Ingredients
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 large egg
- 1/2 tsp salt
For the Filling:
- 1 cup mixed seafood (shrimp, squid, mussels), chopped if large
- 1 cup green onions, cut into strips
- 2 tbsp vegetable oil (for frying)
Instructions
- Prepare the Batter: In a mixing bowl, combine the flour, water, egg, and salt, whisking together until a smooth batter forms without lumps.
- Add the Filling: Gently fold the mixed seafood and green onions into the batter, distributing evenly throughout the mixture.
- Heat the Pan: Place a non-stick skillet or frying pan over medium heat and add the vegetable oil, allowing it to heat through but not smoke.
- Cook the Pancake: Pour the batter with seafood and green onions into the pan, spreading it evenly to form a round pancake approximately 6-8 inches wide.
- First Side Cooking: Cook the pancake on medium heat until the bottom becomes golden brown and crispy, about 4 minutes. Avoid moving it to allow crispiness to develop.
- Flip to Cook Other Side: Carefully flip the pancake using a spatula and cook the other side for another 4 minutes, until it is equally crispy and fully cooked through.
- Serve: Transfer the cooked Haemul Pajeon to a serving plate and serve immediately, ideally with a soy-based dipping sauce seasoned with vinegar and chili flakes for enhanced flavor.
Notes
- Use fresh or properly thawed frozen seafood for the best texture and taste.
- Maintain medium heat throughout cooking to ensure the pancake cooks evenly and crisps without burning.
- Feel free to customize by adding kimchi or other vegetables like carrots or bell peppers for extra crunch.
- For a gluten-free version, substitute all-purpose flour with rice flour or a gluten-free blend.
- The pancake is best served hot to enjoy its crispy texture; reheat briefly in a pan if served later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Pescatarian
