Korean Seafood Pancake (Haemul Pajeon) Recipe

Korean seafood pancake, or Haemul Pajeon, is a crispy, savory pancake loaded with fresh seafood like shrimp, squid, and scallops, combined with scallions and a thin, chewy batter. This popular Korean appetizer or snack pairs perfectly with a tangy soy-vinegar dipping sauce and is quick to prepare for gatherings or weeknight meals.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup potato starch or cornstarch
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon chicken bouillon powder (optional)
• ¼ teaspoon salt
• ¾ cup iced cold water
• 2 cups chopped green onions/scallions (about 2 bunches), cut into 2-inch lengths
• 8 jumbo shrimp, peeled, deveined, and roughly chopped
• ⅓ cup squid rings, cleaned and chopped
• 1 tablespoon vegetable oil for frying
• Additional oil for frying
• Dipping Sauce:
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon Korean chili flakes (gochugaru)
• 2 tablespoons finely chopped onion
• 1 tablespoon water

Directions

1. In a large bowl, whisk together flour, potato starch, baking powder, garlic powder, onion powder, chicken bouillon powder, and salt.
2. Add iced water and mix just until combined. Fold in the green onions, shrimp, and squid.
3. Heat 2 tablespoons oil in a nonstick frying pan over medium-high heat. Pour half the batter into the pan, spreading evenly into a thin circle.
4. Cook for 5-7 minutes, until the bottom is golden brown and crispy. Flip carefully and cook the other side for 4-5 minutes, adding a little oil around the edges. Press gently with a spatula to help crisp.
5. Remove pancake and drain on paper towels. Repeat with remaining batter.
6. Mix all dipping sauce ingredients in a small bowl. Serve pancakes hot with dipping sauce.

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