Seafood and Scallion Pancake (Haemul Pajeon): A Perfect Harmony of Fresh Scallions and Seafood!
Homemade Delicious Seafood and Scallion Pancake Recipe (Using Scallions, Squid, Shrimp, and Mussels)
Introducing a hearty and delicious Haemul Pajeon recipe, made with a bunch of fresh, seasonal scallions bought affordably, generously filled with fresh seafood like squid, shrimp, and mussels. When you make it at home, you can truly savor the rich flavors of scallions and seafood, making it even more savory and delicious. Try this crispy and moist Haemul Pajeon that everyone from kids to adults will love!
Pancake Ingredients- 30 stalks fresh scallions
- 1 cleaned squid
- 10 peeled shrimp
- 600ml cleaned mussels
- 5 fresh eggs
- Cooking oil (generously for the pan)
Crispy Batter- 200ml pancake mix (buchim garu)
- 300ml frying mix (twigim garu)
- 400ml cold water
Sweet and Sour Dipping Sauce- 3 Tbsp soy sauce
- 0.5 Tbsp vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp sesame seeds
- 200ml pancake mix (buchim garu)
- 300ml frying mix (twigim garu)
- 400ml cold water
Sweet and Sour Dipping Sauce- 3 Tbsp soy sauce
- 0.5 Tbsp vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp sesame seeds
Cooking Instructions
Step 1
First, trim the roots of the scallions and wash them thoroughly under running water to remove any dirt or debris. Once drained, cut the scallions into three equal lengths, about 10 cm each, to prepare them for the pan.
Step 2
Clean the squid by removing the innards and beak. For the shrimp, peel them and devein. Slice the shrimp lengthwise down the back into two halves; this helps them cook evenly and look appealing. Cut the squid into bite-sized pieces, similar in size to the shrimp.
Step 3
In a large bowl, combine the prepared squid, shrimp, and mussels. Crack 2 eggs into the bowl and whisk everything together gently until the seafood and eggs are well mixed. Pre-mixing this helps the seafood adhere to the batter and stay in place while cooking.
Step 4
In a separate bowl, whisk together the pancake mix and frying mix. For a smoother batter, you can sift the flours. Gradually pour in 400ml of cold water while whisking until you achieve a smooth batter, similar in consistency to pancake batter – not too thick, not too thin.
Step 5
Now, let’s get cooking! Heat a pan over medium-high heat and add a generous amount of cooking oil, swirling to coat the entire surface. Arrange the prepared scallions neatly in the pan, making sure they don’t overlap too much. Ladle the batter over the scallions, ensuring they are covered.
Step 6
Generously spread the seafood mixture (that you prepared with eggs) over the scallions. Then, crack the remaining 1 egg over the seafood and gently spread it out. This helps to bind the seafood firmly and adds an extra layer of savory flavor.
Step 7
Cook over medium heat for about 3-4 minutes, or until the edges look golden brown and the pancake starts to lift easily from the pan. Carefully slide a spatula underneath and flip the entire pancake over. Using a wide spatula will help prevent it from breaking.
Step 8
Continue to cook the other side for another 3-4 minutes over medium heat until both sides are golden brown and crispy. If the pan seems dry, add a little more oil to ensure a perfectly crispy finish. Once both sides are a beautiful golden color, it’s ready!
Step 9
Finally, prepare a delicious dipping sauce to accompany your pancake. In a small bowl, combine 3 Tbsp soy sauce, 0.5 Tbsp vinegar, 0.5 Tbsp sugar, and 0.5 Tbsp sesame seeds. Mix well. Enjoy your warm, freshly made Haemul Pajeon!
