Fabri's Haemul Pajeon
An authentic haemul pajeon that maximizes crispiness with a golden-ratio batter of flour and starch, topped with fresh seafood and egg wash.
Ingredients needed 2 servings
Recipe
Cooking tips
- Olive oil has a strong distinctive aroma that can ruin the flavor of the pancake, so it's better to use a neutral cooking oil.
- Adding potato starch or cornstarch to the batter makes the edges crispy like a snack, even without pancake mix.
- Pouring egg wash evenly over the top just before flipping helps the seafood adhere firmly and not fall off the pancake.
Recommended for
- Those who crave a savory, crispy pancake with a glass of makgeolli on a rainy day.
- Those who want to try making a seafood-loaded pajeon with a rich texture themselves.
- Those who want to achieve a great pancake batter using only flour and starch, without premade pancake mix.
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