Haemul Pajeon
Crispy Korean seafood and scallion pancake with a savory batter. Served with a tangy soy-vinegar dipping sauce for the perfect appetizer or light meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 cup water
- 1 whole egg
- ½ tsp salt
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, sliced into rings
- 1.5 cups scallions, cut into 2-inch pieces
- 4 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- ½ tsp gochugaru (Korean red chili flakes)
- ½ tsp sesame seeds
Instructions
- 1
In a small bowl, whisk together soy sauce, rice vinegar, water, and gochugaru. Sprinkle with sesame seeds and set aside.
- 2
In a large mixing bowl, combine flour, cornstarch, and salt. Add water and egg, whisking until smooth and lump-free.
- 3
Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
- 4
Fold shrimp, squid, and scallions into the batter until evenly coated.
- 5
Pour the batter mixture into the hot skillet, spreading it evenly to about 0.5-inch thickness. Cook for 4-5 minutes until the bottom is golden and crispy.
- 6
Carefully flip the pajeon and cook the other side for another 3-4 minutes until golden brown and crispy.
- 7
Transfer to a cutting board and cut into 8 pieces using a knife or pizza cutter.
- 8
Arrange pajeon pieces on a serving plate and serve immediately with the soy-vinegar dipping sauce.
Tools you’ll need
- 12-inch cast iron skillet
- large mixing bowl
- small mixing bowl
- whisk
- knife
- measuring cups and spoons
- spatula
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