Haemul Pajeon (Seafood Pancake)

Name: Haemul Pajeon (Seafood Pancake) (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup All-purpose flour; 1/2 cup Potato starch; 1 tsp Salt; 1 cup Cold water; 1 Egg; 1/2 cup Frozen seafood mix (squid, shrimp, mussels), thawed; 1 cup Green onions, chopped; 1/2 cup Onion, thinly sliced; 1/4 cup Carrot, julienned; 2 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 tsp Sesame oil; 1/2 tsp Gochugaru (Korean chili flakes); 2 tbsp Vegetable oil, for cooking

⏱30 min

👥2 servings

🔥350 cal

Easy

🍽️Korean

🥗Pescatarian

A simple and delicious Korean seafood pancake that's easy to make at home with accessible ingredients.

1 cup All-purpose flour

1/2 cup Potato starch

1 tsp Salt

1 cup Cold water

1 Egg

See all 14 ingredients ↓

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⏱30 min

👥2 servings

🔥350 cal

Easy

🍽️Korean

🥗Pescatarian

A simple and delicious Korean seafood pancake that's easy to make at home with accessible ingredients.

#Korean #Pancake #Seafood #Appetizer #Easy

Instructions

First, prepare the Dipping Sauce: In a small bowl, combine all Dipping Sauce ingredients - soy sauce, rice vinegar, sesame oil, and gochugaru. Set aside.
Next, prepare the Pancake Batter: In a large bowl, whisk together the all-purpose flour, potato starch, salt, egg and cold water until smooth. Be sure to remove any lumps.
Add the Seafood and Vegetables to the Pancake Batter: Add the thawed seafood mix, chopped green onions, sliced onion, and julienned carrot to the batter. Mix well to combine.
Heat a large skillet or frying pan over medium heat. Add the vegetable oil.
Pour half of the pancake batter into the hot skillet, spreading it evenly. Cook for 5-7 minutes per side, or until golden brown and crispy, flipping carefully.
Repeat with the remaining batter.
Slice the pancakes into wedges and serve immediately with the dipping sauce.

Ingredients

Pancake Batter
1 cup 120 g All-purpose flour
1/2 cup 60 g Potato starch
1 tsp 5 mL Salt
1 cup 240 mL Cold water
1 1 Egg
Seafood
1/2 cup 50 g Frozen seafood mix (squid, shrimp, mussels), thawed
Vegetables
1 cup 75 g Green onions, chopped
1/2 cup 50 g Onion, thinly sliced
1/4 cup 25 g Carrot, julienned
Dipping Sauce
2 tbsp 30 mL Soy sauce
1 tbsp 15 mL Rice vinegar
1 tsp 5 mL Sesame oil
1/2 tsp 2.5 mL Gochugaru (Korean chili flakes)
Other
2 tbsp 30 mL Vegetable oil, for cooking

Equipment

Large bowl
Whisk
Skillet or frying pan

Instructions

First, prepare the Dipping Sauce: In a small bowl, combine all Dipping Sauce ingredients - soy sauce, rice vinegar, sesame oil, and gochugaru. Set aside.
Next, prepare the Pancake Batter: In a large bowl, whisk together the all-purpose flour, potato starch, salt, egg and cold water until smooth. Be sure to remove any lumps.
Add the Seafood and Vegetables to the Pancake Batter: Add the thawed seafood mix, chopped green onions, sliced onion, and julienned carrot to the batter. Mix well to combine.
Heat a large skillet or frying pan over medium heat. Add the vegetable oil.
Pour half of the pancake batter into the hot skillet, spreading it evenly. Cook for 5-7 minutes per side, or until golden brown and crispy, flipping carefully.
Repeat with the remaining batter.
Slice the pancakes into wedges and serve immediately with the dipping sauce.

Nutrition per serving

Calories 350