Pancakes with spring onions

Pancakes with spring onions

Haemul pajeon

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
1 garlic clove, minced
2.5cm ginger, minced
150g plain flour
30g rice flour
15g cornflour
1 teaspoon baking powder
1 teaspoon sea salt
2 eggs, lightly beaten
1 bunch spring onions, sliced in half, then lengthways
170g mixed seafood
1 tablespoon vegetable oil
1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang
1/2 teaspoon caster sugar

Method

  1. Mix the garlic, ginger, flours, baking powder and salt together in a large bowl, before whisking in the eggs and 150ml cold water.
  2. Beat until you have a smooth batter, then add in the spring onions and seafood.
  3. Heat the vegetable oil in a large frying pan until very hot, then lower the heat and spoon in half of the batter. Fry on a medium heat for 2 minutes on each side, transferring to a plate lined with kitchen paper, then repeat with the remaining batter.
  4. Meanwhile, make the dipping sauce by whisking together the vinegar, soy sauce, sesame oil, gochujang and sugar. Serve alongside the hot pancakes.
Tags:
Korean
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