Best-Ever Seafood and Beef Pajeon (파전)
This Pajeon (파전) is visually stunning and truly legendary, packed generously with seafood and beef. It includes expert tips for achieving a crispy exterior and a moist interior, creating a flavor so irresistible you won't be able to stop eating.
📝 Editor's Notes
This legendary Pajeon (파전) recipe is truly mouth-watering just by looking at it, generously packed with seafood and beef. The harmony of crispy on the outside and moist on the inside is exquisite, and thanks to the abundant ingredients, even one slice is filling. The fragrant scallions, refreshing seafood, and savory beef blend together to offer a deep, rich flavor. It's perfect for enjoying with a glass of makgeolli (막걸리) or a cold beer on a rainy day, or as an impressive dish for guests or a special family meal, offering both great taste and nutrition. You'll experience an even more captivating flavor when served with a slightly spicy dipping sauce.
🛒 Ingredient Tips
The key ingredients that determine the taste of this Pajeon (파전) are fresh scallions, seafood, and beef. Choose scallions with vivid green tops and plump, firm white bases. They must be fresh, without any wilting or soft spots, to ensure the Pajeon (파전) has its characteristic fragrant aroma. Select squid that has a glossy, transparent body and is firm to the touch. Fresh shrimp have firm, shiny shells and their heads and tails are still attached. Mussels should have unbroken shells and be tightly closed. For ground beef, choose one with a bright red color and a good marbling of fat to enhance the savory flavor. Remember, good ingredients are the foundation of delicious Pajeon (파전).
🔄 Substitution Guide
If you have difficulty finding certain ingredients or have allergies, you can use several substitute ingredients. Instead of squid, shrimp, and mussels, you can use clams or Asiatic hard clam meat, or even a frozen seafood mix. While it may not offer the exact same flavor as fresh seafood, it can still provide a refreshing seafood taste. If you don't have ground beef, you can use ground pork for a savory flavor, though it might differ slightly from the deep flavor unique to beef. Alternatively, if you finely chop bulgogi (불고기) beef, you'll get a richer chewy texture. If you use the white part of a leek or green onion instead of scallions, you can retain a crisp texture, but the distinctive fragrance of scallions might be less pronounced. Using garlic chives offers a good fragrance, but the texture is softer than scallions, which might slightly change the feel of the Pajeon (파전). Consider the characteristics of each ingredient and adjust to your preference.
🥘 Ingredients
👨🍳 Cooking Points
Here are some expert tips for cooking this legendary Pajeon (파전) to perfection, crispy on the outside and moist on the inside. First, for the batter, mix Korean pancake mix and Korean frying mix and use ice water. Ice water slows down gluten development, which creates a crispier texture. The batter consistency should not be too thin or too thick; it should flow easily but still have a slight viscosity. Second, never skip lightly coating the seafood and vegetables with flour. This is the secret to ensuring the ingredients adhere well to the batter and don't fall off. Third, a key point is to mix the beef with some batter and spread it over the pancake. If you mix 3 tbsp of batter with the pre-marinated beef and spread it over the flipped pancake, the beef will stay put and cook as one with the pancake, making it even more delicious. Use plenty of oil in the frying pan and cook over medium-low heat until golden brown for a perfect Pajeon (파전).
👨🍳 Directions
- 1
Add 1/2 tbsp soy sauce, 1/2 tbsp sugar, and 1/2 tbsp sesame oil (참기름) to 2.1 oz (60g) ground beef and mix well to marinate.
- 2
Cut 5.3 oz (150g) scallions into 4-inch (10cm) lengths, and thinly slice 1/2 onion. Finely chop 2 Cheongyang chili peppers (청양고추). Cut 1/2 squid into bite-sized pieces. Prepare 10 shrimp and 10 mussels.
- 3
In a bowl, combine 5 tbsp Korean pancake mix, 5 tbsp Korean frying mix, 4.6 oz (130g) ice water, 1/2 tbsp anchovy sauce (멸치액젓), and 2 pinches of salt. Mix well to make the batter.
- 4
Whisk 1 egg with 1 pinch of salt.
- 5
Lightly coat the prepared scallions, sliced onion, chopped Cheongyang chili peppers (청양고추), squid, shrimp, and mussels with flour to help them adhere to the batter.
- 6
In a pan with plenty of oil, first arrange the flour-coated scallions neatly, then pour half of the batter evenly over them.
- 7
Place the sliced onion, chopped Cheongyang chili peppers (청양고추), squid, shrimp, and mussels on top.
- 8
Pour the remaining batter evenly over the seafood, reserving about 3 tbsp for the beef.
- 9
Pour the whisked egg evenly over the top.
- 10
Once the bottom is cooked until golden brown, use a plate or lid to flip the pancake.
- 11
Mix the reserved 3 tbsp of batter with the marinated ground beef, then spread it evenly over the flipped pancake. This helps the beef adhere well to the pancake.
- 12
Once the beef-covered side is cooked until golden brown, flip it again and cook both sides thoroughly. The pajeon is now complete.
- 13
Mix a small amount of Cheongyang chili peppers (청양고추), a small amount of onion, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water, and 1/4 tbsp Korean chili powder (고춧가루) to make the dipping sauce. Serve with the Pajeon (파전).
💡 Tips
When cooking the pancake, ensure it's crispy on the outside and moist on the inside.
Lightly coating the ingredients with flour helps them stick better to the batter, making it easier to cook.
Mixing the ground beef with some batter and spreading it over the pancake helps the beef adhere better.
📦 Storage & Reuse
If you have leftover Best-Ever Seafood and Beef Pajeon (파전), store it in an airtight container in the refrigerator and it will remain delicious for 2-3 days. For longer storage, wrap individual slices in plastic wrap, then place them in an airtight container or freezer bag and freeze. They can maintain their quality for about 1-2 weeks. To reheat, lightly grease a frying pan and warm over low heat until golden brown, or air-fry at 350°F (180°C) for 5-7 minutes to restore the crispy-on-the-outside, moist-on-the-inside texture. Note that reheating in the microwave will keep it moist but may reduce its crispiness. If you have any leftover scallions, seafood, or beef, try using them in seafood stew, seafood fried rice, or beef and seaweed soup (미역국). This way, you can enjoy your leftover ingredients deliciously and economically.
🥢 Who This Is For
This hearty Seafood and Beef Pajeon (파전) is a perfect dish for the whole family to enjoy. It's truly the icing on the cake to enjoy it freshly cooked with makgeolli (막걸리) or a cold beer on a rainy day. It's excellent enough to be served as a special weekend meal or a main dish when entertaining guests. For side dishes that pair well, we recommend a refreshing bean sprout soup, spicy kimchi jjigae (김치찌개), or sweet and sour bibim guksu (비빔국수). These combinations will contrast beautifully with the rich flavor of the Pajeon (파전), further stimulating your appetite.
🔥 Nutrition Info
Thanks to its generous ingredients, this best-ever Seafood and Beef Pajeon (파전) is rich in nutrients. Based on a 2-serving recipe, the estimated calorie count per serving is approximately 700-850 kcal. Protein, approximately 35-45g (from beef, shrimp, squid, mussels, eggs), aids in muscle maintenance and growth. Fat, approximately 40-55g (from cooking oil, beef), serves as an energy source. Carbohydrates, approximately 50-65g (from Korean pancake mix, Korean frying mix, scallions, onions), provide energy for activities. Seafood and beef are particularly rich in iron and zinc, which are beneficial for preventing anemia and boosting immunity. Scallions, onions, and Cheongyang chili peppers (청양고추) contain Vitamin C and dietary fiber, contributing to a healthy diet. This will be an excellent meal that allows you to consume various nutrients at once.
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