Korean Haemul Pajeon (Seafood Scallion Pancake)
Ingredientsfor 2
380
Cal
22g
Protein
44g
Carbs
12g
Fat
- 11 cup all-purpose flour
- 21/2 cup rice flour
- 31.5 cups ice cold water
- 42 eggs, beaten
- 51/2 teaspoon salt
- 66 oz squid, cut into rings
- 76 oz medium shrimp, peeled and halved
- 81 bunch green onions (about 16 stalks), trimmed
- 94 tablespoons vegetable oil
- 101 red chili, sliced
- 113 tablespoons soy sauce (dipping)
- 121 tablespoon rice vinegar (dipping)
- 131 teaspoon sesame oil (dipping)
- 141 teaspoon gochugaru (dipping)
Instructions
- 1
Whisk flours, cold water, eggs, and salt until just combined. Do not over-mix — a few small lumps are fine. Cold water is essential for creating a light, non-gummy batter.
- 2
Mix squid and shrimp into the batter. Heat 2 tablespoons oil in a 12-inch non-stick skillet over high heat. Pour in half the batter. Arrange green onions on top in parallel lines covering the entire surface. Press chili slices into the batter.
- 3
Cook 4–5 minutes over medium-high heat until the bottom is deeply golden and the edges begin to set. Press firmly with a spatula throughout cooking.
- 4
Flip using a large plate: slide the pancake onto a plate, then invert back into the skillet with the uncooked side down. Add 1 tablespoon oil around the edges. Cook 4–5 more minutes until this side is equally crispy. The test: tap the pancake with a spatula — it should sound hollow and crisp, not muffled.
- 5
Slide onto a cutting board. Cut into squares or wedges. Serve with dipping sauce made from soy sauce, rice vinegar, sesame oil, and gochugaru.