Saenunan Pajeon

Saenunan Pajeon is a savory Korean pancake that captures the essence of Korean culinary traditions. This dish dates back to the Joseon Dynasty, where it was popularized as a celebration meal among noble classes. Today, it is a beloved appetizer and street food enjoyed by people across the world.

History of Pajeon

The word "pajeon" comes from "pa," which means green onion, and "jeon," referring to any food that is pan-fried and served as a pancake. Traditionally, pajeon was prepared to commemorate important occasions and was especially favored during the rainy season in Korea, as the sound of the pajeon sizzling matches the sound of falling rain. Saenunan Pajeon, in particular, incorporates seafood, making it a richer and more flavorful variant.

Ingredients

• Flour
• Rice flour
• Water
• Green onions
• Squid
• Shrimp
• Mussels
• Egg
• Soy sauce
• Garlic
• Salt
• Black pepper
• Korean pancake mix
• Cooking oil
• Vinegar
• Ginger
• Sugar

Preparation

Preparing the Seafood

Start by cleaning the squid. Gently remove the head and innards, and peel off the outer skin. Cut the squid into small, bite-sized rings. Next, devein the shrimp by cutting along the back and removing the black vein. Rinse and pat them dry. For the mussels, ensure that they are thoroughly scrubbed and beards are removed.

Preparing the Batter

In a large mixing bowl, combine equal parts of flour and rice flour. Gradually add water while stirring to achieve a smooth batter consistency. This mixture is essential for the perfect texture of pajeon. Add chopped green onions, sliced garlic, a pinch of salt, and black pepper to taste.

Cooking Process

1. In a large pan, heat a generous amount of cooking oil over medium heat.
2. Pour a ladleful of the batter into the pan, spreading it evenly. Arrange the prepared squid, shrimp, and mussels evenly over the top, pressing them gently into the batter.
3. Crack an egg and drizzle it across the top for additional richness.
4. Cook for about 5 minutes on each side, or until the edges turn golden brown and crispy. Remember to set your cooking timer to ensure the perfect crisp.
5. Remove from heat and let it rest on a paper towel to absorb excess oil.

Serving Saenunan Pajeon

Saenunan Pajeon is best enjoyed fresh off the pan. Cut it into wedges and serve it hot with a dipping sauce made from soy sauce, a splash of vinegar, a teaspoon of sugar, minced ginger, and extra sliced green onions for garnish.

Tips for Enjoyment

Pair this delicious pajeon with a chilled glass of makgeolli, a traditional Korean rice wine, to complement the savory flavors. Sharing this dish in a communal setting among friends and family enhances the dining experience, turning a simple meal into a joyous occasion.