Scallions

D is for Dongnae Pajeon

By / A to Z Challenge, Seafood, Snacks / 4 Comments /

Dongnae Pajeon (Korean scallion seafood pancakes) has its origin in the Dongnae region of Korea. Legend has it that the residents threw scallions that grew abundantly in the region, at the retreating Japanese army. Dongnae pajeon was created to honor that victory. And the dish was presented at the king’s table. 

Scallion seafood pancakes must be one of the most popular items in any Korean restaurant. However, the regular haemul pajeon differs from dongnae pajeon in that while scallions and seafood are mixed into the batter for the regular haemul pajeon, they are layered and crisped for the dongnae pajeon.

The batter is made from a combination of glutinous and non-glutinous flours. I have used equal quantities of rice flour and all-purpose flour to make the batter for this recipe.

You can use a variety of seafood in the dongnae pajeon. Clams, mussels, oysters, shrimp, squid, and scallops are all perfect for this dish. I have used shrimp and scallops for this version. 

Traditionally, minari, a green leafy herb sometimes known as water celery or chinese celery, is an ingredient in the dongnae pajeon. As the pajeon is very flavorful even without the minari, I decide to leave it out. If you want to, you can use watercress in its place.

Being around Koreatown in Manhattan, I’ve eaten many a pajeon over the years. And I have tried to perfect the recipe and the method of preparing it.

The secret is to get the batter to the right consistency of a thin pancake batter. Then you start going across the scallion pieces in lines, till you have almost covered them. Almost, but not quite.

Then you quickly lay out the seafood over the batter and follow up with another set of lines of batter over the seafood. A drizzle of oil over that, and cover and cook for two-three minutes when it will be time to turn the pajeon over. You are almost there!

Serve with dipping sauce on the side. 

To make the dipping sauce, mix together soy sauce (2 tbsp), rice vinegar (1 tbsp), mirin (1 tbsp), and gochujang, the Korean chili-soy paste (1 tbsp). If you prefer a less spicy dipping sauce, you can use any fermented soy paste instead of gochujang. On the other hand if you prefer it spicier, add a spurt of sriracha. 

D is for Dongnae Pajeon
pinit
Print Recipe

D is for Dongnae Pajeon

Author: Ria Cooking Method:Stove-top Cuisine:Korean Courses:Snacks Recipe Keys:Seafood, Scallions
Difficulty:AdvancedServings:8 servings

Ingredients

Instructions

  1. Sieve together the rice flour, all-purpose flour and baking powder.
  2. Cut the green parts of the scallions in long pieces, 5 to 7 inches long. All pieces need not be the same length.
  3. Cut the shrimp and scallops into small pieces.
  4. In a bowl, beat the egg together with soy sauce, rice vinegar, and gochujang. Add one and a half cups of water and mix well.
  5. Add minced ginger and garlic to the bowl. Season with salt.
  6. Add the flour mix to the bowl and mix well. Add more water if required, to make a thin pancake batter.
  7. Heat a griddle on the stove top, on medium heat. Oil the griddle.
  8. Lay down a handful of scallion pieces in parallel on the griddle.
  9. Start drizzling the batter in lines across the scallions till they are almost covered.
  10. Quickly place the chopped seafood on top of the batter.
  11. Repeat with another layer of batter on top of the seafood. Make sure you stir the batter before each use as rice flour tends to settle at the bottom.
  12. Drizzle a teaspoon of oil on top of the pajeon.
  13. Cover and cook for two-three minutes.
  14. Turn the pajeon over and continue to cook, uncovered.
  15. Check after two minutes. When sufficiently crisp, remove from the griddle and serve hot with dipping sauce.
  16. To make the dipping sauce, mix together soy sauce (2 tbsp), rice vinegar (1 tbsp), mirin (1 tbsp), and gochujang, the Korean chili-soy paste (1 tbsp).
Keywords:Dongnae Pajeon, Korean Seafood Pancake, Pancakes, Scallions, Seafood

Shrimp and Avocado Salad with Cherry Tomatoes

By / Greens, Salad, Seafood / 1 Comment /

There is this funny story about how humans first started cooking their meat… how a barn got burned down along with the animals in it and the sad owner burned his finger when he poked a dead (and apparently perfectly cooked) animal… and put the finger in his mouth… and went yummm… but I have not heard a story about how we started eating shrimp. Only thing I can say is, whoever started the trend, he or she must have been a courageous soul! To look at one of those grumpy looking things with all spindly legs and stalk eyed stare and think… “umm… that must taste lovely!” would have taken a truly adventurous mind.
 
Whoever it was, I’m eternally grateful to that person. For, that indeed tastes lovely! In fact, shrimp is the favourite of a majority of pescetarians.
 
The name ‘shrimp’ is used to describe a wide variety of species, often synonymously with ‘prawn’, though technically prawns are the larger cousins of shrimp. These days more than half of the shrimp in the commercial market is farmed and rather than caught in the wild.
 
SAS-closeup
 
Shrimp figures prominently in many cuisines like Chinese, Italian and Mexican. And the ways in which it can be prepared are so numerous. Elaborate preparations with complex flavours or simple salads with a basic dressing… shrimp can be the starring presence in any of them!
 
SAS-shrimp-avocado-peas
 
Here I combined the shrimp with avocado in a salad – a winning combination any day – along with some sugar snap peas.
 
SAS-grapes-zucchini-scallions
 
And cherry tomatoes to add some colour, zucchini for a bit of body, and scallions for a mild heat.
 
SAS-dressing-ingredients
 
Crushed garlic, dijon mustard, balsamic vinegar and olive oil make up the simple dressing.
 
SAS-dressing-mixing
 
Mix together all ingredients except the olive oil and slowly add the olive oil last and mix thoroughly.
 
SAS-mixed2
 
It is an easy salad to make… just gently mix together all the prepared ingredients.
 
SAS-mixed
 
You have to be careful though, not to get the avocado pieces mushed by too much mixing.
 
SAS-done2
 
Last step, just pour the creamy dressing over the mixed salad.
 
SAS-done1
 
Ready to serve! A hearty salad willing to step in for a lunch any day!

 

~Ria

 

Shrimp and Avocado Salad with Cherry Tomatoes
 
Author: 
Recipe type: Salad
Print
Ingredients
  • 12 -15 medium shrimp
  • 1 medium avocado
  • ½ lemon
  • 1 cup sugar snap peas
  • 1 cup cherry tomatoes
  • 1 small zucchini
  • 1 bunch scallions
  • 2 tsp Dijon mustard
  • 2 cloves of garlic
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • Salt and pepper to taste
Directions
  1. Prepare the shrimp leaving the tails on.
  2. In a pan, cook the shrimp, covered, adding two tablespoons of water and a pinch of salt, for 4 to 5 minutes, till all water is evaporated. Keep aside.
  3. Deseed the avocado and cut into bite size pieces. Squeeze the lemon over the avocado pieces to prevent discolouration.
  4. Bring a pot of water to boil and add 1 teaspoon of salt. Add the sugar snap peas to the boiling water and cook for three minutes. Drain and place in iced water right away. When thoroughly chilled, drain and keep aside.
  5. Cut the zucchini into bite size pieces. Place in a microwave safe dish with a pinch of salt, and sprinkle with a little water. Microwave for two minutes.
  6. Slice the scallions into thin rounds.
  7. Mix together the crushed garlic, mustard and balsamic vinegar. Slowly drizzle the olive oil and mix thoroughly. Season with salt and pepper.
  8. In a large bowl, mix together shrimp, pieces of avocado and zucchini, peas and sliced scallions. Add salt and pepper as required.
  9. Pour the dressing all over the mix and gently stir together.
  10. Chill in the refrigerator for an hour.
  11. Ready to serve!