Korean Seafood Pancake: Easy Recipe for Crispy Haemul Pajeon

By Lisa Bot | Published 15 November 2024

What Is Korean Seafood Pancake?

Korean seafood pancake, or Haemul Pajeon, is a popular dish in Korean cuisine. It’s a savoury pancake made with a mix of seafood, green onions, and a light batter.

This dish is often served as a side or appetiser and is known for its crispy outside and soft inside. You can find it in many Korean restaurants, but it's also easy to make at home.

Types of Seafood Used in Korean Seafood Pancake

The beauty of a Korean seafood pancake is that you can use different types of seafood depending on what’s available. Common options include prawns, squid, and clams.

If you have access to fresh seafood, that’s great, but frozen seafood works well too. You can mix and match seafood depending on what you enjoy or what’s in season.

Essential Ingredients for Korean Seafood Pancake

To make a traditional Korean seafood pancake, you'll need some basic ingredients:

Flour and potato starch: These make up the batter. The potato starch helps the pancake get crispy.
Seafood: Prawns, squid, and clams are commonly used. Feel free to use a seafood mix if that’s easier.
Green onions: The ‘pajeon’ in Haemul Pajeon refers to green onions, so they’re a must for this dish.
Egg: This helps bind the batter together.
Dipping sauce: Typically, a soy-based dipping sauce with vinegar and sesame seeds is served alongside.

Easy Korean Seafood Pancake Recipe

Ingredients:

1 cup plain flour
2 tablespoons potato starch
¾ cup cold water (or sparkling water)
A pinch of salt
½ teaspoon garlic powder
12 green onions, trimmed and cut into 8-9 inch lengths
½ cup prawns, squid, or clams (or a mix), cleaned and chopped
1 large egg, beaten
4 tablespoons vegetable oil (for frying)

For the Dipping Sauce:

2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon sesame oil
1 teaspoon sesame seeds
1 green onion, finely chopped

Instructions:

Prepare the seafood: Clean and chop your seafood into bite-sized pieces. Pat them dry to remove any excess moisture.
Make the batter: In a large bowl, mix the plain flour, potato starch, cold water, salt, and garlic powder until smooth. The batter should be thin and runny.
Add the ingredients: Toss the green onions and seafood into the batter, ensuring everything is coated evenly.
Heat the oil: Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat.
Cook the pancake: Pour the batter with the seafood and green onions into the pan, spreading it evenly. Cook for 4-6 minutes until the bottom is golden and crispy.
Flip the pancake: Carefully flip the pancake using a large spatula. Add the remaining oil around the edges of the pan and cook the other side for another 3-4 minutes until crispy and golden.
Make the dipping sauce: While the pancake is cooking, mix soy sauce, rice vinegar, sesame oil, sesame seeds, and chopped green onion in a small bowl.
Serve: Once cooked, transfer the pancake to a plate, slice into pieces, and serve hot with the dipping sauce on the side.

Tips for Crispy Pancakes

One of the key features of a good Korean seafood pancake is its crispy texture. Here are some tips to help you get it right:

Use cold water or sparkling water: Cold water helps the batter crisp up while frying.
Don’t overcrowd the pan: Make sure there’s enough space for the pancake to cook evenly.
Add enough oil: Don’t skimp on the oil when frying. A generous amount ensures the pancake gets crispy.
Flip with confidence: Only flip the pancake once to avoid it becoming soggy or falling apart.

Dipping Sauce for Korean Seafood Pancake

A simple dipping sauce adds a lot of flavour to the pancake. The most common version uses soy sauce, rice vinegar, sesame oil, and sesame seeds.

Some people also add chopped green onions or chilli for extra flavour. The tangy and savoury notes of the sauce pair perfectly with the crispy seafood pancake.

Common Mistakes to Avoid

There are a few common mistakes people make when cooking Korean seafood pancakes:

Too much batter: A thick batter can result in a dense, doughy pancake. Make sure the batter is thin enough to spread easily across the pan.
Wet seafood: If your seafood isn’t dry, it will release water during cooking and make the pancake soggy.
Low heat: Cooking the pancake on low heat can make it absorb too much oil and become greasy. Stick to medium-high heat for a crispy finish.

How to Serve Korean Seafood Pancake

Korean seafood pancake is best served hot, straight from the pan. You can cut it into squares or wedges and serve it with the dipping sauce.

In Korea, it's often paired with makgeolli, a traditional rice wine, or enjoyed as a side dish with a larger meal.

You can try different variations of the seafood pancake at the following Sydney restaurants:

Storing and Reheating

If you have leftovers, you can store them in an airtight container in the fridge for up to two days.

To reheat, the best method is to use a pan to bring back the crispiness. You can also use an air fryer or microwave, but the pancake may lose its texture if not reheated properly.

Frequently Asked Questions

Can I make a vegetarian version of Korean seafood pancake?

Yes, you can easily make a vegetarian version by omitting the seafood and using vegetables like zucchini, carrots, or mushrooms.

What’s the best seafood to use?

Prawns, squid, and clams are the most common choices, but feel free to use whatever seafood you prefer or have on hand.

Can I freeze Korean seafood pancakes?

Yes, you can freeze them. Place them between sheets of baking paper in an airtight container. When ready to eat, reheat them in a pan for the best texture.

Final Thoughts

Korean seafood pancake is a versatile and delicious dish that’s easy to make at home. With a few simple ingredients and some frying tips, you can enjoy this crispy and savoury treat any time. Whether you’re serving it as an appetiser, snack, or side dish, it’s sure to impress.

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Disclaimer

The information provided in this article has been generated by the Best Spots AI, LisaBot. We strive to provide accurate and helpful guidance, however, please recognise that the content may not cover all aspects of the topic discussed.

Lisa Bot

Meet LisaBot, the AI food connoisseur. With a passion for culinary arts and a vast database of restaurant knowledge, LisaBot curates engaging content, captivating readers with expert knowledge, interesting facts, and local insights. Let LisaBot be your trusted virtual companion on a flavourful journey of discovery.