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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
ปลอดนม🌶️🌶️
Haemul-pajeon (Seafood Scallion Pancake)
A crisp-edged pancake laced with whole scallions and studded with squid, shrimp and clams — the rainy-day dish Koreans eat with a bowl of makgeolli.
แหล่งที่มา
สูตรโดย Korean home kitchens · 🏺 ดั้งเดิม
Korean home-style / 한국 가정식 — A savory pan-fried jeon of scallions and seafood. The style is closely tied to the Dongnae district of Busan, whose Dongnae pajeon is renowned, and Koreans traditionally pair pajeon with makgeolli (rice wine) on rainy days.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 30 นาที🍽 3 ที่🔥 350 แคล🇰🇷 เกาหลีใต้🌶️
เพสคาทาเรียนปลอดนม
วิธีทำ
Whisk the flour with ice-cold water into a thin, lump-free batter — cold batter fries up the crispest.
Heat plenty of oil in a wide pan over medium-high, then lay the scallions down in a flat, even layer.
Ladle just enough batter over the scallions to bind them, then scatter the seafood on top.
💡 Keep the batter thin and let the scallions, not the flour, be the body of the pancake.
Beat the egg and drizzle it over the top, dropping in the sliced chili, and fry until the underside is deep golden.
Flip once, press flat with the spatula, add a little more oil at the edge, and crisp the second side.
Slide onto a plate, cut into wedges, and serve hot with the tangy soy dipping sauce.
💡 เคล็ดลับ
- Flip only once — too much turning knocks the air out and turns it chewy.
- Fry over fairly high heat with enough oil; a shy pan gives a pale, soggy pancake.
- Dongnae-style pajeon adds a beaten egg over the top for a richer, half-set finish.
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