Haemul Pajeon (Korean Seafood Scallion Pancake)

This pancake is a showcase for fresh seafood, so use what looks best at the market. Aside from shrimp, squid, and oysters, you can also use octopus, clams, and mussels in this pancake.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • ½ tsp. salt
  • 2 cups water
  • 2 large eggs
  • 4 medium green onions, trimmed and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1 cup fresh shrimp, peeled, deveined and roughly chopped
  • 1 cup fresh squid, cut into pieces
  • 1 cup fresh oysters, cut into pieces
  • 2 Tbsp. vegetable or peanut oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 tsp. sugar
  • 1 tsp. gochugaru, or red pepper flakes
  • 1 tsp. toasted sesame seeds

Directions

  • In a large bowl, combine flour, cornstarch, salt, water, and eggs. Mix until it just comes together and add green onions, garlic, shrimp, squid, and oysters, and fold into the batter.
  • Add 1½ teaspoons of oil to a medium frying pan over medium heat. Once oil shimmers ladle ¼ of the batter into the pan, spreading it gently so seafood is evenly distributed. Cook for 5–6 minutes, or until the underside of the pancake is golden brown. Carefully flip and cook for 5–6 minutes more, or until the pancake is cooked through and golden brown on both sides. Remove from the pan and store cooked pancakes in a warm oven while you repeat with the remaining batter.
  • While pancakes cook, prepare the dipping sauce by mixing soy sauce, rice vinegar, sugar, gochugaru, and sesame seeds in a medium bowl.
  • Once all the pancakes are cooked cut them into 4 pieces each and serve with dipping sauce.

Recipe Information

Serves: 4

Ingredients

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • ½ tsp. salt
  • 2 cups water
  • 2 large eggs
  • 4 medium green onions, trimmed and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1 cup fresh shrimp, peeled, deveined and roughly chopped
  • 1 cup fresh squid, cut into pieces
  • 1 cup fresh oysters, cut into pieces
  • 2 Tbsp. vegetable or peanut oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 tsp. sugar
  • 1 tsp. gochugaru, or red pepper flakes
  • 1 tsp. toasted sesame seeds

Directions

  • In a large bowl, combine flour, cornstarch, salt, water, and eggs. Mix until it just comes together and add green onions, garlic, shrimp, squid, and oysters, and fold into the batter.
  • Add 1½ teaspoons of oil to a medium frying pan over medium heat. Once oil shimmers ladle ¼ of the batter into the pan, spreading it gently so seafood is evenly distributed. Cook for 5–6 minutes, or until the underside of the pancake is golden brown. Carefully flip and cook for 5–6 minutes more, or until the pancake is cooked through and golden brown on both sides. Remove from the pan and store cooked pancakes in a warm oven while you repeat with the remaining batter.
  • While pancakes cook, prepare the dipping sauce by mixing soy sauce, rice vinegar, sugar, gochugaru, and sesame seeds in a medium bowl.
  • Once all the pancakes are cooked cut them into 4 pieces each and serve with dipping sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories490
Total Fat14g
Saturated Fat2.5g
Cholesterol205mg
Sodium890mg
Total Carbohydrate67g
Dietary Fiber2g
Sugars2g
Protein22g