Crispy Korean Haemul Pajeon with Seafood and Scallions
A savory Korean pancake with a burst of seafood flavors and a hint of spice.
This classic Korean dish combines the delightful crispness of a pancake with the rich flavors of assorted seafood and scallions, perfect for any time of the day.
- 45 min
- 4
- Intermediate
Ingredients
For the Pancake Batter
For the Seafood
For the Vegetables
For the Dipping Sauce
Preparation
Marinating the Seafood
Mix Seafood
In a bowl, mix the shrimp, squid, and mussels with a pinch of salt and set aside for 10 minutes.
Rinse and Drain
Rinse under cold water and drain thoroughly.
Pat Dry
Pat dry with paper towels to remove excess moisture.
Preparing the Vegetables
Slice Scallions
Slice the scallions into 2-inch pieces.
Julienne Carrots
Julienne the carrots and set both aside.
Important: Do not overcrowd the pan with too much batter; a thinner layer helps achieve crispiness. Pro Tip: Use a mix of rice and all-purpose flour for an extra crispy texture.
Cooking Process
Heat the Pan
Heat a non-stick skillet over medium-high heat and add a couple of tablespoons of vegetable oil.
Pour the Batter
Combine the flours, water, and egg. Mix well until smooth. Pour half the batter into the pan, spreading it out quickly.
Add Toppings
Evenly distribute the seafood, scallions, and carrots over the batter. Press gently to adhere.
Timing & Heat Guide
Browning One Side: 3-4 min. Flipping and Browning Other Side: 3-4 min. Initial Cooking: Medium-high heat. Final Crisping: Medium heat.
Plating & Serving
Crispy Korean Haemul Pajeon with Seafood and Scallions
Crispy Korean Haemul Pajeon with Seafood and Scallions
Serve
Slice the pancake into squares or wedges and serve hot with the dipping sauce on the side.