Haemul pajeon (seafood pancake) is surprisingly easy to make at home, often paired with sofu or makgeolli (Korean fizzy rice wine) in Korea. Perfect for a rainy, cold day. “Haemul” means seafood, “pa” means scallion and “jeon” is often translated to “pancake.”
Haemul pajeon is a savoury, colourful and textural experience. Each bite should be “crispy chewy” -- crispy from the fried edges and chewy on the inside with bits of delicious seafood. Dip it in the spicy soy dipping sauce and enjoy! This recipe can be made gluten-free by substituting the all-purpose flour for your gluten-free flour of choice and replacing the soy sauce with tamari.
Kimchi is a staple in every Korean household, for no meal is complete without it. Making kimchi is a true labour of love, but Mama Lee’s recipe for mak kimchi is easy to follow. Don’t be intimidated, making kimchi is fun and easier than you think!
In Korean, “mak” means “rough, careless”. So we call this “mak” kimchi because it’s a little faster and easier to make (due to cutting the cabbage before fermentation) compared to traditional “pogi” kimchi. Check out our IGTV on Instagram for tips and tricks on how to make kimchi!