Haemul pajeon (Korean seafood pancake)
Low sodium soy sauce
Toasted sesame oil
Unsalted toasted sesame seeds
1 cup(s), ice-cold
2 Tbsp, divided
8 medium, trimmed and cut into 6-in-long pieces (cut thicker ends in half lengthwise)
1 medium, or red jalapeño pepper, thinly sliced
8 oz, peeled, deveined, and coarsely chopped
8 oz, bay, coarsely chopped
- Preheat the oven to 200°F. Place a wire rack in a large sheet pan.
- In a small bowl, stir the soy sauce, water, vinegar, sesame oil, and sesame seeds; set aside. In a medium bowl, whisk together the flour, cornstarch, and salt. Whisk in ice water until smooth. (Batter should be thin.)
- Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add 1½ tsp canola oil to pan, spreading oil in the center of the pan. Arrange one-fourth of the scallions in the pan, keeping the pieces parallel to each other in the center of the pan. Sprinkle with one-fourth of the chile slices and one-fourth of the seafood. Drizzle ⅓ cup batter over mixture, shaping into a 6- to 7-in circle. Cook until crisp and lightly browned on bottom, 3 to 4 minutes.
- Slide a large, thin spatula under the pancake, and carefully flip over. (Alternatively, slide the spatula under the pancake and lift it up off of the skillet. Turn the skillet upside down over the spatula and gently press down to make contact with the top of the pancake. Turn the skillet and pancake over together.) Cook until lightly browned on the other side, 3 to 4 minutes. Place the cooked pancake on the rack and place the pan in the oven to keep warm. Repeat process with the remaining canola oil, scallions, chile, seafood, and batter to make 4 pancakes total. Serve with sauce.
- Serving size: 1 pancake and about 1 tbsp sauce