Haemul Pajeon (Seafood Pancakes)
Ingredients
Sauce
-
3
Tbsp.
soy sauce
-
2
Tbsp.
unseasoned rice vinegar or apple cider vinegar
-
1
tsp.
sugar
-
¼
small
onion, coarsely chopped
-
1
scallion
chopped
-
1
small
red chile (such as Fresno), thinly sliced
Pancakes and Assembly
-
1
cup
all-purpose flour
-
3
Tbsp.
potato starch or cornstarch
-
½
tsp.
baking powder
-
¼
tsp.
freshly ground black pepper
-
2
bunches
scallions, cut into 2" pieces
-
1
cup
frozen mixed seafood (such as shrimp, mussels, clams, and/or squid), thawed, drained, patted dry, cut into bite-size pieces
-
6–8
Tbsp.
vegetable oil
-
1
small
red chile (such as Fresno), thinly sliced
Instructions
- Prepare the sauce by mixing soy sauce, vinegar, and sugar until dissolved. Add chopped onion, scallion, and sliced chile, then set aside.
- In a bowl, whisk together flour, potato starch, baking powder, and black pepper. Gradually add cold water while whisking until just combined. Fold in scallions and seafood.
- Heat oil in a skillet over medium-high heat. Pour half of the batter into the pan and spread into a round shape. Cook until golden, then flip and cook the other side until golden.
- Transfer the pancake to a wire rack and repeat with the remaining batter. Serve pancakes cut into squares or wedges with the sauce for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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