해물파전 원리
Seafood Scallion Pancake
Replace 20% of flour with sweet rice flour for chewiness. Pat seafood completely dry before adding — excess moisture prevents crisping. Keep the batter cold for maximum crispness.
Haemul pajeon is a thick seafood and scallion pancake made with a mix of flour and sweet rice flour. The rice flour adds chewiness while seafood moisture needs careful management for a non-soggy result.
핵심 요소
핵심 원리
Glutinous rice flour for a chewy texture + removing excess moisture from seafood + cold dough = crispy and chewy jeon (Korean pancake).
핵심 단계
- 1Chive Pancake (Jeon): Cut the chives to a length of 8-10 cm. Remove excess moisture from the seafood with paper towels.
- 2Ingredients: 4 tablespoons all-purpose flour, 1 tablespoon sweet rice flour, 1 egg, 5 tablespoons ice water, salt, and pepper.
- 31. Heat a generous amount of oil in a pan and spread some chopped green onions. 2. Thinly roll out the dough. 3. Place the seafood on top of the dough.
- 4Without a lid, cook over medium heat for 3-4 minutes. Then, flip it and press down while cooking for another 3 minutes.
seafood
It's essential to remove excess moisture from shrimp, squid, and clams – if they are too wet, the dough will become runny.
batter_temp
Cold dough (using ice water) = inhibits gluten development = results in a crispy texture.
flour_ratio
Ingredients: 80% all-purpose flour + 20% sweet rice flour (for chewiness).
같은 분류의 다른 기술
음식 예시
등록된 음식 예시가 없습니다.