Sumptuous Gluten-Free Korean Seafood Pajeon (Korean Scallion Pancake)

Allergens

Seafood, Eggs

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1 cup ice
• cold water
• 2 large eggs
• 1/2 teaspoon salt
• 2 cups mixed seafood (shrimp, squid, and mussels)
• 4 green onions, chopped
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1/2 cup kimchi, finely chopped
• 1/2 cup green onion, chopped
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Instructions

1. a. In a large bowl, combine gluten free all purpose flour and ice cold water. Mix well until smooth. Add the eggs and salt. Stir until fully combined to form a batter. Let it rest for 30 minutes. b. Rinse and drain the mixed seafood. In another bowl, combine seafood, green onions, bell peppers, kimchi, black pepper, and half of the chopped green onion. Mix well. c. Add the seafood mixture to the batter, and stir gently until fully incorporated. d. Preheat a large non stick pan over medium heat. Pour about 1/4 cup of the batter onto the pan, spreading it into a thin pancake shape. Cook until bubbles form on the surface and the edges are golden brown. Flip the pancake and cook the other side until golden brown. Repeat for all batter. e. Serve immediately, garnishing with the remaining chopped green onion.

Chef’s Insight

The secret to this dish lies in its balance of flavors and textures. The crispy exterior contrasts with the fluffy interior, while the seafood and kimchi add a savory kick.

Notes

For best results, use fresh seafood and kimchi for maximum flavor.