Crispy and Delicious Seafood Scallion Pancake (Haemul Pajeon)
Reveal the Secret to Crispy Seafood Scallion Pancakes That Will Make You Crave Cold Makgeolli on a Rainy Day!
On a rainy day, don’t you just crave a warm, savory pancake? Today, I’m sharing the secret to making a delicious seafood scallion pancake that’s wonderfully crispy on the outside and tender on the inside! Chant ‘it’s zero calories if you eat it deliciously’ 200 times and you’ll feel like you won’t gain weight! Let’s make a fantastic seafood scallion pancake using ingredients you already have at home. How about pairing this savory and crispy pancake with a refreshingly cold glass of makgeolli that makes your teeth tingle!
Main Ingredients- 1 bunch scallions
- 6 perilla leaves
- 2 Cheongyang peppers (Korean chili peppers)
- 1 squid (cleaned)
- 5 shrimp (peeled and deveined)
Batter Ingredients- 2 cups pancake mix
- 2 cups cold water
- 4 Tbsp starch (secret to crispiness!)
- 1.5 Tbsp minced garlic
- 1.5 Tbsp fish sauce (for umami boost!)
- 2 cups pancake mix
- 2 cups cold water
- 4 Tbsp starch (secret to crispiness!)
- 1.5 Tbsp minced garlic
- 1.5 Tbsp fish sauce (for umami boost!)
Cooking Instructions
Step 1
First, prepare the main ingredients for the pancake. (Note: Zucchini can release a lot of water, which may make it difficult to achieve a crispy texture.)
Step 2
While you can use just scallions, adding chives if you have them on hand will create a richer flavor. Wash the scallions and chives thoroughly. (Refer to the ingredient amounts in the photo for guidance.)
Step 3
Cut all the prepared ingredients – scallions, perilla leaves, Cheongyang peppers, cleaned squid, and shrimp – into bite-sized pieces according to your preference. It’s best to slice the vegetables lengthwise and cut the seafood into appropriate sizes.
Step 4
In a bowl, combine the pancake mix, cold water, starch, minced garlic, and fish sauce. Mix well until there are no lumps to form the batter. Using cold water and starch is key to making the pancake extra crispy! You can also add a splash of beer.
Step 5
Add all the chopped vegetables and seafood to the prepared batter and mix gently until evenly combined. Avoid overmixing, as this can cause the ingredients to release water. It’s best to mix just before frying.
Step 6
Heat a frying pan over medium-high heat and generously add cooking oil. Spoon the batter onto the hot pan. Fry the pancake, turning occasionally, until both sides are golden brown and crispy. Enjoy your delicious seafood scallion pancake!
