Korean Haemul Pajeon Recipe
- 3/4 cup ice cold sparkling water
- 4 eggs
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon sea salt
- 3 tablespoons vegetable oil
- 4 cups scallions, cut in quarters (about 4 bunches of scallions)
- 1 cup pork (dulse)
- 2 cups uncooked short-grain white rice
- 1/3 cup seafood (shrimp, cuttlefish, squid, clam, or mussel)
- 1/3 cup kimchi
- 3 tablespoons sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons toasted white sesame seeds
- In a large bowl, whisk together the ice cold sparkling water, eggs, all-purpose flour, cornstarch and sea salt until smooth. Set aside.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook until lightly browned, about 3 minutes. Add the pork and cook until lightly browned and cooked through, about 5 minutes.
- Add the uncooked short-grain white rice and stir to combine. Let cook for 2 minutes. Add the seafood and kimchi and cook for 2 more minutes.
- Add the egg and flour mixture to the skillet and stir to combine. Let cook for 2 minutes.
- Add the sesame oil, gochugaru and sesame seeds. Using a spatula, spread the mixture evenly in the skillet. Cover and cook for 7-10 minutes or until the bottom is lightly browned and crisp.
- Flip Haemul Pajeon and let cook for an additional 5 minutes. Once cooked through, remove from heat and serve. Enjoy!