| Prep: 20 mins | Cook: 10 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 10g | 2g | 56g |
| sugars | fibre | protein | salt |
| 4g | 3g | 14g | 1.7g |
I always believe that recipes speak a language of their own – a language that transcends borders, blends cultures and ignites culinary curiosity. The scrumptious Korean Seafood Pancake with Perilla (Deulkkae Haemul Pajeon) is a perfect testament to that belief. This harmony of taste and texture, with crisp edges and tender interiors, brimming with the sweat of the sea and the earthy aroma of perilla, has an inherent charm that transcends my Southern roots.
The Beauty of Balance
One of the reasons I love the Deulkkae Haemul Pajeon recipe is the balance it strikes. The mixed seafood offers a diverse palette of flavors from the ocean, as shrimp, squid, and mussels merge into a delicious symphony. The perilla leaves, a staple in Korean cuisine, lend a peculiar, distinct taste that rounds off the seafood beautifully. The red chili gives that kick of heat, which is mellowed down by the subtle sweetness from the onions and carrots.
A Melting Pot of Health Benefits
Also, this Korean Seafood Pancake with Perilla isn’t just a treat to the taste buds, it’s also packed with nutritional goodness. Seafood, being an excellent source of protein and omega-3 fatty acids, contributes to heart health and brain function. Perilla leaves, besides their sublime flavor, are rich in rosmarinic acid which is known for its powerful antioxidant, anti-inflammatory, and antimicrobial properties. Even the Korean chili powder, a spunky optional addition, contains capsaicin that can boost metabolism and promote weight loss.
Similar to the texture of a crepe but with flavors that are explosive in comparison, this pancake can be a delightful surprise for someone who’s entrenched in Southern cuisine. It works beautifully as a standalone dish or can be served alongside a bowl of warm Jjigae (Korean stew) or Japchae (Stir-fried noodles) for a hearty Korean meal.
The next time you want to venture away from my usual Southern staples and sail towards an Asian culinary adventure, consider this masterpiece. The heaviness of the seafood and the airiness of the pancake somehow echo the hearty, soul-satisfying quality of my favorite fried chicken recipe or a plate of biscuits smothered in gravy. Yet, the taste it brings is so incredibly unique, it’s like surfing on a completely new wave. And, oh boy, what a delicious wave it is!
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rice flour
- 2 1/2 cups cold water
- 1 teaspoon salt
- 2 cups mixed seafood (shrimp, squid, and mussels)
- 3 scallions, cut into 2 inch pieces
- 1 green or red chili, thinly sliced
- 6 large perilla leaves, cut into halves
- 1/2 cup vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 small onion, thinly sliced
- 1 medium carrot, thinly sliced
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon Korean chili powder (optional)
Method
Step One
Combine the all-purpose flour, rice flour, and salt in a large bowl. Gradually pour in the cold water while whisking to create a smooth batter. Set this aside for 15 minutes to allow it blend well.
Step Two
While waiting for the batter, prepare your seafood. Ensure that the shrimp, squid, and mussels are clean, then cut into bite-sized pieces if necessary.
Step Three
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Arrange the perilla leaves on the pan and let them cook until they turn soft and change in color slightly, this should take about 1-2 minutes.
Step Four
Pour half of your pancake batter evenly over the perilla leaves in the pan. Then arrange the seafood, scallions, chili slices, onion, and carrot over the batter.
Step Five
Pour the remaining batter over the arranged ingredients, ensuring everything is well covered. Cook for about 5-7 minutes until the bottom turns golden and crisp. Flip and cook the other side until it also becomes golden and crisp. Reduce the heat if necessary to prevent the pancake from burning.
Step Six
While the pancake is cooking, prepare the dipping sauce. Combine the soy sauce, vinegar, sugar, and black pepper in a bowl. Add Korean chili powder if you desire some heat.
Step Seven
Serve the Korean Seafood Pancake hot, sliced into bite-sized pieces. Use the sauce for dipping. Enjoy your Deulkkae Haemul Pajeon!
