Haemul Pajeon (Seafood Pancake)
A giant, lacy Korean pancake loaded with spring onions, squid, and shrimp, pan-fried golden and served with a sharp soy-vinegar dipping sauce.
🛒 Ingredients
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 cup ice-cold water
- 1 egg
- 200g mixed seafood (squid, shrimp)
- 1 bunch spring onions
- 2 tbsp soy sauce (dipping)
- 1 tbsp rice vinegar (dipping)
- 1 tsp sesame oil (dipping)
- 1 tsp gochugaru (dipping)
- vegetable oil for frying
👨🍳 Method
- 1
Whisk flours, ice water, and egg until just combined (lumpy batter is fine).
- 2
Mix in spring onions and seafood.
- 3
Heat a generous amount of oil in a large non-stick pan over medium-high.
- 4
Pour in half the batter and spread to the edges.
- 5
Cook 4-5 minutes until the edges are golden and crispy.
- 6
Flip carefully and press down with a spatula. Cook another 3-4 minutes.
- 7
Repeat with remaining batter.
- 8
Mix dipping sauce ingredients and serve alongside.
💡 Chef's Tips
- →Ice-cold water creates a crispier batter.
- →Use a generous amount of oil for maximum crispiness on the edges.
- →Press down with the spatula after flipping to get even golden color.
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