(chopping and music)
Hi everybody!
Today let's make a delicious.
and popular Korean dish
When you go to a Korean restaurant and you are waiting for your main dish
such as Korean barbecue
What more are you going to add?
"Ok, we are just 4 people here, so before the main dish, our BBQ comes..."
"... we'd like to add some side dish!"
Then you guys can order this pajeon.
Haemul-pajeon, green onion pancake with seafood
So delicious! I use a lot in my cooking.
Today this green onion is the main ingredient in green onion pancakes
I like to make seasoning sauce first
because once you start cooking you're so busy.
2 tablespoons soy sauce.
This is jin-ganjang, dark soy sauce.
I use apple cider vinegar, one tablespoon.
Half teaspoon gochugaru Korean hot pepper flakes.
One green onion.
And one teaspoon toasted sesame seeds
You don't have to stir this now. When you eat, you can stir.
Ok, I will just set it aside here.
And so this is my pan.
12 and a half inches, a large size
But if your pan is smaller than this, just check out what I'm doing and make it smaller.
A smaller version. You can do it.
So now, these are 12.
So I have to cut it to this size.
Like this. See? Nice.
I'm going to add one egg.
Beat one egg.
And put it here.
Next, I will use one red pepper, once fresh red pepper. Slice it.
Now let's make a batter. I'm going to add a half cup flour and 1tbs potato starch
This potato starch makes it a little crunchy.
And then salt, half teaspoon.
And then stock. I'm using anchovy kelp stock but you guys can use
vegetable stock or water.
So we need 3/4 cup.
3/4 cup means half cup plus quarter cup, right?
... and quarter cup.
And then mix.
This is almost like water. Flowing, very runny.
Making batter is very important.
When you make a nice pajeon it has to be very runny.
Otherwise it will clump together and not be tasty.
Next we have to use seafood, right?
When I lived in Korea I could buy really fresh oyster.
Adding fresh oysters give it a really good flavor.
But here in New York City, it's not easy to find fresh oysters, plus it's too expensive (laughs)
So I'm using squid, shrimp, and clams.
All these are frozen, and all cleaned.
Ok, shrimp...
This is 2 shrimp.
Let's add here, this is a half cup.
Clams. Frozen clams.
And this is squid.
The whole squid looks like this. I just cut off and froze.
And froze. And just chop it up.
Let's add one more shrimp.
I can add more.
A half cup, a little pressed down is 4 ounces.
4 ounces of seafood. 3 kinds of seafood are inside this half cup (laughs).
And let's season a little bit
A pinch of salt.
And a pinch of ground black pepper.
And just mix.
Now I'm going to wash my hands and ACTION! (laughs)
(running water)
Let's turn on the heat.
Medium high heat.
At the restaurant they use a lot of cooking oil.
Almost frying. When you fry something like this it's tasty and crunchy.
But I don't want to use too much oil. At least you need to add this amount.
A quarter cup.
This air is hot, that means the pan is nicely heated.
And then I'm going to turn down the heat to medium.
And then use about half of this oil about 2 tablespoons.
Let's swirl this.
So there are 12 green onions, flip over about half so they are in the opposite direction.
So just dipping and coat this nicely.
Ok and let's go! Here.
And then this leftover also
Between everywhere.
Next, seafood.
Scape all this with your hand.
Like this.
Red pepper.
Next, egg.
This is medium heat. I'm going to cook 6 minutes.
So that the bottom side is very crunchy, nice but not burning.
Poke like this.
We make a gap between the green onion
So that it spreads and cooks evenly.
When green onions are cooked their taste turns a little sweet.
When I went to Mexico, there was -- (timer goes off) Oh!
6 minutes already! So let's flip it over.
Nice! Gorgeous!
Leftover 2 tbs cooking oil, I'm putting this on the edge.
So just lift the edge.
And tilt, so the oil is going under the bottom.
So that it's going to turn crispy.
And then this way for 3 mintues.
Ok, let's flip again.
Wow, looks awesome!
And I'm going to turn up the heat to medium high heat.
And one more minute to make the bottom side crunchy.
Let's put this on a plate. Turn off.
Let's mix the sauce.
If this is too big for you, then use scissors and cut it up.
But I want to enjoy the whole green onion.
Like this...
And sauce...
Mmm! (crunches) (laughs) Mmm...
Mmm. Sweet and soft green onion
and a little crispy pieces of seafood all mingle together
That's why this is one of the most popular dishes in Korean restaurants.
Now you guys can make it at home!
I know that your culture has a similar recipe.
When I went to Mexico, in Oaxaca, I went to a really nice market
They were selling BBQ, Oaxaca-style BBQ.
It was very interesting for me to see that they barbecue meat plus onions
Their onion, the bulb is really large
and they were grilling the whole onion
That was really really delicious.
I thought many cultures have the same mind.
Today we made haemul-pajeon green onion pancake with seafood.
Enjoy my recipe! See you next time, bye!