Korean scallion and seafood pancake (haemul pajeon)

We were at the Shangri-la Plaza a few months ago, we had just come out of the movie house and we wanted dinner. Tired of the same-old, same-old restaurants that we have been frequenting forever, we decided to go Korean. None of us in the family is all that familiar with Korean food and we found ourselves at a loss when we were handed the menu. Fortunately, one item rang a bell — the seafood pancake. I came across some information about it when I made green onion (scallion) pancakes and doing some background research.

Korean scallion and seafood pancake, however, is not at all similar to the Chinese pancakes that I made. The bread is moist and soft and much more dense, a lighter tikoy but not chewy. We enjoyed it so much that when I spotted a bag of “Korean Pancake Batter” (Buchimgae) in an Asian store in Cartimar months later, I immediately bought one. Sadly, I never seem to have different varieties of seafood — squid, shrimps, clams or mussels and oysters — all at the same time. As a result, the bag of Korean pancake batter is still sitting on a shelf in the pantry. But I’ll try my hand at making haemul pajeon one of these days. Sooner than later.

Share Posted on January 31, 2010 @ 12:03 am  
Filed under Food trips & events; Non-recipes; Short food tales; Asian, Korean