Quick & Easy Korean Seafood Pancake (Haemul Pajeon)
A crispy, savory Korean green onion pancake with succulent shrimp and squid. This easy Korean seafood pancake recipe uses simple ingredients and it's ready in 20 minutes! A tasty appetizer, side dish, or snack that is family-friendly, better-than-takeout, and great for busy weeknights.
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 10 green onions
- 8 pieces 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 or white vinegar
- 1 teaspoon sesame oil or a pinch of sesame seeds
- 1 tablespoon green onion finely chopped
Instructions
- Wash green onions and pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Set aside.
- Pat dry the squid rings and shrimp with paper towel to remove excess moisture and set aside.
- In a large bowl, whisk together all-purpose flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder and salt until combined.
- Then add green onions, shrimp, squid rings and cold water. Mix just until combined - do not overmix.
- Heat 2 ½ tablespoons (37 ml) vegetable oil in a large non-stick pan on medium-high heat. Swirl the oil in the pan and then add the batter, evenly spreading it. Then scrape out the remaining batter to fill in any gaps. Reduce to medium heat and fry until the bottom is crispy, golden, and slightly charred, about 5-7 minutes, occasionally swirling it in the oil.
- Flip over and pour the remaining oil around the pancake. Swirl the pancake in the oil and occasionally press down on it. Fry until crispy and golden brown, about 4-5 minutes.
- Transfer to a cutting board to slice into smaller pieces.
- Combine the dipping sauce ingredients and enjoy with the 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