Haemul-pajeon (Korean Seafood Green Onion Pancake)
ID: 5e7f1e82...
Haemul-pajeon is a highly popular Korean savory pancake loaded with sweet green onions and a mix of tender seafood. It has a wonderfully crispy exterior, a soft interior, and is served with a tangy, savory dipping sauce.
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🍳 Cooking Flow
Mix the dipping sauce ingredients together in a bowl and set aside. → Whisk the flour, potato starch, salt, and stock to make a thin pancake batter. → Chop and season the seafood mix, and cut the green onions to fit your pan. → Coat the green onions in batter, lay them in a hot oiled pan, and top with coated seafood, chili slices, and beaten egg. → Pan-fry on medium heat for 6 minutes, flip, add more oil around the edges, and cook for another 3-4 minutes until golden and crispy.
Cooking Steps
Brief Cooking Order
Mix the dipping sauce ingredients together in a bowl and set aside. → Whisk the flour, potato starch, salt, and stock to make a thin pancake batter. → Chop and season the seafood mix, and cut the green onions to fit your pan. → Coat the green onions in batter, lay them in a hot oiled pan, and top with coated seafood, chili slices, and beaten egg. → Pan-fry on medium heat for 6 minutes, flip, add more oil around the edges, and cook for another 3-4 minutes until golden and crispy.
Introduction
Haemul-pajeon is a highly popular Korean savory pancake loaded with sweet green onions and a mix of tender seafood. It has a wonderfully crispy exterior, a soft interior, and is served with a tangy, savory dipping sauce.
Step 1
Prepare the dipping sauce first. Mix 2 tablespoons of dark soy sauce, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of hot pepper flakes, 1 finely chopped green onion, and 1 teaspoon of toasted sesame seeds in a small bowl. Set aside.
Step 2
Cut 12 green onions to match the diameter of your frying pan (about 12.5 inches). Separately whisk 1 egg in a small bowl, and thinly slice 1 fresh red chili pepper.
Step 3
In a large mixing bowl, whisk together 1/2 cup of all-purpose flour, 1 tablespoon of potato starch, 1/2 teaspoon of salt, and 3/4 cup of anchovy kelp stock (or water) until you get a thin, runny batter.
Step 4
Chop the shrimp, squid, and clams into bite-sized pieces to make about 1/2 cup total. Season the seafood with a pinch of salt and a pinch of ground black pepper.
Step 5
Heat a large frying pan over medium-high heat. Add 2 tablespoons of cooking oil, swirl it around, then turn the heat down to medium.
Ingredients List
Important Notes
Adding potato starch to the batter helps make the pancake crispier.
The pancake batter should be very thin and runny, which prevents it from becoming doughy and clumpy.
Poking small gaps between the scallions with a spatula while frying allows the heat and oil to cook the interior evenly.
Tilting the pan after flipping ensures the newly added oil flows directly under the pancake to crisp up the second side.
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