Korean Seafood and Green Onion Pancakes (Haemul Pajeon)

Method11 steps · about 30 min

1. 1

   Step 1: Whisk the plain flour (1 cup), cornstarch (1 Tbsp), fine salt (1 1/8 tsp), garlic powder (1 1/8 tsp), onion powder (1 1/8 tsp) and icy cold or sparkling water (1 cup) in a bowl until evenly combined. Transfer the batter to a measuring jug for easy pouring.

   Uses 1 cup plain flour · 1 Tbsp cornstarch · 1 1/8 tsp fine salt · 1 1/8 tsp garlic powder · 1 1/8 tsp onion powder · 1 cup water (icy cold or quality sparkling water)

2. 2

   Step 2: Season the cleaned, cut calamari (100 g) and prawns (100 g) with a few sprinkles of ground black pepper. Keep the seafood ready to divide between the two pancakes.

   Uses 100 g calamari, cleaned and cut into little-finger-size pieces · 100 g prawns, cleaned and cut into smaller pieces · Ground black pepper, a few sprinkles for the seafood

3. 3

   Step 3: For the first pancake, add approximately 3 Tbsp of the cooking oil to a moderately heated frying pan and spread it evenly. Increase the heat to high until the bottom of the pan is well heated.

   Uses 3 Tbsp cooking oil for first pancake

4. 4

   Step 4: Wait until the oil is ready, about 1 minute; a small drop of batter should sizzle. Reduce to medium-high. Pour just under 1/2 cup of the prepared batter into the pan and spread it thinly and evenly.

   Uses Hot frying oil for first pancake · Just under 1/2 cup prepared batter for the first pancake

5. 5

   Step 5: Lay 6 of the green onion tops parallel on the first pancake. Pour a little more prepared batter over and between them to fill the gaps. Reduce the heat to medium.

   Uses First thin pancake base · 6 green onion tops for first pancake · A little additional batter for the first pancake

6. 6

   Step 6: Spread some of the prepared calamari and prawns sparingly over the green onions, saving the rest for the second pancake. Add some of the optional red chili slices if desired, reserving the rest.

   Uses First green-onion pancake · Some pepper-seasoned calamari and prawns · Some optional red chili slices for first pancake

7. 7

   Step 7: If using the egg, drizzle half of the beaten egg over the first pancake. Cook until the top is partly set and the pancake can be flipped, about 4 minutes from starting that side. Gently move it in a circular motion occasionally to keep it from sticking.

   First pancake first side; check readiness · 4 minUses First pancake with seafood and optional chili · Half the beaten egg for first pancake

8. 8

   Step 8: Flip the first pancake. Add a little optional extra oil around the edges only if needed to release it. Press a couple of times with a spatula and cook the second side for 3–4 minutes, until golden and crisp, with seafood cooked through and any egg set. Transfer to a plate or board.

   First pancake second side · 4 minUses First partly set pancake · Additional cooking oil, only if needed to release the pancake edges

9. 9

   Step 9: Make the second pancake with the remaining 3 Tbsp cooking oil. Heat the pan until a drop of batter sizzles, spread another thin layer of batter, lay on the remaining 6 green onion tops and fill the gaps with the remaining batter. Add the remaining seasoned seafood and optional chili, then drizzle with the remaining half of the beaten egg if used. Cook the first side until partly set and easy to flip, about 4 minutes, moving it gently to prevent sticking.

   Second pancake first side; check readiness · 4 minUses Remaining 3 Tbsp cooking oil for second pancake · Remaining prepared batter · Remaining 6 green onion tops for second pancake · Remaining pepper-seasoned calamari and prawns · Remaining optional red chili slices · Remaining half of the beaten egg for second pancake

10. 10

    Step 10: Flip the second pancake, adding optional extra oil around the edges only if needed. Press gently and cook the second side for 3–4 minutes until golden and crisp, the seafood is cooked through and any egg is set. Transfer to the serving plate or board.

    Second pancake second side · 4 minUses Second partly set pancake · Additional cooking oil, only if needed to release the pancake edges

11. 11

    Step 11: Slice both cooked pancakes into bite-size pieces and serve immediately with the prepared Korean soy dipping sauce. Two pancakes make four appetizer portions.

    Uses First fully cooked seafood pancake · Second fully cooked seafood pancake · Prepared Korean sweet-tangy soy dipping sauce, to serve