It’s known in Korean restaurants as Haemool Pageon, but I like to call them Hamal Pigeons. Order it my way in Korean restaurants and waiters will either graciously attempt to teach you the correct pronunciation or give you the thousand-dagger stare – either way, hilarity ensues.
For the uninitiated, rest assured that this isn’t some Middle Eastern take on roasted pigeon, but rather a random assortment of carbohydrates, vegetables and seafood that has been mercilessly cooked in a thin layer of oil such that you end up with a crispy oily dinner-plate sized flat thing. Jenny Craig would be disappointed.
1/4 Cup Flour
1/4 cup milk
Half a potato (think, giant genetically modified Russet)
Couple sprigs green onion
Slice of Onion
About 3/4 cup of seafood
Salt (a pinch… or three)
Using a mandoline, slice the potato into 1/4″ thick strips. If you don’t have one, you can use a sharp knife to make the strips. Do think about buying a mandoline though. In addition to slicing your fingers, it does a very nice job on vegetables.
Mix the flour, egg and milk together and whisk until smooth. Toss in the rest of the ingredients and mix well.
In a large pan (think dinner plate sized), coat the pan with a nice generous layer of oil on medium high heat. Spoon the mixture into the pan and brown. Flip it over and toss it in the oven for about 15 minutes at 400 degrees until it’s cooked. If you lack a convection oven, it’ll probably take about 25 minutes or so. As always, be sure to experiment.