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Korean seafood pancake, known as haemul pajeon, is a delicious dish that combines fresh seafood, green onions, and a crispy batter. Making this dish at home allows you to enjoy authentic flavors with perfect crispy edges that are both satisfying and flavorful.
Ingredients Needed
- 1 cup all-purpose flour
- 1/2 cup rice flour (for extra crispiness)
- 1 1/4 cups cold water
- 1 egg
- 200g mixed seafood (shrimp, squid, clams)
- 4-5 green onions, chopped
- 1 small carrot, julienned (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Preparation Steps
Start by preparing the batter. In a large bowl, whisk together the all-purpose flour, rice flour, salt, and pepper. Add the egg and cold water gradually, mixing until the batter is smooth and slightly runny. The cold water helps create a crispy texture when fried.
Next, prepare the seafood. Clean and chop the seafood into bite-sized pieces. Add the seafood and chopped green onions to the batter, mixing gently to coat evenly.
Heat a generous amount of vegetable oil in a non-stick skillet over medium-high heat. Once hot, pour in the batter, spreading it evenly to form a thin layer. For extra crispy edges, avoid overcrowding the pan.
Cook for about 3-4 minutes until the edges turn golden brown. Carefully flip the pancake using a spatula or by sliding it onto a plate and then flipping it back into the pan. Cook for another 3-4 minutes until the other side is crispy and the seafood is cooked through.
Serving Suggestions
Serve your haemul pajeon hot, cut into wedges. It pairs wonderfully with a dipping sauce made of soy sauce, rice vinegar, sesame oil, and chopped chili. Garnish with additional green onions or sesame seeds for extra flavor.
This dish is perfect for sharing at gatherings or enjoying as a savory snack. The key to the perfect haemul pajeon is achieving those crispy edges while keeping the seafood tender inside. With practice, you’ll master this authentic Korean delicacy!