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Crispy Korean Seafood Pancake

Prep: 10 Mins

Cook: 15 Mins

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

IngredientsMethod

  • 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

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.

How To Make Crispy Korean Seafood Pancake

Jeremy shows you how to make a Korean seafood pancake: haemul pajeon! - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 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

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.

How To Make Crispy Korean Seafood Pancake

Jeremy shows you how to make a Korean seafood pancake: haemul pajeon! - Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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