Ingredients
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 large egg
- 1/2 teaspoon salt
For the Filling:
- 1 cup mixed seafood (shrimp, squid, mussels), chopped as needed
- 1 cup green onions, cut into 2-3 inch strips
- 2 tablespoons vegetable oil (for frying)
Instructions
- Prepare the Batter: In a mixing bowl, combine the flour, water, egg, and salt. Whisk thoroughly until you achieve a smooth, lump-free batter with a consistency slightly thinner than pancake batter.
- Add Seafood and Green Onions: Gently fold in the mixed seafood and green onion strips into the batter, ensuring the ingredients are evenly distributed without overmixing.
- Heat the Pan and Oil: Place a non-stick or cast-iron skillet over medium heat and add the vegetable oil. Allow the oil to heat until it shimmers but does not smoke.
- Cook the Pancake (First Side): Pour the batter with seafood and green onions into the skillet and spread it evenly into a round pancake about 8 inches in diameter. Cook for approximately 4 minutes until the edges start to crisp and the bottom turns golden brown.
- Flip and Cook (Second Side): Carefully flip the pancake using a spatula and cook the other side for another 4 minutes until it is crispy and golden brown. Make sure the seafood is fully cooked and the pancake is cooked through.
- Serve Hot: Transfer the haemul pajeon to a serving plate and serve immediately with your choice of dipping sauce, such as a soy sauce and vinegar mixture.
Notes
- Use fresh or properly thawed frozen seafood for best flavor and texture.
- Cooking over medium heat ensures an evenly crispy texture without burning the pancake.
- Adjust the batter thickness by adding a little more water if too thick, or flour if too thin.
- Serve with a dipping sauce made of soy sauce, vinegar, and chili flakes for authentic taste.
- This dish is best enjoyed immediately to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Main Dish
- Method: Frying
- Cuisine: Korean
- Diet: Pescatarian
