Crispy and Savory Gim de Mer Pajeon (Seaweed Pancake)
Crispy Outside, Chewy Inside! Delicious Gim de Mer Pajeon Without the Fishy Taste
Make a Gim de Mer Pajeon that is crispy on the outside and chewy on the inside. Its subtle savory aroma will keep your chopsticks busy. We’ve included special tips to ensure even those sensitive to fishy flavors can enjoy it.
Main Ingredients- 1 block of Gim de Mer (seaweed) (approx. 200-250g)
- 70g frying powder
- 30g potato starch
- 100ml water (equal to the weight of dry ingredients)
- 2 green bell peppers (or 1 Korean chili pepper for spice)
Seasoning & Other- 1 Tbsp coarse salt (for washing seaweed)
- Generous amount of cooking oil
- 1 Tbsp soy sauce (for dipping sauce)
- 0.3 Tbsp vinegar (for dipping sauce)
- 1 Tbsp coarse salt (for washing seaweed)
- Generous amount of cooking oil
- 1 Tbsp soy sauce (for dipping sauce)
- 0.3 Tbsp vinegar (for dipping sauce)
Cooking Instructions
Step 1
Fresh Gim de Mer carries the aroma of the sea, but can sometimes have a fishy taste. To remove this, wash it thoroughly under running water with 1 tablespoon of coarse salt. The salt helps remove the slimy texture and maintain freshness.
Step 2
When washing the seaweed, it’s important to use both hands and gently rub it. Continue washing until the slippery feeling disappears and the seaweed becomes firm and resilient. After washing, drain it in a sieve, gently squeeze out excess water with your hands, and place it in a bowl.
Step 3
Using scissors or a knife, finely chop the Gim de Mer in the bowl. Chopping the seaweed as finely as possible ensures it mixes well with the batter and results in a smoother texture when cooked.
Step 4
Add 70g of frying powder and 30g of potato starch to the chopped seaweed. Frying powder provides crispiness, while potato starch adds chewiness, creating a perfect balance of crispy outside and chewy inside. The ratio of seaweed to dry ingredients should be approximately 1:1.
Step 5
To achieve the right consistency, gradually add 100ml of water, matching the amount of dry ingredients, while mixing. Pajeon batter should be slightly thin to achieve a delicate and crispy pancake. If the batter is too thick, the pancake may turn out dense.
Step 6
Mix the ingredients using a whisk or spoon until well combined and no lumps remain. Aim for a smooth batter.
Step 7
Add 2 thinly sliced green bell peppers to the batter. Green peppers add a mild spiciness and help neutralize any lingering fishy taste from the seaweed, enhancing the overall flavor. If you prefer less spice or are serving to children, you can omit the chili peppers or use only bell peppers. The addition of peppers adds a fragrant note, making the dish even more delicious.
Step 8
Heat a generous amount of cooking oil in a pan over medium-high heat. Pajeon cooks best when fried quickly over high heat to achieve a crispy exterior, so managing the heat is crucial. If the pan isn’t hot enough, the pancake may stick or become soggy.
Step 9
Pour the Gim de Mer batter into the preheated pan in rounds. Once the edges start to turn golden brown and bubbles appear, flip the pancake. Maintain medium-high heat throughout the cooking process without reducing the flame. This ensures the outside is crispy and the inside remains tender.
Step 10
As the pancake cooks to a nice golden brown, finish cooking without adding extra oil. This method helps maintain crispiness without making the pancake too greasy.
Step 11
Arrange the beautifully cooked Gim de Mer Pajeon on a plate. Serve with a dipping sauce made by mixing 1 tablespoon of soy sauce with 0.3 tablespoons of vinegar. The sweet and tangy sauce perfectly complements the seaweed pancake, making it even more delightful. Enjoy your savory and chewy Gim de Mer Pajeon!
