Haemul-pajeon (Green onion pancake with seafood: 해물파전)

Hi everybody! Today, let's make something delicious and popular Korean dish. When you go to a Korean restaurant and you are waiting for your main dish, such as Korean barbecue, what are you going to add more? Okay, we are just four people sitting here, so before Korean barbecue main dish comes, we like to add some side dish. Then, you guys order this pajeon. Haemul-pajeon. Green onion pancake with seafood. So delicious! I use a lot in my cooking. Today, this green onion is just the main, main ingredient. Green onion pancakes. I like to make seasoning sauce first because once you start cooking, it's so busy. Two tablespoons soy sauce. This is jin-ganjang, dark soy sauce. I use this apple cider vinegar. One tablespoon. Half teaspoon gochugaru. Korean hot pepper flakes. One green onion. And one teaspoon toasted sesame seeds. You don't have to stir this. When you eat, you can stir. Okay, I will just set aside here. And so, this is my pan. Twelve and a half inches, large size. But if your pan is smaller than this, you can just check it out what I'm doing and then make it smaller. Smaller version. Okay, you can do. So now, these are twelve. So, I gotta cut off this size. Like this. See? See? Nice. I'm going to add one egg. Beat one egg. And put it here. Next, I will use this one red pepper. One fresh red pepper. Slice. Now, let's make a batter. I'm going to add just a half cup flour and one tablespoon potato starch. This potato starch makes it a little crunchy. And then, salt. Half teaspoon. And then, stock. I'm using anchovy kelp stock but you guys can use vegetable stock or water. So, we need three quarter cup. Three quarter cup means half cup plus quarter cup, right? And quarter cup. And then, mix. It's almost like water. Like flowing. You know, very runny. This making batter is very important. So when you make a nice pajeon, it has to be runny. You know, otherwise, it's really clumpy. Each other, not tasty. Next, we gotta use seafood, right? Seafood. When I lived in Korea, I could buy some really fresh, fresh oyster. So fresh oysters are adding really good flavor but here in New York City, it's not easy to find some fresh oyster plus too expensive. So I'm using squid, shrimp, and clams. All these are frozen, all cleaned. This is shrimp. This is two shrimp. Let's add here just a half cup. It's a clam. Frozen clams. And this is squid. Like a whole one squid. Look like this. And then I just cut off and froze. And throw out. Let's chop it up. Let's add one more shrimp. I can add more. Just, you know, half cup. Kind of a little press down half cup. It's around four ounces. Four ounces of seafood. Three kinds of seafood inside just a half cup. And let's season. Little bit. Pinch of salt. And ground black pepper. Pinch of ground black pepper. And just mix. Now I'm going to wash my hands and action! Let's turn on the heat. Medium high heat. At the restaurant they use lots and lots of cooking oil. Almost frying. So that when you fry something like this and it's so tasty and crunchy. But I don't want to use too much oil. At least you need to add this amount. Quarter cup. This air is hot. That means the pan is nicely heated. And then I'm going to turn down the heat to medium. And then this oil about half. Two tablespoons. Let's swirl this. So this green onion is 12. Around half. Flip it over to make it opposite direction. So just dipping. Coat this nicely. Okay. And let's go. And then the leftover is also between everywhere. Next seafood. Scrape all this with your hands. Red pepper. Next egg. So this is a medium heat. I'm going to cook six minutes. And so that bottom side is very crunchy. And nice but not burning. Poke like this. We make some gap between the green onion so that it's spread and cook evenly. When green onions are cooked, it tastes like it turns a little sweet. When I went to Mexico, and there was a... Oh, six minutes already! So let's flip it over. Leftover two tablespoons oil. Cooking oil. I'm putting this on the edge. So just lift. Lift the edge and tilt. So this oil is going through this bottom. So that it's going to turn. And then this way, three minutes. Okay, let's flip again. Wow, looks awesome! And I'm going to turn up the heat to medium high heat. And one more minute to make the bottom side crunchy. Let's put this on a plate. Turn off. Let's mix the sauce. If this is too big for you, then use scissors and cut it up. But I want to enjoy the whole green onion. This and sauce. Sweet and soft green onion, and really crispy pieces of seafood all mingled together. That's why this is one of the most popular dishes in Korean restaurant. Now you guys can make it at home. I know that all your culture also have similar recipes. When I visited Mexico and I went to Oaxaca, some kind of a really nice kind of market, they were selling barbecue. Oaxaca style barbecue. It was very interesting for me to see. They just barbecue meat plus also onion. Kind of their onion is very bulbous, really large size. And the whole one they were grilling. And that was really, really delicious. I thought many, many cultures have the same mind. Today we made haemul-pajeon. Green onion pancake with seafood. Enjoy my recipe. See you next time! Bye!