Korean Style Paleo Seafood Pancakes Recipes

KOREAN SEAFOOD PANCAKE (HAEMUL PAJEON)

Steps:

• Combine the dry ingredients of the batter in a medium-sized bowl. Slowly stir in the water and mix with a spatula until it forms a smooth, runny batter that can just coat the back of a spoon. Add a bit more water if the batter is still a bit thick and mix again.
• Mix the dipping sauce ingredients until the sugar is dissolved. Set aside.
• Heat 2 tablespoons of oil over medium-high heat in a large skillet until hot.
• Add half of the green onions to the pan in a single even layer, forming a rectangle about 7" by 9" (18 cm by 23 cm).
• Drizzle about 4 tablespoon of batter evenly over the green onions.
• Spread 1/3 cup of seafood mix evenly across the pancake and drizzle another 2 to 4 tablespoons of batter evenly over the seafood.
• Turn the heat to medium and allow the pancake to cook for 1 minute.
• Add about a third of the beaten egg over the pancake and spread it with a brush or a spoon to form an even layer.
• Cook the pancake for another 1 to 2 minutes, occasionally checking underneath, until it is browned and crisp.
• In one fluid motion, flip the pancake using a spatula (or two spatulas). It may be necessary to add another tablespoon of oil to the pan.
• Cook the pancake until the seafood side is browned and cooked through, another 2 to 4 minutes.
• Turn the pancake out onto a cutting board and slice into 9 squares or 8 triangles.
• Add more to the pan and repeat steps 4 through 11 to cook the remaining two pancakes.
• Serve hot with the dipping sauce on the side as an appetizer or main.

HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)

Steps:

• Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
• Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
• Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.