Haemul Pajeon
A crispy, pan-fried savoury pancake loaded with squid, prawn, and spring onion in a rice-flour batter — served with a soy-vinegar dipping sauce.
Cuisines
Korean
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | cold water |
| 1 large | egg |
| 1 tablespoon | soy sauce |
| 1 teaspoon | salt |
| 1 teaspoon | sugar |
| 1 cup | assorted seafood (shrimp, squid, clams) |
| 1 bunch | scallions (cut into 2-inch pieces) |
| 2 tablespoons | vegetable oil |
| — | dipping sauce (soy sauce, vinegar, sesame oil) |
Instructions
- 1 In a large bowl, mix the flour, cold water, egg, soy sauce, salt, and sugar until smooth to make the batter.
- 2 Add the assorted seafood and scallions to the batter, stirring gently to combine.
- 3 Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
- 4 Pour half of the batter into the skillet, spreading it evenly to form a pancake.
- 5 Cook for 3-4 minutes until the bottom is golden brown and crispy.
- 6 Carefully flip the pancake and cook the other side for another 3-4 minutes.
- 7 Remove the pancake from the skillet and repeat with the remaining batter.
- 8 Serve hot with dipping sauce on the side.
Tips
For a crispier texture, use ice-cold water in the batter.