Korean Seafood Pancake (Haemul Pajeon)
A delicious and authentic desserts and sweet soups recipe for Korean Seafood Pancake (Haemul Pajeon), prepared with traditional seasonings and techniques.
Ingredients
- • 1 cup seafood mix ((*Footnote 1))
- • 9 to 12 spring onions (, sliced in half lengthwise and cut in half (*Footnote 2))
- • 1 egg (, beaten)
- • 1/4 cup vegetable oil
- • 1 cup plain flour
- • 1 teaspoon cornflour
- • 1 teaspoon salt
- • 1/2 teaspoon sugar
- • 1/2 teaspoon garlic powder ((or 1 clove minced garlic))
- • 1/4 teaspoon white pepper ((or black pepper))
- • 1 cup + 3 tablespoons ice water ((*Footnote 3))
- • 2 tablespoons light soy sauce ((or regular soy sauce))
- • 1 tablespoon rice vinegar
- • 1 tablespoon water
- • 1 teaspoon sugar
- • 1 clove garlic (, minced)
- • 1/2 teaspoon Chinese chilli flakes
Preparation Steps
Combine the dry ingredients of the batter in a medium-sized bowl. Slowly stir in the water and mix with a spatula until it forms a smooth, runny batter that can just coat the back of a spoon. Add a bit more water if the batter is still a bit thick and mix again.
Mix the dipping sauce ingredients until the sugar is dissolved. Set aside.
Heat 2 tablespoons of oil over medium-high heat in a large frying pan until hot.
Add half of the spring onions to the pan in a single even layer, forming a rectangle about 7” by 9” (18 cm by 23 cm).
Drizzle about 4 tablespoon of batter evenly over the spring onions.
Spread 1/3 cup of seafood mix evenly across the pancake and drizzle another 2 to 4 tablespoons of batter evenly over the seafood.
Turn the heat to medium and allow the pancake to cook for 1 minute.
Add about a third of the beaten egg over the pancake and spread it with a brush or a spoon to form an even layer.
Cook the pancake for another 1 to 2 minutes, occasionally checking underneath, until it is browned and crisp.
In one fluid motion, flip the pancake using a spatula (or two spatulas). It may be necessary to add another tablespoon of oil to the pan.
Cook the pancake until the seafood side is browned and cooked through, another 2 to 4 minutes.
Turn the pancake out onto a cutting board and slice into 9 squares or 8 triangles.
Add more to the pan and repeat steps 4 through 11 to cook the remaining two pancakes.
Serve hot with the dipping sauce on the side as an appetizer or main.