Crispy Korean Haemul Pajeon with Seafood and Scallions
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Seafood
- 1
Mix Seafood
In a bowl, mix the shrimp, squid, and mussels with a pinch of salt and set aside for 10 minutes.
- 2
Rinse and Drain
Rinse under cold water and drain thoroughly.
- 3
Pat Dry
Pat dry with paper towels to remove excess moisture.
Preparing the Vegetables
- 1
Slice Scallions
Slice the scallions into 2-inch pieces.
- 2
Julienne Carrots
Julienne the carrots and set both aside.
Tip: 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.
How to Make Crispy Korean Haemul Pajeon with Seafood and Scallions
Total time: 1 h · Yields 4 servings
- 1
Heat the Pan
Heat a non-stick skillet over medium-high heat and add a couple of tablespoons of vegetable oil.
- 2
Pour the Batter
Combine the flours, water, and egg. Mix well until smooth. Pour half the batter into the pan, spreading it out quickly.
- 3
Add Toppings
Evenly distribute the seafood, scallions, and carrots over the batter. Press gently to adhere.
- 4
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.
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