Hae-mul Pa-jeon (Korean Seafood Pancake)

Featured in the Honolulu Star-Bulletin on July 8, 2009.
Recipe compliments of Palama Supermarket.

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Ingredients:

Hae-mul Pa-jeon (Korean Seafood Pancake)

  • 1 whole squid (about 325 gram squid)
  • 30 grams (about 2 tablespoons) clam meat
  • 30 grams (about 1/4 cup) chopped shrimp
  • 30 grams (about 2 tablespoons) chopped oyster
  • 1/2 red bell pepper, sliced into 2-inch long pieces
  • 2 eggs
  • 2 cups seafood pancake mix (available in Korean markets)
  • 2 cups water
  • Olive oil for frying
  • 1/4 pound imitation crab meat strips
  • 1 leek or green onion, cut into 2-inch strips

Dipping Sauce:

  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon Korean red pepper powder (available in Korean markets)

Directions:

Clean the squid by removing the insides of the squid, peel the skin off of the squid and wash it off; drain. Dice the squid into small pieces; set aside. Rinse the clam meat, shrimp and oyster with water to remove excess salt; set aside.

In a large mixing bowl, combine the eggs, seafood pancake mix, and water; mix well. Add the squid, clam, shrimp, oyster, and red bell pepper, stir to combine. Place a few drops of olive oil onto a large heated skillet or a griddle. Pour pancake mixture onto the pan. Lay strips of crab meat and leek or green onion onto batter length-wise, in parallel design. Allow the pancake to cook until well browned on one side; flip the pancake over to cook until well-browned on the other side. Prepare dipping sauce by combining dipping sauce ingredients in a small bowl; set aside. To serve, cut into small squares and serve with dipping sauce. Makes 4 servings.

Approximate Nutrient Analysis per serving:
550 calories, 14 g fat, 3.5 g saturated fat, 345 mg cholesterol, greater than 2000 mg sodium, 72 g carbohydrate, 3 g fiber, 3 g sugar, 37 g protein

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