Seafood Scallion Pancake (Haemul Pajeon)
Chef Kim Dae-seok’s Secret Recipe! Delicious Seafood Scallion Pancake Using Leftover Scallions and Frozen Seafood (Perfect with Makgeolli, with Egg)
If you have leftover scallions from making jeok (skewered dishes) for holidays or parties, don’t throw them away! You can transform them into a wonderful seafood scallion pancake by adding frozen shrimp and squid from your fridge. This Haemul Pajeon, which pairs perfectly with makgeolli (Korean rice wine), is easy to make and delicious, guaranteed to be loved by everyone. It boasts a crispy and chewy texture filled with rich seafood flavor.
Essential Ingredients- 120g Scallions (about 1.5 handfuls)
- 70g Squid (about 1/2 small squid)
- 5 Frozen Shrimp
- 1 cup (approx. 100g) Pancake Mix
- 1 cup (200ml) Water
- 1 Egg
Cooking Instructions
Step 1
Wash the scallions thoroughly under running water. It’s important to clean them meticulously to remove any dirt. After draining, cut them into approximately two-thirds of their original length. Cutting them to a manageable size will make them easier to cook in the pancake.
Step 2
Remove the seeds from the Cheongyang chili pepper, cut it lengthwise into 2-3 pieces, and then mince it very finely. If you like it spicier, you can leave the seeds in. Slice the red chili pepper lengthwise into 2 pieces and then thinly on the bias. Peel the carrot and cut it into thin matchsticks. The colorful vegetables will make the pancake look even more appetizing.
Step 3
In a bowl, combine 1 cup of pancake mix and 1 cup of water. Whisk well with a whisk or chopsticks until smooth and no lumps remain. Achieving the right batter consistency is key; it shouldn’t be too thick or too thin. A slightly runny consistency is ideal.
Step 4
Thaw the frozen shrimp by soaking them in cold water briefly, then drain. Clean and slice the squid into bite-sized pieces. If they are too large, they will take longer to cook, so ensure they are cut to an appropriate size.
Step 5
Now it’s time to cook the pancake. Heat a pan over medium-low heat and add about 2 tablespoons of cooking oil. It’s important to maintain a gentle heat to prevent burning. First, spread a thin layer of batter onto the pan, then arrange the cut scallions neatly over it. Pour another thin layer of batter on top, followed by the prepared squid and shrimp, distributed evenly. (If you have mussels or other seafood, add them now.) Pour a little more batter, then layer the carrot matchsticks, minced Cheongyang chili pepper, and bias-sliced red chili pepper in order. Finally, crack the egg over the entire surface and cover lightly with more batter. Adding a little extra oil around the edges of the pan will help make the pancake extra crispy.
Step 6
Cook over medium-low heat for about 3-4 minutes until the bottom side is golden brown. Once the batter is cooked and the ingredients are bound together, it will be easier to flip. Carefully flip the pancake with a spatula and cook the other side for another 3-4 minutes until golden brown. Check to ensure it’s evenly golden and crispy, adjusting the heat if necessary. It’s best enjoyed immediately while it’s hot!
