seafood pancake

Love a good savory pancake? You’ll have to give this absolutely delicious Korean Pancake (Pajeon 파전) recipe a try! Enjoy with a spicy soy dipping sauce.

Korean Pancake

green onions/scallions ((1 bunch = 10 stalks))

egg (50 g w/o shell)

oz shrimp ((4 oz = 100 g) (cleaned and deveined))

neutral-flavored oil (vegetable, canola, etc)

cake flour ((70 g = ½ cup + 2 Tbsp) (See Notes))

salt

cold water ((½ cup = 120 ml))

soy sauce

½ Tbsp rice vinegar

tsp green onions/scallions ((thinly sliced))

Korean chili flakes (Spicy Korean Chili Seasoning)

¼ tsp toasted white and black sesame seeds

tsp sugar ((optional, if vinegar

Gather all the ingredients.

Combine all the ingredients for the dipping sauce and set aside.

Cut the end of scallions and then cut in half.

Beat the egg in a small bowl and set aside.

Combine cake flour and salt in a medium bowl to make batter. Slowly add cold water and whisk till just combined. Do not over mix the batter because it’ll create gluten and the pancake won’t have good texture.

Place a non-stick frying pan over medium high heat and add the oil when the pan is hot. Then spread out the scallions on the bottom of the pan and add the shrimps.

Drizzle the batter to cover the scallion and shrimp, and make sure there is batter between the ingredients so that they will be held together.

Lightly pour the beaten egg (I usually use half of one egg) over the batter. Cook for 3 minutes, until the edge of the pancake gets crispy and the bottom of the pancake is nice golden brown. Flip and cook for another 3 minutes, pressing down the pancake with spatula occasionally, until the pancake is crispy and golden brown. Flip one last time and cook for 30 seconds.

Transfer to a cutting board. Cut into small pieces and enjoy with the dipping sauce.

Haemul Pajeon is a crispy and chewy pancake made with scallions and a variety of seafood. It’s one of the most craved Korean appetizers and a great dish to be shared with family!

Korean Seafood Pancake (Haemul Pajeon)

Vegetable or Canola Oil (For frying)

Whole Onion (Julienne)

Scallions (Sliced lengthwise before chopping into 3-inch pieces)

pcs Big Scallops (Diced)

pcs Shrimp (Peeled)

All Purpose Flour

Potato Starch

pc Egg

Water

Salt and Pepper

Hondashi

Garlic

Scallions (Chopped)

Soy Sauce

tbsp Minced Garlic

tbsp Sesame Oil

Sugar

Black Pepper (To taste)

Chop the scallions into 3-inch pieces and slice the onion julienne. Set aside.

Pat dry the shrimp and scallops and chop them up in big chunks.

Make the batter by combining all-purpose flour, potato starch, egg, water, salt, pepper, hondashi, and minced garlic. Mix well then taste and adjust accordingly. Add salt, pepper, and hondashi as needed.

Add the scallions and onion into the batter and mix well until everything is coated. Check the consistency of the batter, it should be a little thick. Adjust the batter as needed, add water if it’s too thick, and add flour and potato starch if it’s too loose.

In a nonstick pan, on high heat, heat up a generous amount of oil until there is a bit of white smoke coming out.

Once the oil is heated, add a handful of batter and shape it into a thin wide circle as quickly as you can. Top the pancake with seafood.

Cook the pancake for 2 minutes on high heat on each side, then 2 minutes on medium heat on each side. Add a round of oil as needed every flip to crisp up the pancake.

Watch out for white smoke, and flip as needed. Flatten to crisp it up and do taps to check if the inside is cooked through.

Cook until the pancake is golden brown.

Serve hot with a dipping sauce and enjoy!

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Korean Seafood Pancake (Haemul Paje...

Top 2 seafood pancake recipes from across the web

The most viewed seafood pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Pancake

Korean Seafood Pancake (Haemul Paje...

The most viewed seafood pancake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine