Quick & Easy Korean Seafood Pancake (Haemul Pajeon)
User Reviews
5
Quick & Easy Korean Seafood Pancake (Haemul Pajeon)
Description
This recipe calls for fresh green onions chopped into two-inch pieces combined with peeled shrimp and squid rings, dried and patted to remove moisture before mixing into a lightly seasoned batter of flour, potato starch, baking powder, and spices. Cold water is used to create the batter consistency without overmixing.
The pancake is cooked in a large non-stick pan with oil on medium-high heat to develop a crisp, cooked-through texture, with an even golden brown crust and tender interior. The seafood combined with the allium flavor of green onions forms the dish’s characteristic savory profile.
The dipping sauce, combining soy sauce, rice vinegar, sesame oil, and chopped green onion, adds acidity and nuttiness that pairs well with the rich, fried pancake. This dish serves as a savory snack or appetizer with balanced texture and flavor.
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 2 cups green onions
- 8 pieces Shrimp peeled & deveined, jumbo
- ⅓ cup squid rings or substitute with lobster, octopus, mussels, clams or scallops
- ¼ cup + 2 tbsp all-purpose flour
- ¼ cup + 2 tbsp potato starch or cornstarch
- 2 ½ teaspoon baking powder
- 1 ½ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon chicken bouillon powder
- ¼ teaspoon salt
- ¾ cup water very cold
Dipping sauce:
- 2 tablespoon soy sauce regular
- 2 tablespoon rice vinegar or white vinegar
- ½ tablespoon sesame oil
- 1 tablespoon green onion finely chopped
Instructions
- Wash green onions to remove any dirt. Individually dry them with paper towel to remove excess moisture. Trim off the roots and split the green onions down the middle so the thick white part is split into half. Chop them into 2 inch long pieces and set aside. You should have 2 cups of firmly packed green onions.
- Pat dry the squid rings and peeled shrimp with paper towels to remove excess moisture. Set aside.
- In a large bowl, whisk together all purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder and salt. Then add chopped green onions, shrimp, squid rings and cold water. Mix together just until combined but do not over mix.
- Heat a large non-stick pan (about 12 inches wide) over medium-high heat and pour in 2.5 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, swirl the oil around in the pan and pour in the batter. Evenly spread the batter across the pan with chopsticks or spatula. Scrape out remaining batter with a spatula and pour it over the pancake filling in any holes. Use a spatula to spread the batter evenly so it fills in the gaps.
- Reduce to medium heat and fry until the bottom is crispy golden brown and the onions are slightly charred with small holes forming all over the pancake, about 5-7 minutes. Swirl the pancake every now and then so the oil coats the pancake evenly for a golden brown color.
- Flip pancake over. Pour remaining oil around the edges of the pancake. Swirl the pancake in the oil to prevent it from sticking. Fry until the other side is golden brown and the onions are a bit charred, another 4-5 minutes. Press the pancake down a few times with the spatula to make the pancake crispy.
- Slide the large pancake onto a cutting board and slice with a sharp knife into small squares or wedges and transfer to a large serving plate.
- In a small bowl, combine dipping sauce ingredients and serve with pancake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1large pancake
Amount Per Serving
Calories 904 kcal
% Daily Value*
| Calories | 904kcal | 45% |
| Carbohydrates | 169g | 56% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 197mg | 66% |
| Sodium | 4770mg | 199% |
| Potassium | 1918mg | 41% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 2123IU | 42% |
| Vitamin C | 47mg | 52% |
| Calcium | 866mg | 87% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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