If you want Pajeon to be more crispy, add more frying mix than pancake mix and if you want it the other way, then use the opposite proportion.