Crispy and Delicious Seafood and Scallion Pancake Recipe
The Perfect Harmony of Chewy Seafood and Crisp Scallions: Haemul Pajeon
Introducing a recipe for delicious seafood and scallion pancakes, pan-fried to a golden crisp using scallions from your kitchen. Crispy on the outside and moist on the inside, these pancakes are a perfect pairing with makgeolli (Korean rice wine). They are a delightful treat that can be enjoyed any time, not just on special occasions.
Main Ingredients- 1 handful of green onions or scallions (approx. 100g)
- 1 squid (cleaned, or 100g squid body)
- 3 shrimp (peeled)
- 1/4 onion
- 1 Korean green chili pepper (optional, for spicy flavor)
- 1 red chili pepper (for color)
- 2 eggs
- Generous amount of cooking oil
Batter Ingredients- 2 cups of pancake mix (approx. 200g)
- Approx. 2 to 2.5 cups of cold water (approx. 400ml to 500ml)
- 2 cups of pancake mix (approx. 200g)
- Approx. 2 to 2.5 cups of cold water (approx. 400ml to 500ml)
Cooking Instructions
Step 1
First, prepare the scallions. If using green onions or scallions, wash them thoroughly, pat them dry, and cut them into lengths of about 10-12 cm. Peel and thinly slice the onion.
Step 2
Prepare the seafood. Thaw the squid if frozen, remove the insides, and cut the body into bite-sized pieces. Peel and devein the shrimp and set them aside. Crack the 2 eggs into a separate bowl and whisk until smooth. (Tip: You can also use dried shredded squid or a frozen seafood mix instead of fresh squid.)
Step 3
Prepare the chili peppers for color and flavor. Finely chop the Korean green chili pepper, removing the seeds, to add a spicy kick. Thinly slice the red chili pepper diagonally for a vibrant presentation. (If you prefer less heat, omit the green chili or adjust the amount.)
Step 4
Now, let’s make the batter, the heart of the pajeon. In a bowl, combine 2 cups of pancake mix. Gradually add about 2 to 2.5 cups of cold water while whisking. The batter should not be too thin or too thick; a consistency where it flows smoothly off a chopstick is recommended.
Step 5
Heat a frying pan over medium heat and generously coat it with cooking oil. Ensure the oil covers the entire surface of the pan. Lay the prepared scallions thinly in a single layer, without overlapping, and then evenly spread the sliced onions on top.
Step 6
Pour the prepared batter evenly over the scallions and onions. Gently swirl the pan to allow the batter to seep into the gaps between the ingredients.
Step 7
Arrange the prepared squid and shrimp attractively on top of the batter. Make sure the seafood is distributed evenly.
Step 8
Finally, sprinkle the chopped green chili and sliced red chili peppers over the pancake for a beautiful visual appeal. The colorful peppers will enhance the overall taste and appearance.
Step 9
Pour the beaten 2 eggs evenly over the pancake. The egg mixture will fill the spaces around the seafood and vegetables, adding a richer, smoother texture and flavor.
Step 10
Once the pancake starts to cook and the edges appear set, gently lift the edges with a spatula to check if the bottom is golden brown and crispy. When the bottom is nicely browned, carefully flip the pancake using a spatula.
Step 11
After flipping, cook for another 2-3 minutes until the seafood is cooked through and the egg is fully set. If it seems to be browning too quickly, reduce the heat slightly.
Step 12
Flip it one more time, and your mouth-watering seafood and scallion pancake, crispy on the outside and tender on the inside, is complete! Enjoy it hot with a side of soy dipping sauce.
