Easy Korean Seafood Pancake (Haemul Pajeon)
Crispy, golden-brown Korean seafood pancake filled with tender shrimp, squid, and green onions. This easy Korean seafood pancake recipe is ready in just 20 minutes using one pan. I pat the seafood and green onions dry before adding them to the batter so the pancake gets nice and crispy.
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 10 green onions
- 8 jumbo shrimp peeled, deveined & rinsed
- ⅓ cup squid rings rinsed
- 6 tablespoon all-purpose flour
- 6 tablespoon potato starch or cornstarch
- 1 teaspoon baking powder
- 1 ½ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon chicken bouillon powder
- ¼ teaspoon salt
- ¾ cup water very cold
Dipping Sauce:
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon green onion finely chopped
Instructions
- Wash the green onions and pat them dry with paper towels. Trim off the roots, slice each entire stalk lengthwise, and cut into 2-inch-long pieces.
- Pat the shrimp and squid rings dry with paper towels to remove excess moisture.
- In a large mixing bowl, whisk together the all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder, and salt until evenly combined.
- Add the green onions, shrimp, squid rings, and very cold water to the dry ingredients. Mix just until combined, making sure everything is coated in batter. Avoid overmixing.
- Heat 2 1⁄2 tablespoon of vegetable oil in an 11-12-inch nonstick pan over medium-high heat, swirling the pan to evenly coat the bottom. Add the batter and spread it evenly across the pan, scraping out any remaining batter from the bowl to fill any gaps. Reduce the heat to medium and fry for about 5-7 minutes until the bottom is golden brown and crispy, and the green onions are lightly charred. Occasionally swirl the pancake in the oil to help it brown evenly.
- Once the bottom is firm, carefully flip the pancake using a large, wide spatula. Pour the remaining vegetable oil around the edges and swirl the pan to distribute it underneath. Gently press down on the pancake with the spatula and fry for about 4-5 minutes until both sides are golden brown and crispy, and the seafood is cooked through.
- Transfer the pancake to a cutting board and slice into square pieces.
- Then mix all the dipping sauce ingredients together in a small bowl and serve the sauce with the hot pancake.
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Nutrition
Calories: 544kcal | Carbohydrates: 94g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 197mg | Sodium: 3516mg | Potassium: 1233mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1297IU | Vitamin C: 30mg | Calcium: 421mg | Iron: 7mg