Korean · Free
Haemul Pajeon (Seafood Scallion Pancake)
A crispy, golden pancake packed with sweet scallions and mixed seafood, served with a tangy soy dipping sauce. Crunchy at the edges and tender in the middle, it is a favorite rainy-day snack.
****+
Prep 20 min · Cook 15 min
Method
In a bowl, whisk together the flour, cornstarch, salt, cold water, and egg until you have a smooth, thin batter with no lumps.
Keeping the batter cold helps produce a crispier pancake, so refrigerate it while you prep the other ingredients if you have time.
Chop the seafood into small bite-sized pieces and pat them dry so they do not water down the batter.
Make the dipping sauce by stirring together the soy sauce, rice vinegar, gochugaru, and sesame seeds in a small bowl.
Heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat until it shimmers.
Arrange half of the green onions in a flat even layer in the pan, then ladle over enough batter to just cover them.
Scatter half of the seafood over the top and press gently with a spatula so everything binds together.
Cook for 4 to 5 minutes until the bottom is deep golden and crisp, adjusting the heat so it browns without burning.
Slide the pancake onto a plate, then flip it back into the pan and add a little more oil around the edges.
Cook the second side for 3 to 4 minutes until golden and the seafood is fully cooked, then repeat with the remaining batter.
Cut the pancakes into wedges and serve hot with the dipping sauce.
Chef's tips
- Cold batter and a generous amount of oil around the edges are the two keys to crackling-crisp results.
- Do not overload the pancake with seafood or it will be hard to flip and cook unevenly.
- Press the pancake flat while it cooks so it browns evenly across the whole surface.
Cooking times vary by equipment -- cook to temperature and to taste.
