Name: Haemul Pajeon Seafood Spring Onion Pancake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup All-purpose flour; 0.5 cup Rice flour; 1 cup Ice-cold water; 1 unit Large egg; 12 stalks Green onions (scallions), trimmed and halved; 1.5 cups Assorted seafood (shrimp, squid, clams), chopped; 1 unit Red chili pepper, sliced thin; 4 tbsp Vegetable oil; 2 tbsp Soy sauce (for dipping); 1 tbsp Rice vinegar (for dipping)

"A beloved Korean classic, Haemul Pajeon features a light, crispy batter binding together sweet scallions and a medley of fresh seafood. This savory pancake is known for its addictive crunch and is best enjoyed hot from the pan with a tangy soy dipping sauce."

Ingredients

Qty	Item
1 cup 125 g	All-purpose flour
0.5 cup 60 g	Rice flour
1 cup 240 ml	Ice-cold water
1 unit 1 unit	Large egg
12 stalks 12 stalks	Green onions (scallions), trimmed and halved
1.5 cups 250 g	Assorted seafood (shrimp, squid, clams), chopped
1 unit 1 unit	Red chili pepper, sliced thin
4 tbsp 60 ml	Vegetable oil
2 tbsp 30 ml	Soy sauce (for dipping)
1 tbsp 15 ml	Rice vinegar (for dipping)

How to Make Haemul Pajeon Seafood Spring Onion Pancake

In a medium bowl, whisk together the all-purpose flour, rice flour, and a pinch of salt. Gradually add ice-cold water and the egg, whisking until just combined. Do not overmix; a few small lumps are fine.

Prepare the seafood by cleaning and chopping into bite-sized pieces. Pat the seafood and scallions dry with paper towels to ensure a crispy texture.

Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Place the scallions in the pan in a single flat layer, all facing the same direction.

Pour half of the batter over the scallions, spreading it evenly with a spatula. Scatter half of the seafood and sliced chili peppers over the top.

Cook for 4-5 minutes until the bottom is golden brown and crispy. Carefully flip the pancake (you can use a large plate to help). Add more oil around the edges if needed.

Press down slightly with a spatula to ensure the seafood cooks through. Cook for another 3-4 minutes until both sides are crisp.

Repeat with the remaining ingredients for a second pancake.

Mix the soy sauce, rice vinegar, and a dash of sesame oil in a small bowl. Slice the pancake into squares and serve immediately while hot.

·
Using ice-cold water is the secret to a super crispy batter. The temperature shock when it hits the hot oil creates a lighter, airier crust.
·
Do not skimp on the oil. The pancake essentially shallow-frys, which is how you achieve the signature golden-brown crunch.
·
If you want even more crispiness, replace half of the all-purpose flour with commercial 'Korean Pancake Mix' (Buchimgae-garu).
·
Thoroughly dry your seafood and scallions. Any excess moisture will steam the batter rather than fry it, leading to a soggy pancake.

Frequently Asked Questions

Can I use frozen seafood?

Yes, but make sure to thaw it completely and pat it very dry. Frozen seafood releases a lot of water which can make the pancake soggy.

What can I use instead of rice flour?

You can use cornstarch or potato starch as a substitute; they provide a similar crispiness to rice flour.

Is Haemul Pajeon gluten-free?

This specific recipe uses all-purpose flour. To make it gluten-free, use a 1:1 gluten-free flour blend and ensure your rice flour is certified GF.

Why is my pancake falling apart?

This usually happens if there isn't enough batter to bind the ingredients or if the pan wasn't hot enough when you started. Make sure the batter coats all the scallions.

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