Haemul Pajeon (Korean Seafood and Scallion Pancakes)
3 lbs assorted seafood
see prep notes in instructions, (shrimp, crab, scallops, squid, oysters, octopus, mussels/clams your options are endless!)
3 all-purpose flour
1 cup rice flour
2 tbsp corn starch
1 tsp baking powder
2 tsp salt
1 tsp freshly ground pepper
crushed red pepper
3 cups ice-cold water
4 whole eggs
1 scallions
halved lengthwise and cut into 1-inch pieces
1 whole red bell pepper
small diced
2 tsp ginger
microplaned or finely grated
8 cloves garlic
microplaned or finely grated
rice oil
for cooking
1/2 cup
rice vinegar
1/4 cup
brown sugar
1/2 cup
1 tbsp soy sauce
1 tsp ginger
microplaned or finely grated
2 cloves garlic
microplaned or finely grated
1 splash mirin
  • large bowl
  • skillet
  • sauce bowl
For the Pancake
When prepping the seafood, make sure that each dice is the appropriate size. If it is too big, then it won’t hold together and each bite would be dominated by that one piece. If it is too small, then each ingredient would be too indistinguishable. Mussels/clams need to be steamed beforehand and their meat removed. Large shrimps and oysters can be cut in half. Squid tubes can be sliced thin, about 1/5 of an inch and tentacles can be rough chopped.
For the Batter
In a large bowl, add all dry ingredients and either whisk or sift.
Add the eggs and water mix, gently, without over mixing. It will still be a bit lumpy and have the same consistency as pancake batter.
Fold in seafood, vegetables and aromatics (this part should smooth out any lumps). Keep batter on ice and let rest for 15 to 20 minutes.
Heat skillet or griddle over medium high heat and add a drizzle of oil. You can either make one large pancake and cut it into smaller portions or cook small pancakes at a time using a scoop (#60). Using ladle or scoop, drop batter onto griddle, making sure each pancake does not touch any other. Cook in batches, flipping when bubbles appear on the surface of the pancake. Cook over high heat until the bottom is crisp and browned, about 2 to 3 minutes, depending on the size. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and keep warm in oven until all the batter is cooked.
For the Sauce
Mix the gochujang, rice vinegar, brown sugar, soy sauce, ginger, garlic, and mirin (optional) for the dipping sauce and set aside. The sauce should be a thick syrup and you can either drizzle or serve in dipping cup. If you’d like to thin it down, add a bit of soy sauce if it needs to be saltier, or mirin if it could be a touch sweeter with a teensy hint of alcohol.