Yoon Joomo's Seafood Dongnae Pajeon
A soft yet crispy seafood pancake made by combining buckwheat flour and rice flour instead of regular wheat dough, enhanced with explosive umami from dried shiitake mushrooms and dried shrimp powder.
Ingredients needed 2 servings
Recipe
Cooking tips
- Marinating squid with sesame oil beforehand effectively eliminates the fishy odor and adds a rich, savory aroma after cooking.
- Using buckwheat flour and organic rice flour instead of regular tempura flour or wheat flour results in a lighter, crispier texture without heaviness or gumminess.
- Since seafood and vegetables release a lot of moisture, adjust the water amount slightly lower than measured when preparing the batter—this is key to achieving crispiness.
Recommended for
- Those seeking a high-end traditional side dish to enjoy with well-aged traditional rice wine on rainy days.
- People who prefer a thinner batter without heavy wheat flour and appreciate the rich, authentic flavors of green onions and seafood.
- Individuals who want deep umami taste using only natural ingredients, without artificial seasonings.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Dongnae Pajeon
- Kim Jin-soon's Seafood Donggeurangttaeng
- Aha Bujang's Crispy Haemul Pajeon
- Kim Dae-seok's Crispy Seafood Pancake
- School Chef's Haemul Pajeon
- Sung Si-kyung's Seafood Pajeon
- This Man's Cook Market-Style Seafood Pancake
- Yoon Yi-ryeon's Seafood Garlic Chive and Scallion Pancake
- Seungwoo Dad's Squid Seafood Pajeon
- Seonkyoung Longest Seafood Scallion Pancake
