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Video recipe

About this recipe

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Recipe highlight

Why you’ll love it

If you want the Korean seafood pancake everyone searches for, this haemul pajeon nails the thin crisp shell, juicy center, and that addictive dipping sauce. 🔥

Ingredients

• Pancake
• 🧅 200 g scallions, cut to fit pan (2 packed cups / 7 oz)
• 🦐 180 g raw shrimp, peeled and deveined, chopped (1 cup / 6.3 oz) seafood
• 🦑 120 g squid rings, sliced (1 cup / 4.2 oz)
• 🌶️ 1 small green chili, thin sliced, optional (1)
• 🧄 6 g garlic, finely grated (2 cloves / 0.2 oz)
• Batter
• 🌾 120 g all purpose flour (1 cup / 4.2 oz) gluten
• 🍚 40 g rice flour (⅓ cup / 1.4 oz) gluten
• 🧂 2 g fine salt (½ tsp / 0.07 oz)
• 🧊 240 ml ice cold water (1 cup / 8 fl oz)
• 🥚 1 large egg (1) egg
• Frying
• 🛢️ 45 ml neutral oil, divided (3 tbsp / 1.5 fl oz)
• Dipping sauce
• 🥣 45 ml soy sauce (3 tbsp / 1.5 fl oz) glutensoy
• 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz)
• 🍯 5 ml sugar syrup or honey (1 tsp / 0.17 fl oz)
• 🧅 20 g scallion, finely sliced (3 tbsp / 0.7 oz)
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz) sesame
• 🟤 5 ml toasted sesame oil (1 tsp / 0.17 fl oz) sesame
• 🌶️ 1 g gochugaru, optional (¼ tsp / 0.04 oz)

Preparation

• 1 Prep the scallions Trim scallions to fit a 28 cm (11 in) nonstick skillet, then pat them dry so the pancake crisps instead of steaming. 🧅
• 2 Prep the seafood Pat shrimp and squid very dry, then toss with garlic and a pinch of salt for 1 min. 🦐
• 3 Make the batter Whisk all purpose flour, rice flour, and salt, add ice cold water and egg, then whisk just until smooth, do not overmix. 🥣
• 4 Heat the pan Heat a 28 cm (11 in) nonstick skillet over medium high for 2 min, then add 15 ml (1 tbsp / 0.5 fl oz) oil and swirl to coat. 🔥
• 5 Build the pancake Lay scallions across the pan like a raft, scatter shrimp and squid evenly on top, then pour batter over to fill gaps. 🦑
• 6 Fry until crisp Cook 4–5 min until the bottom is deeply golden, then drizzle 15 ml (1 tbsp / 0.5 fl oz) oil around the edges to boost crisping. 🥢
• 7 Flip cleanly Flip in one confident motion, press lightly, then cook 4 min until golden and crisp on the second side. 🍳
• 8 Mix the dipping sauce Whisk soy sauce, vinegar, syrup or honey, scallion, sesame seeds, sesame oil, and optional gochugaru until glossy. ⚫
• 9 Rest and slice Rest 2 min, slice into wedges, and serve hot with the dipping sauce on the side. 🍽️

Timing details

Nutrition

Estimated values per serving.

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