Crispy & Moist! Thick Seafood Pajeon Packed with Fresh Seafood
The Perfect Harmony of Fresh Seafood and Scallions! A Recipe for Thick, Pizza-like Seafood Pajeon You Can Enjoy at Home
Worried about what snacks to make for your kids during the winter break? If you’re pondering daily, why not try this thick and generous seafood pajeon, just like a pizza? Packed with fresh seafood and crisp scallions, it’s perfect as a meal replacement or a hearty snack!
Ingredients- 1 cup prepared seafood mix
- 1 handful fresh scallions (about 100-150g)
Cooking Instructions
Step 1
First, let’s make the batter for a crispy pajeon. In a large bowl, combine 1 and 1/2 cups of pancake mix and 1 and 1/3 cups of water. Stir well. Adding a few ice cubes can help achieve an extra crispy texture! The batter shouldn’t be too watery; aim for a slightly thick consistency.
Step 2
Wash the scallions thoroughly and pat them dry. Cut them into lengths of about 10cm. Lightly coating the cut scallions with flour will help the batter adhere better and hold their shape. Arrange the prepared scallions attractively on a plate.
Step 3
Now, heat a pan and add a generous amount of cooking oil. Reduce the heat to low. Carefully arrange the floured scallions in a single layer on the pan, without overlapping. Then, pour the batter thinly and evenly over the scallions, coating them.
Step 4
Gently pour the prepared batter over the scallions, spreading it thinly and evenly to cover the entire surface. You can adjust the thickness to your preference, but use a bit more batter if you want a thicker pajeon.
Step 5
Briefly blanch the 1 cup of seafood mix in boiling water. This helps remove any fishy odors and results in a cleaner flavor. Evenly distribute the blanched seafood mix over the batter as a topping.
Step 6
Whisk 2 eggs until smooth to create an egg wash. Drizzle the egg wash thinly and evenly over the seafood and scallions to help all the ingredients bind together. The egg wash acts as a binder, holding everything in place.
Step 7
Slice red chili peppers for color and Korean green chili peppers (cheongyang peppers) diagonally for a spicy kick. Arrange the sliced peppers scattered over the seafood. If you prefer less spice, you can omit the cheongyang peppers or adjust their quantity.
Step 8
When the top of the pajeon is almost cooked and the edges start to turn golden brown, carefully flip it using a spatula or a large plate. Thick pajeons can break easily when flipped, so it’s important to flip it in one swift motion.
Step 9
After flipping, continue to cook over low heat until both sides are golden brown. Cooking a thick seafood pajeon over low heat ensures it cooks through evenly without burning. Aim for a crispy exterior and a moist interior.
Step 10
This is great to enjoy as a substantial side dish when you don’t have many other options, and it’s also perfect as a snack with drinks. Store-bought seafood pajeons often leave you wanting more seafood or scallions, but making it generously at home offers the best quantity and flavor! Enjoy this thick, pizza-like, delicious seafood pajeon to your heart’s content.
Step 11
Your delicious seafood pajeon is ready!
Step 12
I had some leftover scallions from making kimchi and decided to make a generous batch of seafood pajeon. With plenty of fresh seafood and scallions, the plates were cleared in no time! It felt like we ate it much faster than it took to make, and everyone loved it!
