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Haemul Pajeon (Korean Seafood Scallion Pancake)

🇰🇷 South Korea

Servings: 4 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 1 1/2 to 2 cups mixed seafood (squid, shrimp, mussels, oysters, clams), cut into bite-sized pieces
  • 1 tablespoon sesame oil
  • 1 to 2 bunches scallions
  • 1 red chili pepper, sliced (optional)
  • 1 egg, lightly beaten (optional)
  • 1 cup Korean pancake mix (buchim garu), or all-purpose flour with 1/2 teaspoon salt
  • 3/4 cup icy cold water (plus more as needed)
  • 3-4 tablespoons vegetable oil, for frying
  • 1 tablespoon soy sauce
  • 2 to 3 teaspoons vinegar
  • 1 tablespoon water
  • pinch of black pepper
  • pinch of gochugaru (Korean red chili pepper flakes)
  • 1/2 teaspoon sugar (optional)
  • 1 tablespoon chopped scallion (optional)
  • 1 tablespoon diced onion (optional)

Steps

  1. Prepare the seafood, scallions, and optional chili pepper, draining excess water so the batter doesn't turn soggy.
  2. Cut scallions in half crosswise; slice the white parts lengthwise if thick.
  3. Toss the seafood with sesame oil.
  4. In a large bowl, mix the pancake mix with 3/4 cup icy cold water, adding more a tablespoon at a time until the batter is thinner than pancake batter but thicker than crepe batter.
  5. Mix half of the seafood into the batter.
  6. Heat 3-4 tablespoons vegetable oil in a non-stick pan over medium-high heat.
  7. Ladle half of the batter into the pan and spread evenly into a thin round shape.
  8. Arrange scallions in a single layer on top, pressing them into the batter. Add half of the remaining seafood and a few slices of chili pepper.
  9. Spoon half of the beaten egg over the top, if using.
  10. Cook until the bottom is golden brown, 3-4 minutes, reducing heat if browning too quickly.
  11. Flip the pancake, adding 2-3 tablespoons more oil around the edges, and cook another 3-4 minutes.
  12. Repeat with the remaining batter and ingredients to make a second pancake.
  13. Mix together soy sauce, vinegar, water, black pepper, gochugaru, sugar, scallion, and onion to make a dipping sauce.
  14. Serve the pancakes hot with the dipping sauce.

Notes

Using very cold water in the batter and draining seafood well helps achieve a crispy pancake.

Source: www.koreanbapsang.com