Haemul Pajeon
INGREDIENTS
SERVES
4
METHOD
1.25 dl flour
1.25 dl potato starch
1.25 dl water
1 tsp soybean paste
0.5 tsp sugar
2 tbsp soy sauce
1 tbsp vinegar
1 tsp honey
Half an onion, finely chopped
1 green or red chilli pepper, chopped
1 tsp roasted sesame seeds
Half a medium-sized onion, sliced
100 g cleaned calamari hoods,
sliced in rings
100 g squid tentacles
10 spring onions, cut into 10 cm pieces
100 g shrimps
1 green chilli pepper, chopped
3 tbsp vegetable oil
Make a smooth batter by mixing the flour, water, soybean paste and sugar in a bowl. You can use equal parts of flour and potato starch, or just flour.
Mix the ingredients for the dipping sauce and set aside.
Cook the sliced onions in a little vegetable oil until soft, but not brown. Stir the chopped chilli pepper into the batter and heat the vegetable oil on a flat-top grill or in a square pan at a medium heat. Place the calamari rings and tentacles in a layer on the base of the frying pan. Pour a little batter to bind them, then layer the spring onions in neat rows on top of them. Scatter the shrimps over the spring onions then pour the rest of the batter over them evenly. Pat and press the pancake with a spatula while cooking. When the bottom of the pancake turns crispy and golden brown, flip it over. Fry for a few more minutes until the bottom of the pancake turns crispy and golden brown again. Flip it and cook for another minute. Serve hot with dipping sauce.