Korean Seafood Pancake (Haemul Pajeon)
Haemul Pajeon is a crispy and chewy pancake made with scallions and a variety of seafood. It’s one of the most craved Korean appetizers and a great dish to be shared with family!
Servings: 2 people
Equipment
- Nonstick Pan
- Big Spatula
Ingredients
- Vegetable or Canola Oil For frying
- 1/2 of Whole Onion Julienne
- 3 stalks Scallions Sliced lengthwise before chopping into 3-inch pieces
- 3 pcs Big Scallops Diced
- 5 pcs Shrimp Peeled
Batter
- 1 cup All Purpose Flour
- 1/2 cup Potato Starch
- 1 pc Egg
- 1/2 cup Water
- Salt and Pepper
- Hondashi
- Minced Garlic
Dipping Sauce
- Scallions Chopped
- 1/4 cup Water
- 1/4 cup Soy Sauce
- 1/2 tbsp Minced Garlic
- 1/2 tbsp Sesame Oil
- 1/2 tbsp Sugar
- Black Pepper To taste
Instructions
- Chop the scallions into 3-inch pieces and slice the onion julienne. Set aside.
- Pat dry the shrimp and scallops and chop them up in big chunks.
- Make the batter by combining all-purpose flour, potato starch, egg, water, salt, pepper, hondashi, and minced garlic. Mix well then taste and adjust accordingly. Add salt, pepper, and hondashi as needed.
- Add the scallions and onion into the batter and mix well until everything is coated. Check the consistency of the batter, it should be a little thick. Adjust the batter as needed, add water if it’s too thick, and add flour and potato starch if it’s too loose.
- In a nonstick pan, on high heat, heat up a generous amount of oil until there is a bit of white smoke coming out.
- Once the oil is heated, add a handful of batter and shape it into a thin wide circle as quickly as you can. Top the pancake with seafood.
- Cook the pancake for 2 minutes on high heat on each side, then 2 minutes on medium heat on each side. Add a round of oil as needed every flip to crisp up the pancake.
- Watch out for white smoke, and flip as needed. Flatten to crisp it up and do taps to check if the inside is cooked through.
- Cook until the pancake is golden brown.
- Serve hot with a dipping sauce and enjoy!