Haemul Pajeon (Seafood Scallion Pancake)
A crispy, golden Korean savory pancake studded with scallions, shrimp, and squid in a light batter, served with a tangy dipping sauce. The irresistible crispy edges and tender seafood interior make this a beloved street food and restaurant favorite.
Ingredients
- 16 scallions, trimmed
- 8 oz medium shrimp, peeled, deveined
- 6 oz cleaned squid rings (or extra shrimp)
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1 cup ice-cold water
- 2 large egg, beaten
- 1/2 tsp salt
- 4 tbsp vegetable oil
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp gochugaru (Korean red pepper flakes)
Instructions
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1
Make the dipping sauce: combine 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp gochugaru (Korean red pepper flakes) in a small bowl. Set aside.
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2
In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup rice flour, 1/2 tsp salt, 2 beaten large egg, and 1 cup ice-cold water until a smooth, pourable batter forms.
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3
Roughly chop 8 oz peeled, deveined medium shrimp into small pieces. Add the shrimp and 6 oz cleaned squid rings (or extra shrimp) to the batter and stir to combine.
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4
Heat half the 4 tbsp vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
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5
Lay half the 16 trimmed scallions side by side in the pan to form a rectangular layer. Pour half the seafood batter over the scallions, spreading to fill the gaps. Cook until edges are set and golden brown, about 4-5 minutes.
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6
Carefully flip the pancake and press down firmly with a spatula. Cook for another 3-4 minutes until the second side is crispy and golden.
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7
Repeat with remaining oil, scallions, and batter for a second pancake. Cut into pieces and serve hot with the dipping sauce.