Posted on 12th Jul 2025

Crispy Korean Seafood Pancake

A Korean favourite made with seafood and spring onions; this Haemul Pajeon recipe is easy to make, and even easier to devour.

Cuisine

Korean

Time

25 min

Servings

4 people people

Ingredients

150g (1 cup) plain flour
2 tablespoons rice flour
1/2 teaspoon salt
1/2 teaspoon baking powder
250ml (1 cup) cold water
1 egg
1 bunch spring onions
16 large prawns, peeled & deveined
2 whole squid
vegetable oil for pan frying

The Dipping Sauce

1 tablespoon soy sauce
1 tablespoon water
1 teaspoon rice vinegar
1 spring onion, finely sliced into rings
1 clove garlic, finely chopped
½ teaspoon sesame oil
½ teaspoon sugar
¼ teaspoon toasted sesame seeds
Pinch of red pepper flakes

Method

PREPARATION

1. Mix all “the dipping sauce” ingredients in a bowl. Set aside.

2. Combine the flour, salt and baking powder in a bowl. Add the water and egg and stir gently until the batter is smooth and well combined.

3. Remove ends from spring onions & slice the squid into rings or thick slices.

COOKING

4. Heat 1 ½ tbsp vegetable oil in a non-stick frying pan to medium heat and then place 4-5 whole spring onions into the pan to cook through and start to char. Now pour one-quarter of the batter into pan to start to make the pancake. Scatter with one-quarter of the seafood and top with a little more batter to keep the seafood inside the pancake. Cook for 3-4 minutes or until the bottom of the pancake is golden-brown and crispy.

5. Carefully flip the pancake over and cook for a further 2-3 minutes or until cooked through.

6. Transfer pancake to a plate lined with a paper towel to absorb any excess oil. Repeat with the remaining batter and ingredients until all batter has been used.