Korean seafood pancake is a classic favorite! This pancake is an incredibly popular appetizer at Korean restaurants, especially BBQ spots. In Korea, it’s also commonly eaten on a rainy day with makgeolli or soju.
This seafood pancake is soft on the inside, crispy on the outside and it is PACKED with scallions and of course, tons of seafood. I’m using an assortment of shrimp, squid and oysters but you can use any seafood you like.
Korean Seafood Pancake – 해물파전 (Haemul Pajeon)
- ½ cup all-purpose flour
- 1 1/2 tbsp potato starch or corn starch
- 1/2 tsp salt plus more pinch of ground black pepper
- 3/4 cup water
- 4 tbsp neutral oil
- 10-12 scallions trimmed to fit in a pan (about 8-10 inches)
- 4 oz assorted seafood chopped (shrimp, squid, oysters, clams)
- 1 hot red pepper sliced
- 1 scallion chopped
- 1 garlic cloves minced
- 1 1/2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp gochugaru
- 1 tsp sesame seeds
- Combine the chopped seafood and season with a pinch of salt and ground black pepper in a bowl. Mix together and set aside.
- In a deep bowl, combine flour, potato starch, salt, and water. Stir and mix until smooth. Add the scallions and coat in the batter.
- Heat up a pan over medium heat and add 2 tbsp oil. When the oil is heated, add the scallions down in one layer to create a rectangular shape.
- Scatter the seafood on top of the scallion. Place the sliced hot red pepper and pour any remaining batter on top.
- Cook for about 3-4 minutes or until golden brown and crispy. Flip and add the remaining oil, making sure to swirl the pancake to distribute the oil and prevent it from sticking. Cook for another 2-3 minutes until crisp.
- Serve and enjoy with dipping sauce!
- Combine scallions, garlic, soy sauce, sesame oil, gochugaru, and sesame seeds. Mix well and serve.
- Feel free to use any assortment of seafood you like including shrimp, squid, oysters, clams, and octopus.
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