Imagine biting into a golden, crispy pancake bursting with tender seafood and fresh scallions, its edges perfectly crunchy and center delightfully soft. Haemul Pajeon isn't just a recipe—it's a culinary journey that transforms simple ingredients into a mouthwatering Korean street food masterpiece that will transport your taste buds straight to the bustling markets of Seoul! Whether you're a seasoned home cook or a curious food adventurer, this seafood scallion pancake promises to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- 1 cup scallions, chopped
- 1/2 cup mixed seafood (shrimp, squid, etc.)
- Vegetable oil for frying
- Dipping sauce (soy sauce, vinegar, sesame oil)
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour and 1/2 teaspoon of salt. Mix well to ensure the salt is evenly distributed.
- Add 1 cup of water to the flour mixture gradually, stirring continuously to avoid lumps. Whisk until you achieve a smooth batter.
- Chop 1 cup of scallions into small pieces and add them to the batter. Mix until the scallions are well incorporated.
- Prepare 1/2 cup of mixed seafood, such as shrimp and squid. If using whole shrimp, peel and devein them. Cut the squid into rings or bite-sized pieces.
- Gently fold the mixed seafood into the batter, ensuring they are evenly distributed throughout.
- Heat a non-stick skillet over medium-high heat and add enough vegetable oil to cover the bottom of the pan. Allow the oil to heat until shimmering.
- Pour half of the batter into the skillet, spreading it out evenly to form a pancake about 1/2 inch thick.
- Cook the pancake for about 4-5 minutes or until the bottom is golden brown and crispy. Use a spatula to gently lift the edges to check for doneness.
- Carefully flip the pancake over and cook for an additional 4-5 minutes on the other side until it is also golden brown and cooked through.
- Once cooked, transfer the pancake to a paper towel-lined plate to absorb excess oil. Repeat the cooking process with the remaining batter, adding more oil to the skillet as needed.
- While the pancakes are cooking, prepare the dipping sauce by mixing together soy sauce, a splash of vinegar, and a few drops of sesame oil in a small bowl. Adjust the proportions to taste.
- Once all the pancakes are cooked, cut them into wedges and serve hot with the dipping sauce on the side.
Tips
- Batter Consistency is Key: Whisk your batter thoroughly to avoid lumps, aiming for a smooth, slightly runny texture similar to thin pancake batter.
- High Heat, Crispy Result: Use a non-stick skillet and ensure it's hot before adding oil to achieve that signature crispy exterior.
- Don't Overcrowd: Cook your pajeon in batches to maintain the pancake's crispness and prevent steaming.
- Seafood Selection: Use fresh, high-quality mixed seafood for the best flavor. Quick-cooking seafood like shrimp and squid work perfectly.
- Dipping Sauce Hack: Experiment with your dipping sauce by adding gochugaru (Korean red pepper flakes) for an extra kick of heat.
- Serving Tip: Serve immediately while hot and crisp for the ultimate texture and flavor experience.
Nutrition Facts
Calories: kcal
Carbohydrates: 30g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 80mg
