Korean Seafood Pancake - 해물파전 (Haemul Pajeon)
This seafood pancake is soft on the inside, crispy on the outside and it is PACKED with scallions and of course, tons of seafood.
Ingredients
- ½ cup all-purpose flour
- 1 1/2 tbsp potato starch or corn starch
- 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
- 1/2 tsp salt plus more
- pinch of ground black pepper
Dipping Sauce - See note 1
Instructions
- 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!
Dipping Sauce
- See note 1
Notes
- For the perfect dipping sauce to enjoy with this recipe, check out my Korean Pancake Dipping Sauce recipe.
- Feel free to use any assortment of seafood you like including shrimp, squid, oysters, clams, and octopus.