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Crispy Korean seafood pancake cut into squares with shrimp, squid and scallions beside a bowl of soy dipping sauce on dark slate

Haemul Pajeon, Korean Seafood Pancake

A crisp Korean pancake packed with shrimp, squid, scallions and eggs, served with a soy vinegar dip. About 42 grams of protein per serving.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 200 g raw shrimp peeled, deveined, halved if large
  • 120 g squid tubes cleaned, sliced into rings
  • 80 g all-purpose flour
  • 20 g rice flour or 2 tbsp more all-purpose flour
  • 3/4 cup cold water about 180 ml
  • 3 large eggs divided, 1 in batter and 2 poured over
  • 150 g scallions about 12, cut to pan length
  • 1/2 tsp salt
  • 3 tbsp neutral oil divided
  • 2 tbsp soy sauce for dipping sauce
  • 1 tbsp rice vinegar for dipping sauce
  • 1/2 tsp gochugaru optional
  • 1 tsp toasted sesame seeds

Method
 

  1. Pat the shrimp and squid very dry with paper towels. Dry seafood fries; wet seafood steams the pancake.
  2. Whisk the flours, salt, cold water and 1 egg until smooth and thin, like heavy cream. Whisk the other 2 eggs in a separate bowl.
  3. Stir together the soy sauce, rice vinegar, gochugaru and sesame seeds for the dipping sauce.
  4. Heat 2 tbsp oil in a 26 to 28 cm nonstick or cast iron skillet over medium-high heat. Spread the scallions in one even layer, then pour the batter over them.
  5. Scatter the shrimp and squid on top and press them lightly into the batter. Cook 3 to 4 minutes without moving, until the edges are crisp.
  6. Pour the 2 beaten eggs evenly over the top. Cook 1 more minute, then slide a spatula under and flip in one motion.
  7. Drizzle the remaining 1 tbsp oil around the edge and press the pancake down. Cook 3 to 4 minutes until golden and the seafood is cooked through.
  8. Slide onto a board, cut into squares with scissors and serve hot with the dipping sauce.