KatjaAug 8, 2023

My latest new fave of #SpoonieEats is a casual thing inspired by the Korean haemul pajeon (seafood pancake), but it's really just thrown together the way my French teacher never measured out ingredients when we did crepe day in class.

Ingredients:
self-rising flour
egg
frozen seafood of choice (calamari rings, shrimp, even fish cakes)
minced scallions/chives
garlic powder
salt
optional: dashi powder

Dip:
chili garlic sauce
soy sauce
white vinegar

#food

Show threadKatjaAug 8, 2023

Minced scallions/chives can be readily frozen, and if so, cuts down drastically on prep time.

What I do, is throw a handful of frozen seafood into a mixing bowl, add about a cup of water to get them thawing.
Beat an egg, mix that in.
Add as much chives/scallions as looks good.
Add garlic powder, salt, and dashi powder to taste. I suggest starting with 1 tsp and working your way up if needed.
I use a tbsp of garlic, but I like my alliums.

#food
#SpoonieEats

Show threadKatjaAug 8, 2023
Then add just enough self-rising flour to make a loose batter.
If you've made crepes before, then it's kinda like that, but you can also go thicker if you like.
My mom likes her jeon chewy, so I always add more when she's eating with.
I suspect you can either cut the egg or substitute with mashed tofu if you don't want or can't have eggs.
And that's it. Then you fry it up in a skillet with the fat of your choice.
I use a Lodge mini cake pan for these as it makes flipping them easy.
#food
Show threadKatja

Lodge mini cake pan not necessary, obvi.
But if you have one around, then this is the perfect use.
The dip is just "mix together however much soy sauce, vinegar, and chili garlic sauce as you like".
I like on the fiery tangy side, but that's not for everyone, so start with 1 tbsp each of soy sauce and vinegar, add a dab of chili sauce, and then adjust from there.
Next time you'll know how to go.
Because the dip can be salty, go easy on the seasoning in the cakes.

#food

Aug 8, 2023 at 3:18pmWeb
Show threadKatjaAug 8, 2023
If you know anything about pajeon, then you know that they have much more ingredients and the mix is way more involved with like cornstarch added in.
But I'm here to tell you that it's okay!
The results from these are perfectly tasty, particularly on a low-spoons days when I just need to feed myself.
If you haven't had a Korean mama make one for you from scratch, you probably won't even be able to tell the difference.
No one's gonna judge your pan-frys! Just do whatever feels good and is easy!
Show threadAdara AstinAug 8, 2023
@Katja (I would like a T-shirt that says, "No one's gonna judge your pan-frys!", please.)
Show threadKatjaAug 8, 2023
@AdaraAstin Yess!