Haemul Pajeon (Korean Crispy Seafood Pancakes)
User Reviews
5
6 reviews
Excellent
Haemul Pajeon (Korean Crispy Seafood Pancakes)
Report
This recipe for Haemul Pajeon (Korean Crispy Seafood Pancakes) features scallions and assorted seafood in a batter that is pan-fried until golden and crisp.
Share:
Ingredients
For the batter:
- ½ C all-purpose flour
- ¼ C rice flour
- ¼ C potato starch or cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 C sparkling water or beer, carbonated, cold
- 200 g mixed seafood chopped (shrimp, scallop, or any seafood you like, such as clams, squid, octopus, oysters or mussels)
For frying:
- 2 tablespoon vegetable oil plus extra for pan frying
- 1 bunch green onion sliced into 2" lengths, or scallions
Dipping sauce:
- 2 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- ½ teaspoon gochugaru or red pepper flakes
Instructions
Make the batter:
- In a measuring cup with a pourable spout, or mixing bowl, combine the all-purpose flour, rice flour, potato starch, baking soda, salt and pepper, garlic powder and onion powder. Give everything a whisk.
- Pour in sparkling water/carbonated water and mix until the batter is slightly thick but not too runny. (It should have a consistency similar to plaster).
- If the batter is too runny, add 1 tablespoon of all-purpose flour until it thickens up.
- Add the chopped mixed seafood (shrimp, scallop) to the batter.
- Mix to combine.
Pan-fry the pajeon:
- Heat up a large frying pan over medium high heat.
- Add 1 tablespoon of vegetable oil and pour in about ¼ C of batter into the pan.
- Place green onions onto the batter and cover with a little extra pancake batter.
- Pan-fry for 2-3 minutes, and use a spatula to flip to cook the other side.
- Continue pan-frying, pressing on the pajeon slightly to flatten, until thoroughly cooked and golden brown, another 2-3 minutes.
- Remove from pan and transfer to a plate lined with paper towel.
- Serve immediately with dipping sauce.
Make the dipping sauce:
- In a small bowl, combine all the ingredients: soy sauce, rice vinegar, sugar, sesame oil, and gochugaru (if using).
- Stir until everything is combined.
Notes
- Yield 4x 4" pancakes
- Yield 4x 4" pancakes
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
16g
(5%)
Protein
10g
(20%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.2g
(1%)
Sodium
1412mg
(59%)
Potassium
56mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
75IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 1412mg | 59% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
