Haemul Pajeon (Korean Crispy Seafood Pancakes)

This recipe for Haemul Pajeon (Korean Crispy Seafood Pancakes) features scallions and assorted seafood in a batter that is pan-fried until golden and crisp.

Course Appetizer, Side Dish

Cuisine Asian, Korean

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 119kcal

Author Michelle

Ingredients

For the batter:

½ C all-purpose flour
¼ C rice flour
¼ C potato starch or cornstarch
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 C sparkling/carbonated cold water or beer
200 g mixed seafood chopped (shrimp, scallop, or any seafood you like, such as clams, squid, octopus, oysters or mussels)

For frying:

2 tablespoon vegetable oil + extra for pan frying
1 bunch green onions/scallions sliced into 2" lengths

Dipping sauce:

2 tablespoon soy sauce
1 teaspoon rice vinegar
½ teaspoon sugar
½ teaspoon sesame oil
½ teaspoon gochugaru or red pepper flakes

Instructions

Make the batter:

In a measuring cup with a pourable spout, or mixing bowl, combine the all-purpose flour, rice flour, potato starch, baking soda, salt and pepper, garlic powder and onion powder. Give everything a whisk.
Pour in sparkling water/carbonated water and mix until the batter is slightly thick but not too runny. (It should have a consistency similar to plaster).
If the batter is too runny, add 1 tablespoon of all-purpose flour until it thickens up.
Add the chopped mixed seafood (shrimp, scallop) to the batter.
Mix to combine.

Pan-fry the pajeon:

Heat up a large frying pan over medium high heat.
Add 1 tablespoon of vegetable oil and pour in about ¼ C of batter into the pan.
Place green onions onto the batter and cover with a little extra pancake batter.
Pan-fry for 2-3 minutes, and use a spatula to flip to cook the other side.
Continue pan-frying, pressing on the pajeon slightly to flatten, until thoroughly cooked and golden brown, another 2-3 minutes.
Remove from pan and transfer to a plate lined with paper towel.
Serve immediately with dipping sauce.

Make the dipping sauce:

In a small bowl, combine all the ingredients: soy sauce, rice vinegar, sugar, sesame oil, and gochugaru (if using).
Stir until everything is combined.

Notes

Yield 4x 4" pancakes

Nutrition