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

Recipe tier

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

Total 30 min

Serves 2 servings

Steps 7

Ingredients 14

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

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Equipment

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Instructions

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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.