Crispy Seafood & Green Onion Pancake
Delight in the flavors of Korea with this crispy seafood and green onion pancake, also known as Haemul Pa-Jeon. This savory dish is a delightful starter or a communal sharing plate, perfect for gatherings where everyone can dig in with chopsticks. The pancake is packed with fresh seafood, enhancing its taste and texture. Serve it alongside a homemade soy dipping sauce for added flavor and enjoy it as a snack, appetizer, or even a light meal. Customize the recipe by choosing your favorite seafood options or go vegetarian by excluding the seafood and doubling the green onions for a delicious alternative. This recipe embodies the essence of Korean cuisine, bringing deliciousness to your dining table!
N/A
Servings
188
Calories
18
Ingredients
Ingredients
Soy sauce
2 tablespoons (For dipping sauce)
Rice wine vinegar
1 teaspoon (For dipping sauce)
Roasted sesame seed oil
1/2 teaspoon (For dipping sauce)
Garlic clove
1 small, crushed (For dipping sauce)
Toasted sesame seeds
1/4 teaspoon (For dipping sauce)
Mixed squid rings and prawns
7 ounces (Washed and drained)
Garlic cloves
4, crushed (For batter and seafood marinade)
Toasted sesame seeds
1 teaspoon (For seafood marinade)
Roasted sesame seed oil
2 teaspoons (For seafood marinade)
Sea salt
To taste (For seasoning)
Freshly ground black pepper
To taste (For seasoning)
All-purpose flour
7/8 cup (For batter)
Glutinous-rice flour (or cornstarch)
3 tablespoons (For batter)
Eggs
2, beaten (For batter)
Sunflower oil
2 tablespoons (For frying)
Green onions
6, sliced lengthwise (For topping)
Green chili pepper
1/2, seeded and sliced (For topping)
Red chili pepper
1/2, seeded and sliced (For topping)
Instructions
1
In a small bowl, whisk together the soy sauce, rice wine vinegar, roasted sesame seed oil, crushed garlic, and toasted sesame seeds. Set this dipping sauce aside to allow the flavors to meld.
2
Prepare the seafood by washing and draining it thoroughly. In a separate bowl, combine the seafood with half of the crushed garlic, a teaspoon of toasted sesame seeds, toasted sesame oil, and a pinch of sea salt and black pepper. Allow it to marinate while you prepare the batter.
3
In another bowl, mix the all-purpose flour, glutinous-rice flour (or cornstarch), and 1/4 teaspoon of salt. Gradually add half of the beaten egg and slowly whisk in 2/3 cup of ice-cold water until you reach a thick pouring cream consistency. Adjust the water as needed to achieve the right texture.
4
Heat an 8 1/2-inch nonstick frying pan over medium heat and add sunflower oil. Once heated, pour in two-thirds of the batter and spread it evenly across the pan using the back of a spoon.
5
Gently lay the green onion strips on top of the batter, arranging the green ends in both directions. Evenly distribute the chilies and marinated seafood over the pancake.
6
Whisk the remaining beaten egg into the remaining batter and drizzle it over the seafood and green onions to help keep them in place during cooking.
7
Cook the pancake on medium heat for 3-4 minutes until the bottom is set and golden brown. Then, carefully invert the pancake onto a plate and slide it back into the pan, cooking for an additional 3-4 minutes until the seafood is cooked through and the pancake is crispy and golden.
8
Slice the pancake into bite-sized pieces and serve immediately with the prepared dipping sauce for a delightful combination.
Nutrition Information
10g
Fat
18g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Haemul Pa-Jeon?
Haemul Pa-Jeon is a traditional Korean savory pancake featuring fresh seafood and green onions, known for its crispy texture and communal appeal.
What seafood is used in this recipe?
The recipe calls for 7 ounces of mixed seafood, specifically squid rings and prawns, which are washed and drained before use.
How is the dipping sauce for the pancake made?
The dipping sauce is made by whisking together soy sauce, rice wine vinegar, roasted sesame seed oil, crushed garlic, and toasted sesame seeds.
What flours are needed for the pancake batter?
The batter requires 7/8 cup of all-purpose flour and 3 tablespoons of glutinous-rice flour or cornstarch.
Why is ice-cold water used in the batter?
Ice-cold water is added to the flour and egg mixture to help create a crispier pancake texture during frying.
How do you marinate the seafood?
The seafood is marinated with crushed garlic, toasted sesame seeds, roasted sesame seed oil, sea salt, and freshly ground black pepper.
What is the recommended pan size for cooking?
An 8 1/2-inch nonstick frying pan is recommended for frying the pancake.
How many green onions are needed?
The recipe uses 6 green onions, which should be sliced lengthwise and laid on top of the batter.
How do you arrange the green onions in the pan?
Lay the onion strips on top of the batter, arranging the green ends in both directions for even distribution.
What type of chilies are included?
The recipe includes half a green chili pepper and half a red chili pepper, both seeded and sliced for the topping.
How long should each side of the pancake cook?
Each side should cook on medium heat for 3-4 minutes until golden brown and the seafood is cooked through.
What is the secret to keeping the seafood in place?
Whisking the remaining beaten egg into the remaining batter and drizzling it over the toppings helps secure the seafood and onions.
How do you flip a large seafood pancake?
Carefully invert the pancake onto a plate and then slide it back into the pan to cook the other side.
Can I make this pancake vegetarian?
Yes, you can exclude the seafood and double the amount of green onions for a delicious vegetarian alternative.
How many calories are in one serving?
Each serving of this seafood pancake contains approximately 188 calories.
What is the fat content of this dish?
There are 10 grams of fat in one serving of this recipe.
How many carbohydrates are in the pancake?
There are 18 grams of carbohydrates per serving.
How much protein does this pancake provide?
This recipe provides 8.75 grams of protein per serving.
What type of oil is used for frying?
Sunflower oil is used for frying because of its neutral flavor and high smoke point.
What is the consistency of the batter?
The batter should be mixed until it reaches a thick pouring cream consistency.
How should the pancake be served?
It should be sliced into bite-sized pieces and served immediately with the prepared dipping sauce.
Is there salt in the batter?
Yes, 1/4 teaspoon of salt is mixed into the dry flour ingredients for the batter.
How many eggs are used in total?
The recipe uses two beaten eggs, divided between the initial batter and the top drizzle.
Can I substitute the glutinous-rice flour?
Yes, cornstarch can be used as a substitute for glutinous-rice flour to achieve a similar texture.
What is the total number of ingredients?
There are 18 different ingredients used to make the pancake, marinade, and dipping sauce.
What kind of vinegar is used for the sauce?
Rice wine vinegar is used to provide the necessary acidity to the dipping sauce.
How many garlic cloves are required?
The recipe uses a total of five crushed garlic cloves: one for the sauce and four for the batter and marinade.
Should I seed the chilies?
Yes, the recipe specifies that both the green and red chili peppers should be seeded before slicing.
Is this dish served cold or hot?
This dish is best enjoyed hot and immediately after cooking to maintain its crispy texture.
What is the typical use for this recipe?
It is typically served as a snack, an appetizer, or a light meal, often shared among friends.