Korean Seafood Pancake (Haemul Pajeon) Recipe
Korean Seafood Pancake, known as Haemul Pajeon, is a savory, crispy pancake bursting with fresh shrimp, calamari, and green onions. Perfectly golden and paired with a tangy, spicy dipping sauce, this dish offers a delightful combination of textures and flavors, ideal for a quick and satisfying meal or appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Ingredients
Batter and Pancake Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup potato starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup ice cold water
- 6 tablespoons vegetable oil (divided for cooking)
- 4 oz shrimp (peeled, deveined and cut into small pieces)
- 4 oz calamari (cut into small pieces)
- 12 stalks green onions (roots and tops trimmed)
- 1 fresh red chili pepper (thinly sliced, optional)
- 1 large egg (beaten)
Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon gochugaru (Korean red chili flakes)
- 1/2 tablespoon sesame oil
- 1 stalk green onion (chopped)
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the seafood: Wash and pat dry the peeled and deveined shrimp and calamari to remove excess moisture to ensure the batter adheres well.
- Make the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, gochugaru, sesame oil, chopped green onion, and toasted sesame seeds. Stir well and set aside for serving.
- Mix the batter: In a medium bowl, whisk together all-purpose flour, potato starch, baking powder, salt, black pepper, garlic powder, and onion powder. Gradually add ice cold water while whisking until smooth. Fold in the prepared seafood and green onions gently to combine.
- Cook the pancake: Heat 3-4 tablespoons of vegetable oil in a skillet over medium-high heat until hot. Pour half of the batter into the skillet, spreading it evenly into a thin layer. Arrange half of the sliced red chili pepper on top (if using), then drizzle half of the beaten egg over the surface. After one minute, reduce heat to medium to cook through without burning. Cook for 5-6 minutes until the bottom is golden and crispy.
- Flip the pancake: Carefully flip the pancake using a spatula and cook the other side for about 4 minutes until golden brown and crisp. Press the pancake gently with the spatula for extra crispiness. Repeat the process with the remaining batter.
- Serve: Transfer the pancakes to a cutting board and slice into squares. Serve hot with the prepared dipping sauce for a delicious Korean seafood pancake experience.
Notes
- Using ice cold water in the batter helps yield a crispier texture.
- Adjust the amount of gochugaru in the dipping sauce based on your spice preference.
- Red chili pepper is optional but adds a nice mild heat and visual appeal.
- Ensure the skillet is hot before adding batter for the best crispiness.
- Pressing the pancake with a spatula while cooking enhances crisp texture.
- Can be served as an appetizer, side dish, or light meal.
