Haemul Pajeon
Haemul Pajeon is a Korean seafood pancake made by mixing seafood and green onions in a batter, then pan-frying until crisp.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 300 | Grams |
| Squid (cleaned and sliced into rings) | 200 | Grams |
| Green Onions (cut into 5 centimeter lengths) | 2 | Bunch |
| All-purpose Flour (sifted) | 250 | Grams |
| Rice Flour (sifted) | 50 | Grams |
| Water (cold) | 300 | Milliliters |
| Egg (large, beaten) | 1 | Count |
| Soy Sauce (for dipping sauce) | 2 | Tbsp |
| Vinegar (for dipping sauce) | 1 | Tbsp |
| Sesame Oil (for dipping sauce) | 1 | Tsp |
| Garlic (minced, for dipping sauce) | 1 | Clove |
| Vegetable Oil (for frying) | 4 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (to taste) | 0.5 | Tsp |
Instructions
- In a large bowl, mix all-purpose flour, rice flour, and cold water until smooth.
- Add the beaten egg, salt, and black pepper to the batter and mix well.
- Stir in the shrimp, squid, and green onions into the batter.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Pour a portion of the batter into the skillet, spreading it evenly to form a pancake.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
- For the dipping sauce, mix soy sauce, vinegar, sesame oil, and minced garlic in a small bowl.
- Serve the Haemul Pajeon hot with the dipping sauce on the side.
Prep
- Thaw shrimp and squid if frozen.
Kitchen equipment
Non-stick Skillet