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.
M
mykoreaneats
1 person made this
Ingredients
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)
Combine seafood mix, water, flour, 1 bunch green onions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
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.
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.