Korean Seafood Pancake

    30 minutes

    These Korean pancakes, or haemul pajeon as they are called in Korea, are filled with green onions and mixed seafood and served with an addictive dipping sauce.

    1 person made this

    Serves: 6 

    • 385g frozen seafood mix (such as shrimp, oysters, clams, squid)
    • 2 cups water
    • 2 cups plain flour
    • 1 bunch green onions, cut into 2-inch pieces
    • 2 eggs
    • 1 clove garlic, crushed
    • salt and ground black pepper to taste
    • 1 tablespoon olive oil, or as needed
    • Dipping Sauce
    • 3 tablespoons soy sauce
    • 1 green onion, thinly sliced
    • 1 1/2 teaspoons rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon brown sugar
    • 1/2 teaspoon (optional) gochugaru (Korean red pepper flakes)
    • 1/2 teaspoon sesame seeds

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine seafood mix, water, flour, 1 bunch green onions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
    2. Heat olive oil in a non-stick frying pan over medium-high heat. Pour half the batter evenly into the pan. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
    3. Combine soy sauce, 1 green onion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

    Cook's Notes:

    Light soy sauce an be substituted for the soy sauce.

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