Korean Seafood Pancake (Haemul Pajeon)
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5.0
9 reviews
Excellent
Korean Seafood Pancake (Haemul Pajeon)
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Recreate the authentic Korean seafood pancake in your kitchen with all the savory flavors, a soft interior, and a crispy outside that you will surely love!
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Ingredients
- 1 cup seafood mix (*Footnote 1)
- 9 to 12 green onions , sliced in half lengthwise and cut in half (*Footnote 2)
- 1 egg , beaten
- 1/4 cup vegetable oil
Batter:
- 1 cup (150 g) all-purpose flour
- 1 teaspoon cornstarch
- 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)
Dipping Sauce:
- 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 chili flakes
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Instructions
- 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 skillet until hot.
- Add half of the green 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 green 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.
Notes
- If you are using frozen seafood mix, you need to thaw it before using. To measure frozen seafood mix, you will need to use a heaping cup. It will be about a cup after thawing.
- The number of green onions depends on their size. If the green onions are large (and come in 6 a batch at the grocery store), use 9. If they are smaller (8 in a batch), use up to 12.
- Depending on the brand of flour you use, you might need to slightly adjust the water ratio to form a thin, runny batter that could just coat the back of a spoon.
Nutrition Information
Show Details
Serving
1serving
Calories
295kcal
(15%)
Carbohydrates
29.2g
(10%)
Protein
9.5g
(19%)
Fat
15.4g
(24%)
Saturated Fat
3.3g
(17%)
Cholesterol
70mg
(23%)
Sodium
694mg
(29%)
Potassium
177mg
(5%)
Fiber
2.1g
(8%)
Sugar
1.8g
(4%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2to 4 servings (3 pancakes)
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 29.2g | 10% |
| Protein | 9.5g | 19% |
| Fat | 15.4g | 24% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 70mg | 23% |
| Sodium | 694mg | 29% |
| Potassium | 177mg | 4% |
| Fiber | 2.1g | 8% |
| Sugar | 1.8g | 4% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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