Korean Seafood Pancake

Mains
Seafood

Easy Level:

Cook Time:

Servings:

2 pancakes

No one will stop at just one bite with this crispy seafood pancake accompanied by a delightful savoury and tangy soy dip! According to the Koreans, savoury pancakes are THE comfort food that should be eaten during rainy days and that seafood pancakes are also best paired off with ‘makgeolli‘ (milky rice liquor).
Haemul pajeon,or Korean seafood pancake, is highly addictive and it is so easy to make; you won’t pull any mussels doing so. The traditional base of a savoury Korean pancake (jeon) more often than not consists of a batter of flour, glutinous rice flour, eggs and heavily features spring onions (pa).
Rice flour is added into the batter to give the pancakes that extra crisp. Popular ingredients to add into the pancake base are seafood, meat or kimchi. You can easily tweak this recipe to mix and match the variety of seafood that you prefer too!
The dip sauce is made with a soy base and seasoned with vinegar, Korean chilli flakes, green onions and toasted sesame seeds. This tangy soy sauce pairs perfectly with the seafood pancake to give it that extra oomph.
With such a simple and delicious recipe on hand though, we won’t be waiting for any rainy days to make it!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
each of 3 choices of seafood (shrimp, mussels, squids, scallops, etc)
0.00
g
g
each of 3 choices of seafood (shrimp, mussels, squids, scallops, etc)
0.00
stalks
stalks
chives (cut half, lengthwise)
0.00
stalks
stalks
chives (cut half, lengthwise)
0.00
stalk
stalk
spring onions (cut half, lengthwise)
0.00
stalk
stalk
spring onions (cut half, lengthwise)
0.00
red chilli (sliced)
0.00
red chilli (sliced)
0.00
green chilli (sliced)
0.00
green chilli (sliced)
0.00
eggs (lightly beaten)
0.00
eggs (lightly beaten)
0.00
cups
cups
water
0.00
cups
cups
water
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
rice wine
Oil for pan frying
Oil for pan frying

Batter:

0.00
g
g
plain flour
0.00
g
g
plain flour
0.00
tbsp
tbsp
glutinous rice flour
0.00
tbsp
tbsp
glutinous rice flour
0.00
tbsp
tbsp
corn flour
0.00
tbsp
tbsp
corn flour
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tsp
tsp
garlic powder
0.00
tsp
tsp
garlic powder
0.00
egg
0.00
egg
0.00
ml
ml
ice water
0.00
ml
ml
ice water
0.00
tsp
tsp
oil
0.00
tsp
tsp
oil

Dipping sauce

0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
vinegar
0.00
tbsp
tbsp
vinegar
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
Korean chilli flakes
0.00
tsp
tsp
Korean chilli flakes
0.00
tsp
tsp
toasted sesame seed
0.00
tsp
tsp
toasted sesame seed
0.00
tbsp
tbsp
chopped spring onions
0.00
tbsp
tbsp
chopped spring onions

Steps

1

For the dipping sauce, mix 2 tbsp soya sauce, 1 tbsp vinegar, 2 tbsp water, ½ tsp sugar, 2 tsp Korean chilli flakes, 1 tsp toasted sesame seed and 1 tbsp chopped spring onion. Set aside.
For the dipping sauce, mix 2 tbsp soya sauce, 1 tbsp vinegar, 2 tbsp water, ½ tsp sugar, 2 tsp Korean chilli flakes, 1 tsp toasted sesame seed and 1 tbsp chopped spring onion. Set aside.
Mark as completed

2

Cut the chives and spring onions into 5cm lengths.
Cut the chives and spring onions into 5cm lengths.
Mark as completed

3

Beat 2 egg in a bowl. Set aside.
Beat 2 egg in a bowl. Set aside.
Mark as completed

4

In a mixing bowl, sift 100g plain flour, 2 tbsp glutinous rice flour and 2 tbsp corn flour. Add in ½ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, 1 egg and 150ml ice water to make a batter. It should be the consistency of cream.
In a mixing bowl, sift 100g plain flour, 2 tbsp glutinous rice flour and 2 tbsp corn flour. Add in ½ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, 1 egg and 150ml ice water to make a batter. It should be the consistency of cream.
Mark as completed

5

Mix the seafood into the batter.
Mix the seafood into the batter.
Mark as completed

6

Heat up 2 tsp oil in a non stick pan.
Heat up 2 tsp oil in a non stick pan.
Mark as completed

7

Ladle ½ of the batter mixture over it.
Ladle ½ of the batter mixture over it.
Mark as completed

8

Sprinkle the sliced red and green chili followed by mixture of spring onions and chives.
Sprinkle the sliced red and green chili followed by mixture of spring onions and chives.
Mark as completed

9

Spoon 2-3 tbsp of the batter over it.
Spoon 2-3 tbsp of the batter over it.
Mark as completed

10

Spoon half of the lightly beaten egg over it.
Spoon half of the lightly beaten egg over it.
Mark as completed

11

Cook until the bottom is golden brown. Flip. Add 2 tsp of oil around the edges.
Cook until the bottom is golden brown. Flip. Add 2 tsp of oil around the edges.
Mark as completed

12

Press it down with spatula. Cook it for 2 to 3 minutes.
Press it down with spatula. Cook it for 2 to 3 minutes.
Mark as completed

13

Serve it on the seafood side up with dipping sauce.
Serve it on the seafood side up with dipping sauce.
Mark as completed

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