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Please come to South Korea and enjoy haemul pajeon and other tasty Korean cuisine.
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So we’ve cooked halal haemul pajeon.
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It also added some really nice color to the pancake, along with the savory taste.
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The egg wash not only serves as a glue to hold the ingredients together.
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It was a good idea to add the eggs.
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You can enjoy the richness of the flavors at one go.
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You can enjoy the different smells of seafood in the pancaked.
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The unique texture of green onion is really great.
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Cut it in the right size so that you can enjoy all the ingredients at once.
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Cut it in a manner that is perpendicular to the green onions!
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This lightly browned halal-style Korean seafood and green onion pancake is finished!
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Add enough oil after flipping it.
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Cook evenly on medium heat, flip it, and cook the other side, too.
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When the ingredients are slightly cooked, beat some eggs and add the egg wash on top.
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Put all the ingredients evenly including shrimp, squid, and chili pepper.
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Put the green onions on top evenly.
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Add oil to the heated pan, scoop one ladle of batter, and spread it thinly across the pan.
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Now we are ready to cook!
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Just mix enough to have the powder dissolved.
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Don’t stir too much.
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My second tip on making the crispy pancake.
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Cold water makes it crispier!
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Powder and water ratio is 1:1.
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Use icy cold water to make the batter.
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How do we make the crispy pancake?
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Let’s make the batter!
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You might see a thin layer of skin remaining, to remove this, use the tip of the knife to cut and pull off the skin.
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For the squid, peel off the skin and remove the tentacles.
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Clean fresh squid with the water removed.
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You can add hot chili pepper if you want a spicy seafood pancake.
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