Crispy Korean Seafood Pancake – Haemul Pajeon

100g plain flour
2 tablespoons rice flour
1 tablespoon cornflour
½ teaspoon baking powder
2 pinches salt
Cold water (enough to form a thin, single-cream consistency batter)

The Filling
4–5 spring onions
150g mixed seafood (squid, sliced + raw prawns)
1 egg
Vegetable oil (for frying)

The Dipping Sauce
1 garlic clove, finely chopped
½ teaspoon chilli flakes
1 teaspoon toasted sesame seeds
1 spring onion, finely chopped
1½ tablespoons light soy sauce
Pinch brown sugar
1 teaspoon rice vinegar
½ teaspoon sesame oil
1 tablespoon water

PREPARATION

1. Make the batter
   In a bowl combine plain flour, rice flour, cornflour, baking powder and salt. Gradually whisk in cold water until the batter reaches a thin, single-cream consistency. Let it rest while preparing the filling.
2. Prepare the seafood and spring onions
   Trim the spring onions and slice them lengthways in half. Slice the squid into bite-sized pieces and keep prawns whole or halved.
3. Make the dipping sauce
   Mix garlic, chilli flakes, sesame seeds and spring onion in a bowl. Add soy sauce, sugar, rice vinegar, sesame oil and water. Stir until the sugar dissolves. Set aside.

COOKING

1. Sear the spring onions
   Heat a generous layer of oil in a pan over medium-high heat. Lay the spring onions flat in the pan and allow them to char slightly at the edges.
2. Add the batter
   Pour enough batter over the spring onions to form a thin pancake base. Cook over medium heat so it firms up gradually without burning.
3. Add seafood
   While the top is still slightly soft, distribute the squid and prawns evenly across the pancake. Spoon a little extra batter over the seafood to lightly bind it.
4. Add the egg
   Lightly crack and loosen the egg (do not fully whisk). Pour over the top so you get ripples of yolk and white. Allow to cook for 30–60 seconds.
5. Flip and finish
   Carefully loosen the pancake with two spatulas and flip. Cook for a further 2–3 minutes until golden and crisp underneath. The pancake should be crispy outside and tender inside.
6. Serve
   Slice into wedges and serve immediately with the dipping sauce.

School of Wok Tips

• Use cold water in the batter for a lighter, crisper finish.
• Don’t make the batter too thick — it should coat, not smother.
• Use enough oil to allow the pancake to crisp and flip easily.
• Layer seafood while the batter is still soft so it binds naturally.

FAQs

Why is my pancake not crispy?
The batter may be too thick or there wasn’t enough oil in the pan. Ensure medium heat and adequate oil for crisp edges.