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Recipe: Cheese Heamul Jeon

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Recipe: Cheese Heamul Jeon

Cheese Heamul Jeon is a popular variation of a classic savoury pancake beloved by all Koreans. It is crispy on the outside and tender on the inside.

Ingredients (4 servings):

  •   1 cup of seafood assortments such as mussels, shrimp, oysters.
  •   1 teaspoon of sesame oil
  •   Thinly sliced scallions.
  •   ½ red chilli pepper and green chilli pepper
  •   1 egg

For the Pancake Batter

  •   1 cup of Korean pancake mix
  •   1 teaspoon of garlic, minced
  •   1 egg
  •   1/3 cup of shredded mozzarella cheese
  •   1 medium shallot, thinly sliced

For the Dipping Sauce

  •   1 tablespoon of soy sauce
  •   1 tablespoon of water
  •   1 teaspoon of vinegar
  •   ½ teaspoon of sugar
  •   Black pepper
  •   Gochugaru

Instructions:

  1. Wash the seafood mix over cold water and drain any excess water with kitchen towel or paper. In a bowl, mix together with sesame oil.
  2. In a different bowl, make the pancake mixture. Mix in the pancake mix with ¾ cup of water and 1/3 cup of cheese. Beat in an egg into the mixture. Pour in a little water if it is still thick. If you want to make a crispier pajeon, it should be thin. Mix it well.
  3. Mix in about 2/3 of seafood into the batter.
  4. In a pan, heat up 2 to 3 tablespoons of vegetable oil over medium heat. Use a ladle to pour in the mixture. Spread it evenly throughout the pan.
  5. Put the scallions on top of the batter and add the rest of the seafood mix. You can add in a few pepper slices, but that’s optional.
  6. Scoop up half of a beaten egg to cook on top. Cook it until it is golden brown for about 3 to 4 minutes. Flip it over and add in 2 tablespoons of vegetable oil. Turn up the heat to a medium to give the pancakes a little crispy edge.
  7. Press the pancake down with your spatula. Cook it for another 3-4 minutes. Repeat the steps for the rest of the batter and ingredients.
  8. Cut it into bite-size pieces. Serve while hot with dipping sauce on the side.

Notes:

  1.     If you do not have the Korean pancake mix, mix in about 2 tablespoons of rice flour, 2 tablespoons of cornstarch and ½ teaspoon of salt.

Nutrition

Calories: 159kcal
Carbohydrates: 11.8 grams
Protein: 8.8 grams
Fat: 8.2 grams