Sourdough Discard Haemul Pajeon (Seafood Scallion Pancake)

Elevate your sourdough discard with a savory twist by making Haemul Pajeon, a
Korean seafood scallion pancake. This recipe blends the tangy depth of sourdough
with a mix of seafood and fresh scallions. The result is a crispy, golden
pancake with a tender, flavorful center—perfect as a hearty appetizer or a
satisfying meal.

Servings: 1 pancake

Author:

Course:

Side Dish Appetizer

Cuisine:

korean

Keywords:

sourdough sourdough discard

Instructions

1 Divide the scallions into half or fourths lengthwise, making thing strips. Cut
into 4 inch strips. Set aside.
2 Mix sourdough discard, water, cornstarch, rice flour, salt and pepper together.
Chop the seafood into 1/2" pieces and mix into the batter. You should have a
thin batter that is slightly thinner than a crepe's. If it is too thick, add
some more water.
3 Heat up a skillet on medium heat and spray with oil. Add the scallions and pour
the seafood batter mixture on top. With a spatula, evenly spread the batter.
Cook about 3 minutes or when the bottom has browned and the top looks partially
cooked (it will look a bit translucent in color). Flip and cook the other side
for about 3 minutes.
4 Remove from pan, slice and serve with dipping sauce.

Sourdough Discard Haemul Pajeon (Seafood Scallion Pancake)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook