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    You are in: Home / Recipes / Pajeon (Korean Scallion and Seafood Pancake) Recipe
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    Pajeon (Korean Scallion and Seafood Pancake)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    SpiceBunny's Note:

    This is a favourite Korean appetizer. It's any time of day (breakfast or lunch), and often eaten with maccoli (homestyle rice wine) on rainy days with friends in Korean pubs.

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    Ingredients:

    Servings:

    Units: US | Metric

    Ingredients A

    Ingredients B

    Directions:

    1. 1
      Trim the small green onions and scallions and cut them into 4-inch lengths. Wash oysters, clams, and hard-shelled mussels in brine (5 cups of water and 1 teaspoon of salt) and drain on a wicker tray.
    2. 2
      Slice oysters, clams, and hard-shelled mussels.
    3. 3
      Beat "A" with a whisk into a light batter and mix half the chopped seafood in the batter. "A" can be bought pre-mixed in bags in Korean food stores (just ask them).
    4. 4
      Place the green onions and scallions parallel in an oiled pan at a low heat and ladle a scoop of the batter onto them.
    5. 5
      After the patty cooks slightly, sprinkle the sea food and spread a little bit of batter again on the top.
    6. 6
      Turn the patty and fry until each side becomes appetizingly yellowish brown. Serve the pan-fried green onion and sea food with vinegar soy sauce mixed with "B".
    7. 7
      You can make this recipe with chives instead of green onions, and omitting the seafood if you like. Try putting your favourite veggies in there.

    Ratings & Reviews:

    • on March 24, 2009

      55

      Delicious. I used all regular flour (2c) instead of 1/2c rice flour. Make sure the water you add is ICE COLD (it makes the batter fry up more crisp). I only had green onions and frozen shrimp on hand, but was still very tasty. I dumped all the onions and shrimp into the batter and mixed together rather than placing some on top during frying. It still fried up perfectly this way. Also, I seasoned the batter with red pepper flakes instead of red pepper powder, added some onion powder, garlic salt and white pepper. The recipe for dipping sauce was fabulous as is. Thanks for the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2014

      45

      I cooked both sides for a long time, and the center still came out soft and runny.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2008

      45

      I think the recipe is fine, except that I used buckwheat flour and for some reason I don't think the pancake 'fried' very well. I'll have to try it again with normal flour.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pajeon (Korean Scallion and Seafood Pancake)

    Serving Size: 1 (464 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 661.4
     
    Calories from Fat 240
    36%
    Total Fat 26.7 g
    41%
    Saturated Fat 4.0 g
    20%
    Cholesterol 104.9 mg
    34%
    Sodium 1503.4 mg
    62%
    Total Carbohydrate 80.5 g
    26%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.4 g
    13%
    Protein 23.9 g
    47%

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